Comments on: Char Siu Recipe (Cantonese style)

By: KP Kwan

KP Kwan — Thu, 04 Feb 2021 02:56:52 +0000

In reply to bob lee. Thank you so much, and I have rewritten the instruction. Cheers.

By: bob lee

bob lee — Wed, 03 Feb 2021 18:12:20 +0000

The instructions for steps 6-8 do give the correct cooking times required.
I think the total cooking time is 40 minutes as explained in your earlier text,
but the numbered steps seem to show only 20 minutes is required.

That make your instructions a little confusing, so maybe you might want to update accordingly.

By: KP Kwan

KP Kwan — Mon, 01 Jun 2020 00:18:21 +0000

In reply to Rita.

Hi Rita,
Great to know that you like it.
KP Kwan

By: Rita

Rita — Sun, 31 May 2020 08:04:05 +0000

Thanks a lot, the finished product tastes good.

By: KP Kwan

KP Kwan — Tue, 19 May 2020 06:30:47 +0000

In reply to Rita.

Hi Rita,
Sure you can omit it. It is not an essential ingredient.
KP Kwan

By: Rita

Rita — Mon, 18 May 2020 15:15:34 +0000

In reply to KP Kwan. Thank you for sharing, I might try to omit this red bean curd because it's taste might also affect the finished product. I haven't make this recipe because we are still in quarantine and cannot go out personally to choose the meat you suggested.

By: KP Kwan

KP Kwan — Thu, 14 May 2020 00:31:09 +0000

In reply to Rita.

Hi Rita,
The 紅腐乳 is salty, so you need to reduce a small amount of salt. My understanding is that 紅腐乳 does provide the color that you want, just like the 紅曲米.
Thanks.
KP Kwan

By: Rita

Rita — Wed, 13 May 2020 06:57:37 +0000

Hi KP, I have been following up your recipes and wanna try this Char Siu recipe. Char Siu is my most favorite dish, especially those from HongKong. In our place, we don’t have 紅曲米/紅麴米 but we have 紅腐乳, would this add more saltiness to the meat if I use this as substitute?

Thanks for sharing us your detailed and easy understandable recipes.

By: KP Kwan

KP Kwan — Thu, 16 Jan 2020 00:15:43 +0000

In reply to Ashley Anderson.

Hy Ashley,
It is a very Chinese traditional ingredient. Fortunately, it is only the natural red coloring to the Char Siu. Please omit it as it will not affect the taste. Most Chinese like red, so that is why it is in the recipe.
KP Kwan

By: Ashley Anderson

Ashley Anderson — Wed, 15 Jan 2020 21:47:51 +0000

Hi KP,
I went to my local Asian grocery store and no one seemed to even know what red yeast rice or the red bean curd was. Even after pulling up pictures of them on my phone. Do you know what area of a store it would typically be in? or if there are any other substitutes? Or would it still be good with out it?
Thank you 🙂