Lee Kum Kee Char Siu Sauce

Lee Kum Kee Char Siu Sauce 240g

Brand: LEE KUM KEEOrigin: CHINANet Weight: 240g/8.5oz

• name: LKK Char Siu Sauce
• brand: HONG KONG LEE KUM KEE
• origin: CHINA
• weight: 8.5oz
• materials: INGREDIENTS: WHITE SUGAR, WATER, SALT, GARLIC, FERMENTED SOYBEAN PASTE HONEY, SOY SAUCE , MALT SYRUP , MODIFIED CORN STARCH, SPICES, ACETIC ACID, CARAMEL C
• expiration: BEST BEFORE: SEE CAP FOR DATE
• storage: REFRIGERATE AFTER OPENING
• others: PACKED BY: LEE KUM KEE FOODS CO., LTD.No. 1-2, NORTH DISTRICT, IND & TRADING CITY, QI BAO, XINHUI DISTRICT, JIANGMEN CITY, GUANGDONG, CHINAwww.LKK.com3300060514

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My College Years And Beyond

Fast forward to my colleague years away from home in Penang. I began to appreciate different types of food as we lived in a multiracial campus with friends from all races. My diverted palate stretching from the healthy Japanese cuisine to the fiery and spicy Indian curry, and occasionally sampled the traditional Nyonya kuih and pungent tofu from Taiwan.

Despite the varieties of food, Char Siu remains the most regular food on my food list, simply because there is a nostalgic emotion involved, that it is the first Chinese street food that I ever tasted.

Various Methods Are Suggested

I found two methods to make Char Siu at home that is as yummy as in any Chinese restaurants.

The first method is to marinate the pork for a day air two, then stewing the pork in a wok along with the marinade under it is tender. Then remove the excess marinade as the sauce when served. The pork without the marinate Japan-fried until it is dry, fragrant and slightly charred.

The second method is to grill it in an oven over high heat, and basting the meat with honey or maltose repeatedly. This approach is closer to the traditional way, and I find that the result is better than the first one.

Naturally, this recipe is written base on the second method.

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How To Use Char Siu Sauce

Char siu sauce can be used in many different ways, here are some of my favorites:

• As a glaze: Brush the sauce over baked tofu, seitan, or burgers!
• As a marinade: for tempeh, jackfruit, vegan chick’n, and more.
• In stir-fries: Stir in a tablespoon of the sauce at the end of cooking for a sweet and salty dish.
• In noodle dishes: Dilute a couple tablespoons of the sauce with a tablespoon of the noodles cooking water. Add some chopped chili and coat the noodles with the sauce!

This Char Siu sauce is so good! It is garlicky and packed with five-spice powder, giving it hints of cinnamon, anise, and sichuan pepper!

Let me know in the comments if you try this recipe!

Char Siu Pork Recipe Lee Kum Kee Chicken

Products utilized in this recipe.

INGREDIENTS

400-500g pork ¼ cup Lee Kum Kee Char Siu Sauce 1 teaspoon oil½ teaspoon Chinese five-spice powder 2-3 teaspoons liquid honey

200g raw prawns, shells removed 2 medium carrots, reduce matchsticks 2 cup shredded cabbage or wong bok 3 eggs, beaten with 2 teaspoons Lee Kum Kee Premium Soy Sauce 1 cup edamame beans 1 large red chili, finely sliced 3 cups cold cooked grain 2 spring onions, finely sliced

Fried grain sauce 3 tablespoons Lee Kum Kee Premium Soy Sauce 2 teaspoons Lee Kum Kee Pure Sesame Oil 2 teaspoons minced fresh ginger root 2 cloves garlic clove, minced

For everyone½ iceberg lettuce, shredded 1 lime, reduce wedges

PREPARATION

Preheat oven to 200degC. Line a baking dish with baking paper.

To help make the char siu BBQ pork, combine pork using the Lee Kum Kee Char Siu Sauce. oil, honey and Chinese five-spice powder and hang aside to marinate not less than fifteen minutes or, ideally, overnight for those who have time.

Place marinated pork within the prepared baking dish and roast for 25-half an hour or until cooked through . Set pork aside to relax for ten minutes before cutting into 2cm pieces.

Combine fried grain sauce ingredients together and hang aside.

Pat prawns dry with sponges. Heat a drizzle of oil inside a wok or perhaps your largest fry pan on the high temperature. Add prawns and stir-fry until pink and merely cooked through, a couple of-3 minutes. Put aside.

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What Is Char Siu

Char Siu , also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire. Thats where its Chinese name Char/ Siu/ comes from.

Having an aromatic, sweet, savoury and smoky flavour, Char Siu can be enjoyed on its own, as the centrepiece of a multi-course meal, or with some staple food forming an all-in-one dish, such as Char Siu Rice , Char Siu Noodles and Char Siu Bao .

How To Choose The Pork Cut

According to traditional recipes, Méi Tóu Róu/ is the ideal cut of pork for Char Siu. It refers to boneless pork shoulder which comes from the upper part of the shoulder from the front leg of the pig. This part of pork has a small amount of fat so its not as lean as pork fillet yet not as fatty as pork belly.

For my recipe, I use pork shoulder steaks which are boneless and thin. It takes less time to cook than chunkier pieces. Also, I find that the marinade penetrates more easily thus the cooked Char Siu becomes tastier.

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Let The Flavour Penetrate

To achieve the best taste, you need to make sure that the flavour of the sauce penetrates into the meat as much as possible. Here are two tips:

• Use a resealable plastic bag. Put the meat inside. Add all the ingredients for the marinade. Squeeze out the air and seal the bag. Rub the bag with your fingers to make sure every part of the meat is in touch with the sauce. Keep in the fridge.
• Leave to marinate overnight. I usually prepare the marinade in the evening, then roast the meat the next day for dinner. Alternatively, you may start marinating in the morning and cook in the evening.

Char Siu Chinese Bbq Sauce By Lkk 14oz

Product Description

Char Siu is a classic Chinese barbecue sauce perfect for marinating, baking, and barbecuing meat, chicken, or seafood. The Chinese barbeque sauce is a blend of salty, sweet, and spicy flavors that makes Char Siu a perfect pairing for meats and most famously pork. Char Siu is classified as a Cantonese-style roasted meat and is often used as an ingredient in other Chinese dishes.Use Char Siu barbeque sauce to make Asian BBQ tacos: 1. Combine Lee Kum Kee Char Siu Sauce, Lee Kum Kee Pure Sesame Oil, rice wine and black pepper and mix well. Marinate pork for two hours or more. 2. Preheat the oven at 350¡F. 3. Bake for 1 hour or until meat is tender. Cool and chop pork into small pieces. 4. In a small mixing bowl, combine tomato, onion, cilantro and lime juice. Mix well. 5. Assemble taco shell with pork, lettuce and the mixed ingredients.

Established in 1888 Lee Kum Kee takes on the mission of spreading Chinese cuisine worldwide with products like their char siu sauce serving as part of an impressive and quality line of 200 items.

• Ingredients: Sugar, water, salt, fermented soybean paste , honey, soy sauce , malt syrup , modified corn starch, dehydrated garlic, spices, acetic acid, red 40. Contains soybeans, wheat.
• Facts: Product of China

WARNINGWARNING

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How To Make Char Siu Sauce

Preparing the sauce takes just 10 minutes and requires only 7 ingredients!

First, we blend all the ingredients together: water, agave syrup , hoisin sauce, soy sauce, five-spice powder, garlic, and cornstarch.

I tried to make this sauce as close as possible to the Lee Kum Kee one: quite sweet, salty, with notes of garlic and five-spice. If you want it less sweet, use brown rice syrup, or dilute the sauce with water when using it as a marinade for example.

Once blended, transfer to a saucepan and heat over medium-heat until the sauce thickens. Let it cool and transfer to a clean jar. The sauce is now ready to use!

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What Makes Char Siu Such An Incredible Delicacy

Char Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. This unadorned dish can is available in every corner of the street, and each restaurant boasted to have the best secret recipe for the barbecue pork.

A good Char Siu should have a glossy surface with the trademark dark mahogany color. The meat is tender and moist inside with the slightly charred and caramelized on the outside. When you take a bite to a piece of Char Siu, you will first taste the sweetness of the maltose, followed by the aroma of the slightly charred flavor, and finally, succumb to the juicy and succulent meat marinated for hours.

It is hard to explain why I like Char Siu so much. The ingredients for the seasoning are simple- soy sauce, oyster sauce, ginger and the like. I assume it results from the right amount of ingredients coupled with marinating and the grilling. The greatest secret, however, is the flashback of the childhood memory tightly interweaved into multiple layers of flavor, like the food critic Anton Ego overwhelmed with emotion enjoying Ratatouille in the movie.

What Is Char Siu Sauce

Char Siu sauce , also called Chinese barbecue marinade, is a popular condiment commonly used in Chinese cooking. It is thick, sweet, quite salty, and is flavored with five-spice powder. It is often used to glaze braised or grilled meats, but can also be used as a marinade or to add flavor to noodle dishes, stir-fries, etc.

The most popular brand of Char Siu sauce is Lee Kum Kee, unfortunately I recently discovered this sauce is not vegan as it contains honey. Let’s make our own! It’s not only healthier, but also cheaper!

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How To Serve Char Siu

After you take the Char Siu out of the oven, leave it to rest for 5 mins or so before slicing . Serve it warm with your preferred accompaniment. I have a few serving ideas:

• Serve with a bowl of plain rice along with lightly stir-fried or blanched vegetable.

• Make fried rice with it. For example, you may replace the protein ingredients with Char Siu in these dishes: Soy Sauce Rice, Chinese Sausage Fried Rice, Easy Pineapple Fried Rice.
• Use it in fried noodle dishes, such as Singapore Rice Noodles.

Singapore Rice Noodles

I usually retain the leftover marinade. It can be heated then used in several different ways: Pour it over Char Siu rice, mix with noodles, season some vegetable stir-fries, or use it as a soup base.