美味情缘

美味情缘

Thursday, 30 August 2012

红糖叉烧 Palm Sugar No Bake Char Siew



材料 :

600 克 花肉,切 1.5 公分厚片,
80 克 红糖
1/2 茶匙盐,
2 汤匙 淡色酱油,



做法 :

1.     将花肉洗净,放入一锅平锅内。

2.     加入红糖以外的所以材料。然后再加入适量的水。水必须掩盖花肉。

3.     开火煮滚后,盖上锅盖,转小火焖煮约 20 分钟。

4.     把花肉翻面,在焖煮 15 分钟。再次翻转花肉,继续焖煮 15 分钟。

5.     将红糖放入锅中煮至汁收和浓稠,像蜜糖一样浓稠。(打开锅盖,用中火。需不时注意避免烧焦。)

6.     让叉烧完全冷却后在切片享用。

Ingredient :

600 g pork belly, 1.5 cm thick slice,
80 g palm sugar
1/2 tsp salt,
2 tbsp light soy sauce,

Methods :

1.     Arrange pork belly into a heavy based pot.

2.     Add everything except palm sugar. Put enough water to cover the belly.

3.     Bring to boil and lower to a simmer for 20 mins with lid on.

4.     Flip the belly over and let it cook for another 15 mins. Flip the belly again.

5.     Put in palm sugar and cook to reduce the gravy until its thick like honey. (Lid off, use medium heat and watch the char siew closely to prevent burning.)

6.     Let the char siew cool in the pot. Slice when it has totally cooled down.

Post a Comment