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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 09-13-2012, 10:23 PM   #1
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Chinese BBQ

Anyone have good recipes? I'm looking at making everything..char siew, siu yuk, chicken and duck! Also how do I make the sweet soy that the BBQ places serve for the rice stuff like this makes me feel so white
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Old 09-13-2012, 10:47 PM   #2
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You can buy sweet soy sauce from tnt.
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Old 09-13-2012, 10:57 PM   #3
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I doubt you could make it taste as good as restaurants... In fact not a lot of restaurants make REALLY good chinese bbq
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Old 09-14-2012, 03:21 PM   #4
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soya sauce + sugar.. duhhhh.. no joke, we have been makig it for years since my grandma taught me...
char siew and siu yuk are all too easy. it's called google, go check it out.

here are my creations of both.




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Old 09-14-2012, 04:14 PM   #5
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Looks delicious!
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Old 09-14-2012, 04:35 PM   #6
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Who else is hungry after seeing that home made Chinese bbq pork and roast pork?
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Old 09-14-2012, 04:46 PM   #7
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my mom uses "ng fa lam"(pork belly part i think) instead of the the actual cha siu part to make cha siu, it a lot more tender and juicy
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Old 09-14-2012, 06:14 PM   #8
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alright alright. someone needs to share a recipe now!
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Old 09-14-2012, 06:30 PM   #9
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Took a shot at it yesterday/today. I made some meat hooks out of paper clips so I could hang it in my oven to cook. Recipe I used was pretty good but turned out a bit too sweet




Recipe: starbulletin.com | Features | /2007/02/14/
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Old 09-14-2012, 10:09 PM   #10
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I'll have to take pics next time I eat at my parents house. My mom makes some pretty sick char siu. But hey, don't we all think our moms cooking is the best?

ATM i just remember she uses pork jowl and the lee kim kee char siu sauce.
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Old 09-15-2012, 07:10 PM   #11
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Quote:
Originally Posted by 6793026 View Post
soya sauce + sugar.. duhhhh.. no joke, we have been makig it for years since my grandma taught me...
char siew and siu yuk are all too easy. it's called google, go check it out.
Teach me the ways, master.
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Old 09-16-2012, 10:25 AM   #12
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I'll have to take pics next time I eat at my parents house. My mom makes some pretty sick char siu. But hey, don't we all think our moms cooking is the best?

ATM i just remember she uses pork jowl and the lee kim kee char siu sauce.
lol no my moms cooking is bad.

and thanks kcl38, now i want to try and make some :P
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Old 09-16-2012, 10:32 AM   #13
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Lol yea I suppose in some cases, the dad is the cook.
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Old 09-16-2012, 01:10 PM   #14
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hey etodac:

i don't have a recipe no more cuase it's just second nature to me.
these are not my pics below.. cause i rarely take pics during the process.
for the cha siu.
1) get it from T&T and it's pork's BUTT. 1.99 on special. get the biggest one.

2) dark soya sauce + light + salt and pepper. general rule 1 lbs = 1 *dinner spoon of salt + 3 dinner spoons of sugar
3) take it out to BBQ and BBQ it until it's osmething like this (not a smoker) but after BBQ it should look like this brown / dark

* it will NOT BE DONE at all cause it's still rare inside.
4) then you slice it like this

a) SLICE them into THICK pieces
b) slice it 4/5 the way (so it's still connected on the bottom and re-bbq them.
5) final minutes you put on CHA SIU sauce on it nad glace it with honey

key to success, add osme cha siu sauce and add honey and add any other bbq sauce and hot sauce it give it unique taste.
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Old 09-21-2012, 03:23 PM   #15
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Today's experiment: home made siu yuk!

Skin so crispy its almost too much 6793026 how did you get it so crackly? That piece looks like it almost doesn't have the skin on anymore
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Old 09-21-2012, 04:18 PM   #16
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i made carnitas this week.
basically just braised then roasted pork shoulder.

cut into large cubes, salt liberally, hour at 375 with 1/3rd cup water in medium sized bakeware tightly sealed with tin foil.

then crank to 450 and turn it every 10m till all the water is gone, careful not to overbrown it on any sides.

then shred it with forks and serve as meat for tacos. really good and cheap as well.
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Old 09-21-2012, 04:42 PM   #17
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hey etodac:

i don't have a recipe no more cuase it's just second nature to me.
What about the siu yook? Did google, any tips and tricks?
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Old 09-22-2012, 12:15 AM   #18
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OH siu yok is epic easy.
* not my pics..
BOIL the piece of pork belly with tons of salt.


once done. let it it dry... DRY it for hours.
then use a nice paper towel and wipe the skin(on top) dry. then use a fork, and POKE THE SHIT OUT OF IT.

set on Broil, set on top rack. it will bubble.

again, i have years of experience doing this, it does tons of trial and error. it's NOT hard to make it crack with the crispy skin. the KEY to success is
1) Marinade it really salty cause when you boil it it loses favor
2) you will notice when you go out and eat, they "pre-cut" sections and marinade the shit out of it.

it's hard ot explain but they score the meat side and put a lot of seasoning.

lastly, keep trying till you succeed.
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Old 09-22-2012, 09:42 AM   #19
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