Char Siu (V.2)

Ingredients:

500g Pork loin/shoulder

2 tbsp minced garlic

1 tbsp grated ginger

3-4 tbsp Char Siu Sauce

2 tbsp Oyster sauce

2 tbsp Hoisin sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

2 tbsp light soy sauce

2 tbsp Shaoxing Wine

2 red bean curd (add the sauce too)

3-5 tbsp Golden Syrup/Honey

1 tbsp Sesame oil

Instructions:

1. Wash the pork with vinegar and water, then rinse a couple of times. 
2. Use a small, sharp knife to stab the meat all over to help the marinade penetrate. Place the pork in a resealable plastic bag, add all the marinade ingredients, and mix well. Refrigerate overnight. 
3. Preheat the oven to 190°C. Remove the pork from the fridge at least 30 minutes before roasting. Line a tray with foil and set a rack on top. 
4. Place the marinated meat on the rack, keeping the marinade aside. Roast for 20 minutes, then flip and baste with the reserved marinade. Roast for another 10 minutes, turn again, and baste. 
5. Glaze the pork with golden syrup to create a sticky, shiny exterior. Rest for at least 10 minutes before slicing. 
6. Meanwhile, heat the leftover marinade for 4-5 minutes until thick and glossy. Serve the Char Siu over rice.

Three Cup chicken (V.2)

Ingredients:

2 boneless chicken thighs, bite-sized

1/4 cup sesame oil

1" ginger, sliced

6 cloves of garlic, whole

3 Thai chilies

2-1/2 tbsp light soy sauce

2-1/2 tbsp sweet soy sauce

5 tbsp Rice wine (Michiu)

30g rock sugar

Instructions:

1. Heat the sesame oil and fry the sliced ginger until golden. Then, add the garlic and chilies and cook for 1 minute.
2. Add the bite-sized chicken and stir-fry until it turns brown. Next, add rice wine, soy sauce, and rock sugar. Stir well to combine, then simmer over low heat for 8-10 minutes, until the sauce has thickened and become glossy.
3. Finish with Thai basil for aroma and serve hot over steamed white rice.