Honey Sauce Char Siu

Original recipe by Amy Beh

600g belly pork

Marinade

20g oyster sauce
1½ tsp salt
1 tbsp light soy sauce
4 cloves garlic, minced
1 tsp thick soy sauce
1 tbsp rose wine (mei kwai loe)
1 tsp colouring (optional)

Honey or sugar syrup

200ml water
110g malt (mak ngah tong)

Rinse pork and pat dry completely with several pieces of paper towels. Cut the pork into long strips of 4cm thick. Marinate for several hours, preferably overnight in the refrigerator.

Cook the syrup ingredients until thick.

Place the marinated pork in a preheated oven at 170°C. Grill for 12-15 minutes. Remove the meat and turn it over. Pour the syrup over the meat. Increase the heat to 190°C and return the meat to the oven to grill for about 5-6 minutes. Cut the meat into thin serving slices.

Braised chicken with mushrooms and pork tendons

Original Recipe by Amy Beh

Preparing the Pork Tendon

Soak about 250-300g of pork tendons in clean water. Leave in the refrigerator overnight until they are plumped up.

Put the tendons into a pot. Add a stalk of spring onion, two slices ginger and a litre of water. Add a tablespoon of Shao Hsing wine (if preferred).

Bring to a boil then remove and rinse with water to cool. Drain in a colander before use.

Try this recipe.

400g free range chicken, chopped

5 dried Chinese mushrooms, soaked to soften

200g pre-soaked pork tendons

Spice (A)

2 slices liquorice (kam choe)

4 cloves

5 cm cinnamon stick

1 star anise

4 slices ginger

1.5 litres water

Seasoning

4 Tbsp light soy sauce

1 Tbsp oyster sauce

1 tsp thick soy sauce

1 tsp chicken stock granules

Thickening

1 Tbsp cornflour mixed with 2 Tbsp water

Cook the spices and water in a pot. Bring to a boil. Add chicken and mushrooms. Bring to a boil then add combined seasoning. Reduce the heat and simmer (with pot covered) for 20 minutes.

Add pork tendons and continue to simmer until chicken meat is tender. Thicken with cornflour mixture.