Sunday, September 18, 2011I have lost count on how many times I have cooked my Mum's Char Siew since I first posted the recipe. (Check the series of posts on Char Siew here. Go here for a pictorial post of this recipe)I have experimented with different method and ingredients. I have had it pressure-cooked, "su-vied" and oven-ed.I have added other ingredients, hoping to improve on the recipe.I could not believe that it did not need garlic or ginger.I have wondered what oyster sauce is doing in there.I had doubts on the amount of oil she started with.But it's as if my Mum had a last word on it.I have come away with a deeper appreciation of my Mum's tested and tried recipe. The next time I make this again, I will just follow her recipe to the tee. I won't claim this is the best CS around. I will say with certainty that if you follow her recipe, you can make a good satisfying home-made CS. I blogged my "journey" here. And if you are observant, there are cooking techniques and principles to...
