#Pork/Siew

[morethanthisblog]

Roast Belly Pork/Siew Yoke StepByStep

[mayyce]

Roast Belly Pork/Siew Yoke StepByStep

[commonground-oc]

Roast Belly Pork/Siew Yoke StepByStep

[buffetlicious]

Mum packed home from Chong Pang this box of Fatty Char Siu (叉烧) to add to the dishes for dinner tonight. This is my Economy Rice (菜饭) brunch with leafy cabbage stir-fry, steamed minced pork patty, curry chicken and steamed egg over white rice.

[vegan-nom-noms]

Vegan Char Siew Sauce (Recipe + Video)

[foodcreation101]

The all-time asian favourite noodle dish:

🅒🅗🅐🅡 🅢🅘🅔🅦 🅦🅐🅝🅣🅞🅝 🅜🅔🅔

🐷🥬🥟🥢🍜

[cruella-devegan]

Veggie Kingdom 緻素坊 / Hong Kong

Char siu buns 😛 my favourite 🥹😭

[sikfankitchen]

Chinese BBQ Pork (Cha Siu) Bowl with Rice, Fried Egg & Choy Sum Veggies 🍳🍚

[gomzdrawfr]

I had dimsum today :)

[eatnostop]

Tong Seng Roasted House: Santorini Redemption (with a Side of Humor)

Remember Tong Seng Roasted House? Yeah, the one that left me with more heartburn than satisfaction… until now. That’s right, folks, we ventured into the iSantorini branch, and guess what? It wasn’t a volcanic eruption of disappointment! Chicken Rice Renaissance: The steamed chicken rice? A clucking good surprise! Tender bird, fragrant rice, and that killer chili sauce that packs a punch without…

[greedyapron]

7/3/2204 - Lunch

📍 Tomyum Mama, Thompson

Restaurant charges GST but they are not reflected in the prices here.

🍲 Claypot Pork TomYum Mama ($11.90)

Set comes with iced lemon tea. Thiccc punchy and coconut-y soup. Comes with crispy pork belly and maggi noodles!

🍜 Signature Wanton Noodles ($5)

Not bad, comes with char siew and some sort of deep fried lap cheong. Nice but not amazing. Good price though.

🥭 Mango Sticky Rice ($6)

Wished there was a little more rice to eat with the mango. Other than that, it's decent.

[blackknightgargiefoodtopia]

20 Sarawak Dishes You Need To Try Before You Die

Who says Penang is the only place to have good food? ;)

By Samantha Khor

1. Sarawak laksa

Image via Instagram @karmenwong92

One of celebrity chef Anthony Bourdain's Top 10 dishes, Sarawak laksa consists of a vermicelli rice noodles (bihun) cooked in shrimp-based broth made from sambal belacan, sour tamarind, garlic, galangal, lemongrass and thickened with coconut milk. The dish is served with a general amount of bean sprouts (taugeh), prawns, omelette strips, and shredded chicken.

2. Kolo mee or mee kolok

Image via Jonathan Lin / Flickr

A simple noodle dish that is available for breakfast, lunch, and dinner, kolo mee consists of yellow egg noodles tossed in a light sauce before it is served with slices of barbecued pork (char siew), chicken cutlets, or minced meat. Non-halal versions might also contain lard. The dish usually comes in two flavours - plain or seasoned with red sauce. You could also request for it to be seasoned with soy sauce or - in certain places - black vinegar.

3. Midin, a crispy wild jungle fern which can be served as kerabu or stir-fried

Image via Arthur Wee / suituapui on Wordpress

Midin is typically stir-fried with garlic and/or belacan with chilli. Anchovies and salted fish may also be added into the dish, which can be found in most coffee shops that sell nasi campur.

4. Kueh chap

Image via Instagram @karmenwong92

Kueh chap are wide, flat rice noodles cooked in a herby broth consisting of pork meat, skin, internal organs as well as deep-fried tau pok and hard-boiled egg quarters/halves.

5. Ayam pansuh or manok pansoh

Image via Berita Harian / Bernama

Manok pansoh, an Iban dish, is unique in the sense that its ingredients are cooked in a bamboo. Cut chicken pieces, lemongrass, and tapioca leaves are stuffed into bamboo before it is cooked over an open fire. This cooking method seals in the flavour, which results in juicy and tender chicken with gravy perfumed by lemongrass and bamboo.

6. Manok kacangma

Image via Herbs & Spices (herbdonald) on Wordpress

Manok kacangma is a Chinese dish consisting of chicken cooked with a kacangma-based broth. The herb, which also known as motherwort, is believed to be able to ease the effects of menstruation in women. Rice wine may also be added for a more delicate taste.

7. Tomato koay teow

Image via Instagram @ging_ern

Rice noodles a.k.a. koay teow is served in a tomato sauce-based gravy with vegetables, chicken, and seafood. It is also available with crispy noodles and bihun.

8. Terung dayak, a round yellow fruit, is typically used in sour dishes such as assam sour fish and miscellaneous sour soups

Image via Arthur Wee / suituapui on Wordpress

9. Dabai, a seasonal fruit with black skin and yellow flesh

Image via Instagram @dlimkp

Dabai is a hard fruit, but soak it in warm salt water for 10 to 15 minutes and you'll get a soft, date-like snack. Fun fact - the seed can be eaten too!

10. Belacan bihun

Image via Instagram @luyen92

Belacan bihun consists of rice vermicelli served in a sweet shrimp-based (belacan) broth topped with julienned cucumber, cuttlefish slices, and century egg quarters/halves. You can also have it with a spritz of lime and chilli sauce.

11. Fried oyster pancake or 'or chien'

Image via Instagram @karmenwong92

Made to be shared, fried oyster pancake is a thin, crispy pancake with oysters concentrated in the centre. It is usually eaten with light soy sauce mixed with pepper.

12. Kompia

Image via Instagram @pierre.eats

A Foochow delicacy, kompia refers to a bun - either soft or crispy - baked in a round stone oven and typically stuffed with meat cooked in a special gravy.

13. Sarawak layer cake or kek lapis Sarawak

Image via The Kitchen Guardian on Blogspot

Layer cakes may be commonplace for most of us, but Sarawak layer cake's multi-coloured, multi-flavoured variety deserves a category of its own!

14. Mee sapi

Image via Instagram @senmirei

Although the dish typically uses noodles similar to kolok mee, mee sapi is different in the sense that it is served with a beef-based broth. Topped with generous amounts of beansprouts and beef slices, you can opt to have the broth added straight to your noodles or in a separate bowl.

Image via Instagram @karmenwong92

15. Sio bee, Kuching's version of siu mai

Image via Instagram @itell

The difference between siu mai and sio bee is that siu mai contains pork and shrimps while sio bee is 100% stuffed with pork.

16. Umai

Image via JKKN Sarawak Facebook

A Melanau delicacy, umai is made with thin slivers of fresh fish (usually iced instead of frozen) combined with thinly-sliced onions, chilli, salt, and juice from calamansi lime or assam fruit. It is usually served with roasted sago pearls - sago starch mixed with coconut milk, which are then rolled into balls and cooked - instead of rice. The dish is sometimes prepared with cooked prawns.

17. Mani (money) chai bihun or *bihun cangkuk manis*

Image via Instagram @karmenwong92

Mani chai bihun, of Hakka origin, consists of bihun stir-fried with eggs, prawns, chicken pieces, and the sweet mani chai herb.

18. Kampua mee

Image via Instagram @rachrich85

Although it looks similar to kolo mee, kampua mee is actually meant to be drier than kolo mee. Typically served with slices of barbecued pork and a bowl of soup, the noodles can either be served plain or tossed in soy sauce or chilli sauce.

19. Bubur pedas

Image via Instagram @hascelly

A traditional Malay dish originating from Indonesia, bubur pedas is a popular dish during the Muslim fasting month of Ramadan. The dish consists of porridge cooked in spices such as turmeric, lemongrass, galangal, chillies, ginger, coconut and shallots, topped with fried anchovies, fried onions, and peanuts.

20. Nasik aruk

Image via HuntersFood.com

Though it is classified as fried rice, this traditional Sarawakian Malay dish is not fried with oil. The ingredients consist of garlic, onion, and anchovies fried with cooked rice. The rice is fried until it achieves a smokey or slightly-burned taste.

[40sandfabulousaf]

大家好! Auntie and I haven't caught up for a very long time, so she, Pa and I met for lunch at a Japanese restaurant. I wanted to introduce her to the unagi tamago donburi here as it's sheer perfection. Pa also ordered unagi with cha soba. I wanted to order unagi too, but the butan ebi and hotate sashimi on vinegary red rice beckoned to me. I couldn't resist trying it. Customers can top up $5.80 to add chawan mushi, salmon sashimi, green tea, soup and a small salad, so I did. The seafood was SO fresh - the butan ebi and hotate were naturally sweet and paired extremely well with the vinegary red rice. Their chawan mushi was like silk and the salad with sesame dressing refreshing. The soup was a clear one without miso, so it wasn't too salty, which I liked. Auntie adored the unagi here. This meal was very delicious. Definitely will be back.

Mummy wanted to try the noodles at a little restaurant which specialises in it near our homes, so we visited the place. She ordered their char siew and preserved vegetables thick rice vermicelli and I had their pickled veggies and fish thick rice vermicelli. We shared a side of tree ear mushrooms with garlic and chilli. Mummy let me try a bit of her pork; it was very tender and delicious! The fish was similarly very tender and fresh, although I wasn't a fan of the pickled mustard greens (I don't like pickled anything). The crunchy tree ear mushrooms were crunchy and fragrant from plenty of garlic. Overall, good enough to warrant another visit.

It poured on Thursday afternoon when ML, CL, MI and I headed out for lunch. The stall which serves delicious red garoupa soup also sells zhu rou fen (pork noodles) so I ordered that since red meat helps us to keep warm during chilly weather. This bowl came with lean sliced pork blanched so perfectly, they were jiggly and tender, chunks of well-marinated minced pork, pork balls, lettuce and crazily slurpable kway teow (flat rice noodles) in a robust porky broth. OMG this blew me away, it was SO delicious! And it did warm me up because before lunch, I wore a sweater and had a jacket covering my legs in the office; after lunch I didn't need them.

ML missed out when we first visited the Japanese restaurant near our office offering terrific lunch deals whilst she was on vacation in Europe. Finally, we brought her there. This time, I tried their chirashi donburi. Like their kaisen donburi, my bowl was chockful of fresh seafood. Huge thick chunks of salmon, maguro, tai (sea bream), octopus, tamago and cucumber as well as a generous dollop of tobiko topped vinegary sushi rice. This is SO delicious, I can have it over and over again. We also shared a soft shell crab roll. Although the crab was crispy, I felt that there was too much mayo. ML adored her shio salmon with rice and shredded cabbage salad. She intends to revisit with us since the lunch deal was amazing value for our dollars.

The genocide in Gaza has entered its second year. Over 42,000 Palestinians have been killed and close to 100,000 wounded. My current part-time helper is Filipina after the one from Myanmar returned to her home country when her contract expired. We discussed what is going on in Gaza and she uttered a sentence that echoes how we feel in this region: 'There are no human rights.' We just don't believe in it any longer. 下次见!

[buffetlicious]

Just looking at this pack of Char Siu (叉烧) or barbecued pork, brushed with maltose and/or honey glaze and charred is enough to make one salivate. Mum asked the seller for one that has enough fat so that the meat is not dry. Together with my Roasted Duck Drumstick Rice (烧鸭腿饭), it makes for a delicious brunch.

[alanianatkinson]

THE REAL CHARSIEW

The Hatted Writer visited "TnR by Sean & Angie", with his wife, Jeannie, the Batik Influencer. They met the restaurant's co-owner, Angie. The Hatted Writer and Jeannie ordered noodles and roast pork dishes, and enjoyed their meals. Enjoyable experience.

A spin-off from the Sean & Angie article? 💭🤔 I was going through and updating my various social media handles when suddenly (not terkejut which mean s “shock” in Bahasa Malaysia) the words  “siew yuk” popped up which led to a short video clip on hakka noodles served with siew yuk and char siew (1). At that time, the Batik Influencer was around, creating her next “JEANNIE’S OWN” label…