Chow Mien Blane - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Chow Mien Blane (/showthread.php?tid=179024) |
Chow Mien Blane - Gourmet_Mom - 06-09-2016 I love this recipe and I'm economizing to use up pantry and fridge ingredients for tomorrow night's dinner. We really love it. But I've done so much chicken lately, I thought I'd add the pork. I remember you said I could get the pork from a Chinese Restaurant. But I forgot what you said to ask for. I need a little help so I won't spend hours ttrying to dig It up ? Re: Chow Mien Blane - losblanos1 - 06-10-2016 Daphne, I buy the pork at the supermarket, all the ones around here carry it. In a pinch you could buy some at a restaurant, but it would be more expensive. I think that you would ask for Chinese BBQ pork (Char Siu). Good luck! Re: Chow Mien Blane - Trixxee - 06-10-2016 What a coincidence. I had a package of chow mein noodles sitting on my counter but I am tired of chicken too. I was contemplating buying an appetizer of bbq'd pork at our chinese restaurant for this. But I think what I'm going to do is possibly make some ribs this weekend but flavor some of them with a char sui sauce and save them for the chow mein. Adding ribs to my list! Re: Chow Mien Blane - Gourmet_Mom - 06-10-2016 Thanks, Blane! Trixxee, do you have a Char Sui sauce recipe you're willing to share? Re: Chow Mien Blane - Trixxee - 06-10-2016 You know I don't, but I was thinking of trying this. http://www.foodnetwork.com/recipes/jeff-mauro/takeout-style-chinese-spare-ribs.html Re: Chow Mien Blane - Gourmet_Mom - 06-10-2016 That looks so good! Please let me know what you think! Re: Chow Mien Blane - cjs - 06-10-2016 Another idea for you - from my Pacific Rim cooking - GRILLED CHAR SUI CHICKEN The traditional version of Char Sui is a Chinese roasted meat often spelled Cha Shao with translates to “lacquered roasting” referring multi-layers glaze that is applied when it cooks. Usually a mixture of maltose, soy sauce and sesame oil Yield : 8 servings Marinade 1 Tbsp. Sugar 1 tsp. Salt 4 tsp. Five Spice Powder ¼ cup Thick Soy Sauce 2 Tbsp. Ground Bean Sauce - (Asian Store) 2/3 cup Hoisin Sauce 1/2 cup Chinese Shao Xing wine or Dry Sherry or Sake 1 Tbsp. Minced Garlic 8 lg. (6-8 oz.) Chicken Breasts or thighs - Skin on, boneless Glaze 4 Tbsp. Honey/Maltose 1 Tbsp. Soy Sauce 1 Tbsp. Sesame Oil 1. In medium bowl, whisk all ingredients for marinade. Add chicken breast to marinade. Toss breast to insure even coverage by marinade. Marinate 1/2 hour - 1 hour. Note: Do not marinate longer, the chicken will be dry if you marinate it to long. 1. Preheat the BBQ. 2. In small bowl, whisk marinade, add the chicken. Set aside. 3. Remove chicken from marinade, grill chicken starting with skin side first. Continue to cook about 8 minutes on each side. 4. When chicken is finished cooking, brush with glaze and cook for last minute. Chef Danhi’s Notes: Substitute chicken with strips of pork shoulder, tenderloins or even a large boneless pork loin. Do not apply glaze in the beginning of cooking chicken, it will burn. To prevent “flare-ups”, keep BBQ covered as much as possible. Re: Chow Mien Blane - Gourmet_Mom - 06-10-2016 That sounds good too, Jean! I'll see how Trixxee makes out. Your recipe has two ingredients I'd have trouble finding. Re: Chow Mien Blane - cjs - 06-10-2016 which two?? the thick soy sauce - it is just called Kecap Manis in grocery stores. and what's the other? Re: Chow Mien Blane - Gourmet_Mom - 06-11-2016 Yes, the thick soy sauce and the bean sauce. I'll have to look for them next visit to the big store in the city....which I hope is soon! My pantry and freezer are getting lean! |