Chow Mien Blane

[Gourmet_Mom]

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 ?

[losblanos1]

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!

[Trixxee]

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!

[Gourmet_Mom]

Thanks, Blane! Trixxee, do you have a Char Sui sauce recipe you're willing to share?

[Trixxee]

You know I don't, but I was thinking of trying this.


http://www.foodnetwork.com/recipes/jeff-...-ribs.html

[Gourmet_Mom]

That looks so good! Please let me know what you think!

[cjs]

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.

[Gourmet_Mom]

That sounds good too, Jean! I'll see how Trixxee makes out. Your recipe has two ingredients I'd have trouble finding.

[cjs]

which two??

the thick soy sauce - it is just called Kecap Manis in grocery stores.

and what's the other?

[Gourmet_Mom]

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!