Debbie
651 posts
Apr 12, 2005
11:28 AM
|
For those who likes Char Siu 'Pork":
I made Bryanna's Char Siu using soy and seitan method with claypot cooker. I follow Bryanna's Soy and Seitan ham recipe and made the following changes in the recipe:
Omit the ketchup and soy sauce in the 'Wet Mix', reduce the soy bacon to 1/4 cup, and reduce the tofu to 9 or 10 oz. Mix to the dry mix and knead with mixer 10 minutes just like the 'ham' recipe including let it sit for an hour and knead again for 10 minutes.
Do not use the Basting sauce in the 'ham' recipe but use the Char Siu cooking sauce from Bryanna's Authentic Chinese Cuisine cookbook, add water so the total basting sauce is about 3 cup. Use this basting sauce to cook the soy and seitan dough.
I divided the soy and seitan dough into 8 parts and shaped them like logs. I used the clay cooker and poured the Char Siu basting sauce over them to cover all of the logs. Then, bake at 325 F, flip the logs after 1 hour, and continue baking until there is about 1 to 1 1/2 cup sauce leftover.
I transferred the logs onto a cookie sheet, baste the leftover sauce over the logs and broil on high for a few minutes for each side until a bit charred (have to watch this broiling process since it went fast).
They were delicious and not rubbery at all! I like the texture very much
----------
Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 12-Apr-2005 2:06 PM
|
