Entries Tagged as 'char siu'

Manapua, My Love!

March 28th, 2011 · No Comments

Dallas has a few friends that live in Hilo on the Big Island so while we were at Hawaiian Volcanoes National Park, he texted them to meet up for a late lunch. However, we were starving because we hadn’t eaten all day and we were hiking and sweating. … so we had some spam musubi that we’d thrown in the car earlier. And when we stopped for gas at the 7-Eleven, I got some manapua. If you’ve ever gone to dim sum with me you know my love of char siu bao. Manapua is the Hawaiian version of bao. It’s similar, but bigger.. and you can get it everywhere… even 7-Eleven!

[Read more →]

Tags:······

Slow Cooker Char Siu Pork Roast

December 21st, 2009 · 3 Comments

We love char siu and are always looking for new slow cooker recipes so this was kind of a no-brainer. Very tasty. The photo above is peeking into the slow cooker. Below is the meal we made, roast with stir fried vegetables and a scoop of rice. I think we may have subbed out the ketchup for tonkatsu sauce because Dallas has a major aversion to ketchup.

Slow Cooker Char Siu Pork Roast

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

[Read more →]

Tags:······

The High Line

August 4th, 2009 · 2 Comments

Saturday morning we met up with Tien, Shannan, and Jeannette for dim sum at our favorite dim sum restaurant, Jing Fong. Someone is going to get mad at me for saying this, but Dallas and I have not liked any of the dim sum spots we’ve been to in Chicago’s Chinatown. Dallas used to go for dim sum in Boston’s Chinatown and I used to go in New York’s and it’s been years since either of us have had good dim sum, so this was a good meal. YUM. Char siu bao and char siu pastry craving fix.

high_line
The High Line

dallas_high_line
Dallas on The High Line. I was trying to position him to make a kissy face, but he didnt cooperate.

After dim sum we decided to check out The High Line. This is the abandoned elevated rail in New York that they just recently turned into a park. Not all of it is done, but what I saw is really impressive. Much changed since Tien and I stealthily broke into the abandoned rail and walked it several years ago. I loved the combination of nature, with modern architectural elements, with preserved old rail lines.

jeannette_shannan_tien
Jeannette, Shannan, Tien on The High Line

new_york_gehry
Frank Gehry’s new building as seen from The High Line

high_line_new_york
The High Line

I can’t wait to see how the abandoned Bloomingdale Trail in Chicago turns out. They’re supposed to be doing kind of the same thing.

high_line_grass
The High Line

high_line_hotel
The High Line

It was a beautiful day outside and we all just walked and walked and talked and talked and sat and talked and walked some more. Perfect.

little_west_12th_street
Little West 12th Street as seen from The High Line. We were going down there next!

[Read more →]

Tags:·············