Sunday, May 21, 2006

Char Siew (BBQ pork) rice and recipe

I'm not really a char siew (BBQ pork) fan, so when I was told I should try Meng Kee's char siew rice, I wasn't that keen. But knowing me and food, I tried it anyway. Now when you say let's go for char siew... there's no place I would go other than Meng Kee's

Meng Kee Restaurant. 13 Tengkat Tong Shin, 50200 Kuala Lumpur. The road is just behind Jalan Alor in KL. They are open for lunch from Mon to Sat. (11am to 3pm)

The Char Siew. The onces here don't look that nice, but it's a whole different if the char siew goes into your mouth muahahha. It's unhealthy, but the char siew with more fat usually taste better. So ask for the one with more fat! hehehe. Eat once in a while ok la.

They also serve 'pak cham kai' (steam chicken) and other side orders like bean sprot (see above picture), green boiled vegetables and other chicken internals.

I took a few friends for lunch at Meng Kee's and after lunch, one of them, shared with me her char siew recipe. Here's how she makes her home made char siew.

Char Siew (Barbeque pork)

- 600g half lean pork ('fa yuk')

- 4 tbsp sugar
- 1 tsp salt
- 6 tbsp soya sauce
- 1 tbsp thick soya sauce
- 1 tsp cooking wine

Cornstarch mixture
- 1 1/5 tbsp cornstarch
- 4 to 5 tbsp water


1. Remove the pig skin and cut the meat into strips.
2. Marinate for 2 hours with seasoning. You can also marinate over night. (Place in an air tight container and place in the fridge. Remove the pork from the fridge 20 minutes before cooking)

Method 1: (Oven roast)

1. Place the seasoned pork into a preheated oven and grill at 250ÂșC for about 20 minutes. For more moist texture, baste the pork with the remaining seasoning while grilling.
2. When done, separate the oil and the sauce from the grilled pork. Cook the remaining marinate sauce with a little add cornstarch mixture to thicken sauce.
3. Cut pork strips into 1/3 of a centimeter and pour sauce over.

Method 2: (Wok fry)

1. Separate the marinated pork and the sauce.
2. Fry the pork in a wok until cook and fragrant. You can cover the wok with the lid to prevent the oil from spilling all over the place, but check frequently. Do not cover for too long as the heat will built up steam that will make the pork soggy.
3. Remove the pork from the wok. Pour in the marinate sauce into wok.
4. Cook till boil then add cornstarch mixture to thicken sauce.
5. Cut pork strips into 1/3 of a centimeter and pour sauce over.

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See also my updated post on Making chinese rice dumpling (bak chang)

3 pieces of worms:


hey there is another stall down there which sells better char siew than the one featured here, its the one opposite Ngau Kee beef noodle, by an old uncle ...

its a lot nicer


earl-ku: eh really?! wahhh i have got to try already!!! thanks for the info!


thanks for the info man...

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