Back at this post, one of my friends asked "Where you getting char siew in the French mountains ? " The answer is chez moi, bien sur. Since the nearest Chinese stall is about 4 hours away, I make my own. I've been making them myself for years now but only recently found a better way to do it @ Lily's Wai Sek Hong. I like how she bakes it first & then grill with a glaze to get the charred look of the char siew. I've been making it her way ever since.
4 comments:
interesting...i can only remember your pepper crab back in hk!! a bit greenish if i rememereb correctly.
Haha I remember that. It was chilli crab & I used green chilli so that's why the sauce was greenish. Better clarify else people think I'm poisoning my guests !!
hahah...tanna and i survived that dinner, and we even went out to rick's for more drinks after that!
Aaahh Rick's - that sure brought back memories. And remember the teochew place with the cold crabs....
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