Charsiu (Roast Pork) Noodle
Servings: for two or three portions of noodle, with lots of leftover roast pork.
I’ve been experimenting with noodle recipes. Some turn out to be decent but not really great. I puzzle over several aspects such as the amount of water, the kneading and cutting method but recipes by Indonesian housewives are so inaccurate as they assume people know these stuffs already. And these ladies don’t entertain queries. They bite when asked like a pack of teased chihuahua.
I squealed with delight (literally) when Chubby Hubby posted the noodle recipe. His instruction is always precise and easy to follow and this time is no exception. All my questions were answered. I gathered all the ingredients and it was a success the first time over.
This roast pork is, I believe, the Cantonese style which is brown and savory. In Indonesia, we’re used to the red and sweet type. But CH’s version was delicious nevertheless. It was even better a few days after when I reheated the roast pork over steamed rice and Tea Egg in an attempt to recreate the above ensemble.
The recipe was tweaked from Barbara Tropp’s The Modern Art of Chinese Cooking, an apparent bible for Chinese cooking. I am thus intrigued.
Ingredients:
Here, please.
Directions:
And here…
