Recipes

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Char Siew

Red-colored Asian barbecued pork.

• 3 lb pork belly (or pork ribs)
• 1/3 cup Hoisin sauce
• 1/4 cup soy sauce
• 1 Tbsp. vinegar
• 1 tsp. red food coloring (optional)
• 1 Tbsp. sesame oil
• 2 Tbsp. sugar
• 1 tsp. garlic powder
• 2 Tbsp. honey
• 4 pieces star anise, crushed

Mix all ingredients and marinade meat overnight. Then place on rack and let dry for 30 minutes. Fill pan with water and put rack with meat on it. Put in pre-heated oven at 350F for 10 minutes. Then baste with more of the marinade, and bake another 10 minutes. Then drizzle with honey and bake for 5 more minutes. If not charred enough, turn on the broiler and watch it carefully to get the right amount of charring on both sides.

Kaya

Coconut custard spread for bread.

• 1 cup coconut milk
• 5 eggs
• 1 cup sugar
• 7 pandan leaves, or 10 mL of Pandan essence

Mix coconut milk, eggs, and sugar well. Put it on low-medium heat and stir continually until it starts to congeal, then remove from heat. Careful not to overcook it or it will become grainy. Then chill.