Originally Posted by
tentseller
Interesting; an UKer telling a Hong Konger what Char Siu is?
I wasn't telling you "what it is" - simply that you were wrong to say that pork belly is never used. Does seem odd .... I was suprised to read your post but perhaps you meant something different from what you said and will clear it up. Do you actually cook char siu?
Chinese certainly do use pork belly as one of several preferred cuts for char siu. Sometimes they use the fillet - but whilst the texture is nice it has less fat so therefore less flavour and the belly gives a much more succulent fatty dish. Chinese aren't as scared of pork fat as us lot!
Anyway I posted some links which shows it is the preferred cut!
Originally Posted by
gilbertaue
Best way to cook Beef Rendang (
http://rasamalaysia.com/beef-rendang...endang-daging/).
15 mins and you get meat that melts in your mouth...
And if you cant be bothered to get all the ingredients to make the paste, your local Asian Store should have the paste pre-packed.
Love Rendang. Always keep some Rendang and Massaman paste tubs.
After the ribs .... the next meal is certainly going to be a curry.
See your in Singapore ... I now spend around 6 weeks a year in wonderful Singapore .... improving my "street" food ...
Originally Posted by
ePressureCooker
Sorry it took so long to respond, we had a power outtage and I lost all my open tabs, took forever to find this thread again. Buffalo, have no idea how long it'd take to cook it. For the lamb shoulder (diced) I probably would have tried 10 minutes on high pressure, using natural release, and then if it was still a little underdone at that point, I would have simmered it for a little while until cooked enough. No idea how long to cook things for the rest of your recipe, just til the pastry is nice and golden brown, however long that takes will depend on recipe and oven temperature.
As for the meat, always be sure to use natural pressure release, and never force it. The high temperatures of the pressure cooker will prompt rather rapid denaturization of the protein in the meat (the protein strands uncoil and break apart into smaller portions) so it softens pretty rapidly, but apparently if you change the internal pressure too rapidly by forcing pressure release the meat can toughen up again. So always let it depressurize without forcing release or using running water.
Thanks. I'm making my way ...
