CHAR SIEW RICE
Char Siew Rice (叉烧饭 in Chinese) is actually rice with barbequed pork and is another favourite for Singaporeans , lunch and dinner.
Char Siew (pronouced as Char Shao -slow barbecued sweetened and seasoned pork) is prepared first by cutting pork into very long rod like strips , flavored with spices and sauces , red food dye is applied to the pork 'rods' and then they are hung over a charcoal stove and barbequed.
The taste of the barbequed pork greatly depends on the barbeque skill of the hawker. The best tasting barbequed pork has very little fat, should be tender and not very burnt. There must be a bit of fat because the fats when roasted will give a form of sweetness to the barbequed pork. The barbequed pork when slightly burnt will give a aroma that will excite your tastebuds.
But it is not so plain as in slices of barbequed pork on rice , the gravy plays an important part as well and should be thick and sweet. Eaten together with rice and barbequed pork, the sweetness of the pork and gravy makes this dish a must try when you are in Singapore.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Char Siew (pronouced as Char Shao -slow barbecued sweetened and seasoned pork) is prepared first by cutting pork into very long rod like strips , flavored with spices and sauces , red food dye is applied to the pork 'rods' and then they are hung over a charcoal stove and barbequed.
The taste of the barbequed pork greatly depends on the barbeque skill of the hawker. The best tasting barbequed pork has very little fat, should be tender and not very burnt. There must be a bit of fat because the fats when roasted will give a form of sweetness to the barbequed pork. The barbequed pork when slightly burnt will give a aroma that will excite your tastebuds.
But it is not so plain as in slices of barbequed pork on rice , the gravy plays an important part as well and should be thick and sweet. Eaten together with rice and barbequed pork, the sweetness of the pork and gravy makes this dish a must try when you are in Singapore.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs