ROAST MEAT
Roast Meat, of Cantonese origin, consists of pork, chicken and duck meat that has been roasted Char Siew ; Siew Yoke ; Roast Duck ; Roast Chicken ; Roast meat is normally eaten with steamed white rice although some outlets also offer noodles or the chicken rice-style rice.
Char Siew/Roast Pork (slow barbecued sweetened pork) also known as Cha Siu - long strips of seasoned boneless pork , typically a shoulder cut , are skewered with long forks and placed to roast in a covered oven or over a fire. The lean meat is flavoured with honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce and red food colouring , sometimes, sherry or rice wine is added to enhance the flavor . It is a kind of honey glazed ham where long strips of boneless pork are seasoned with hoisin sauce (a spicy but sweet sauce made from fermented beans), light soya sauce, rice wine, honey and red colouring and then roasted. Char Siew grilled to perfection is slightly burnt and crispy at the edges, with succulent meat on the inside.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.
Siew Yoke is pork belly that has been grilled so that it has a crispy skin encasing gelatinous fat and tender meat.
Roast Duck comprises whole ducks marinated with five spice powder, a little MSG, salt and red colouring, then roasted. The skin should be crispy with a thin layer of fat over the succulent and tender meat.
Roast Chicken are whole chickens marinated with five spice powder and salted and then roasted. The skin should be thin and crispy, and the meat tender and juicy.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Char Siew/Roast Pork (slow barbecued sweetened pork) also known as Cha Siu - long strips of seasoned boneless pork , typically a shoulder cut , are skewered with long forks and placed to roast in a covered oven or over a fire. The lean meat is flavoured with honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce and red food colouring , sometimes, sherry or rice wine is added to enhance the flavor . It is a kind of honey glazed ham where long strips of boneless pork are seasoned with hoisin sauce (a spicy but sweet sauce made from fermented beans), light soya sauce, rice wine, honey and red colouring and then roasted. Char Siew grilled to perfection is slightly burnt and crispy at the edges, with succulent meat on the inside.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.
Siew Yoke is pork belly that has been grilled so that it has a crispy skin encasing gelatinous fat and tender meat.
Roast Duck comprises whole ducks marinated with five spice powder, a little MSG, salt and red colouring, then roasted. The skin should be crispy with a thin layer of fat over the succulent and tender meat.
Roast Chicken are whole chickens marinated with five spice powder and salted and then roasted. The skin should be thin and crispy, and the meat tender and juicy.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs