I was born and raised in Singapore. I grew up with these national dishes, which are close to my heart:
- Char Siew
- Char Kway Teow
- Carrot Cake (if you’re from SG you know this ain’t no dessert.
- Chicken Rice
- & the list goes on & if it seems I’m a little focused on the dishes starting with c, I can only say it is a coincident. 🙂
So, recently, someone else who had a craving for char siew challenged me to make this at home because he didn’t want his apartment sullied . I had to air the flat for days. I made this dish in autumn, so no it was not fun running outside to allow the flat to “cool down”, but I digress. I made or tried to make char siew. It was a lot of fun! I didn’t expect that & the result was quite satisfying too. 🙂
Round about the cauldron go;
In the pork belly fat throw.
Brown sugar, that under cold stone
Days and nights has thirty-one
Swelter'd sweetness sleeping got,
Boil thou first i' the charmed pot.
The caramelizing stage…