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I used to work as a Dentist & Public Health expert in Indonesia..but since I moved to Germany, my main activity is cooking..and I`m Happy with it..:). I love to cook and working on my garden..although I`m not an expert on it..:).

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Friday, November 16, 2012

Daging Panggang Merah (Chinese Roasted Pork/Char Siu)


In Indonesian & English

Bahan
½ kg Daging punuk/perut babi *                  -  ½ sm Saus hoisin, 1 sm Tauco-hlskan
1 st Angkak bubuk/1 st Pewarna mrh       -  ½ sm Minyak wijen, ½ sm Saus tiram
½ st Lada bubuk, 5 cm Jahe-parut           -  4 Bawang pth-haluskan, 2 sm Kecap asin
1 sm Madu+1 sm Air-campur                      -  15 gr Bawang merah-cacah, 3 sm Gula
1 sm Ang ciu, 1 st Bumbu ngohiong

Cara membuat
-   Potong2 daging memanjang setbl ± 4 cm, sisihkan. Lumuri daging secara merata dng gula dulu, kmd dng angciu & angkak. Mskkan daging ke dlm plastik pembungkus & dinginkan 3 jam di kulkas. Campur semua bahan (kecuali madu & air). Tuang ¾ dari campuran bahan tsb ke dlm plastik daging. Simpan di kulkas selama min. 6 jam agar bumbu meresap (semalaman lbh baik).
-   Panaskan oven 180° C. Gantung daging secara vertikal ditengah oven. Bila tak memiliki alat penggantung, ltkkan daging di atas rak panggang. Ltkkan loyang panggang berisi 1 gls air di bwh daging/rak panggang tsb utk menampung air yg menetes saat memanggang. Panggang selama 15 mnt, keluarkan & olesi dng sisa campuran bahan2 (balik posisi bila daging tdk digantung). Panggang selama 10 mnt. Klrkan & oles daging dng campuran madu. Besarkan suhu ke 200° C, panggang 5 mnt. Matikan oven & biarkan daging di dlmnya 10 mnt. Potong2 agak tipis, sajikan bersama saus yg berasal dari cairan sisa pemanggangan di loyang.
*  Dapat diganti dng daging bebek/ayam/turkey yg berlemak

Ingredients
½ kg Pork butt/-belly *, 3 tbsp Sugar                  -  1 tbsp Honey+1 tbsp Water-mix
½ tbsp Hoisin sauce, ½ tbsp Sesame oil                 -  15 gr Shallots-minced
½ tsp ground Pepper, 5 cm Ginger-grind               -  2 tbsp Salty soy sauce
1 tsp ground Red yeast rice/1 tsp red Coloring  -  1 tbsp Chinese rice wine
1 tbsp Fermented Soy Beans-grind                         -  1 tsp Chinese 5-spice
4 cloves Garlic-grind, ½ tbsp Oyster sauce

Directions
-   Cut the meat length ways, ± 4 cm thick; set aside. Rub the pork all over with sugar first; then with the rice wine & red yeast. Put the pork in a plastic wrap & refrigerate it for 3 hours. Mix all of the remaining ingredients well (with the exception of honey+water). Pour ¾ part of this mixture into the pork on the plastic wrap; refrigerate for min. 6 hours (overnight would be better).
-   Preheat oven to 180° C. Hang the pork in meat hooks & then hang it in the middle of the oven. If you don`t have a hook, lay the pork in a roasting rack. Put a roasting dish filled with 1 glas of water underneath the pork/roasting rack. Roast the pork for 15 min. Take the pork out & brush it with the ingredients mixture (flip the pork over if you`re not hanging it vertically).  Place it back in the oven & roast for 10 min. Take it out again & brush the pork with honey mixture. Turn the oven temp. to 200° C; roast for another 5 mins. Turn off the oven & let it sit inside for 10 min. Slice the pork thinly. Serve the pork with the drippings from roasting procedure.

*  You could also make this from fatty duck/chicken/turkey meat.

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