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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sat Mar 03, 2007 8:18 am Post subject: Vegetarian Char Siew(recipe n pic) |
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A wonderful dish my mother in law liked very much. You need to make your own gluten before you can start with this.
see this link on how to prepare the gluten into a roll
http://forum.kitchencapers.net/phpbb/viewtopic.php?t=7178
Yields 300g
Ingredients
300g vegetarian gluten
1 stalk of chopped chinese celery
Marinating sauce
5 tbsp Vegetarian Oyster sauce
2 tbsp sesame oil
1 tsp 5 spiced powder
200ml water
3 tbsp sugar
few drops of red colouring
Method
1. Roll gluten into a long roll and tie it into a knot.
2. Heat up a wok with water and add celery, rolled gluten to cook over medium heat for 20 mins.
3. In the meantime, heat up a deep casserole with the marinating sauce.
4. Maintain the heat to low fire and add cooked gluten into the sauce to cook for another 20 mins.
5. Turn over the gluten to evenly covered it in the sauce.
6. Turn off the fire, covered the casserole and leave it inside to stand for a further 20 mins.
7. Remove and cut char siew into slices.
8. Pour char siew sauce over it or use it as a garnishing.
9. ** If you want the char siew to have a bit of burnt crispy touch, just brush the char siew with a bit of oil and grill in the oven 200C for 10 mins
Notes
The marinating sauce can be retained and reused for the next time you make this again. Do not throw away.
Store this sauce in a recycled tomato ketchup bottle and leave it in the fridge. Be sure to labelled it(date, what it is) _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Last edited by Gina on Wed Mar 18, 2015 9:47 am; edited 1 time in total |
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dewitan lurker
Joined: 21 Feb 2006 Posts: 196 Location: Singapore
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Posted: Sat Mar 03, 2007 12:04 pm Post subject: |
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waaaa... i love this vegetarian char siew so much!!!
thanks for posting recipe, Gina! _________________ Sally |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sat Mar 03, 2007 12:41 pm Post subject: |
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Sally
its so cheap to make this at home. outside stalls, they always give you 3 to 4 slices, so stingy!
best of all, the char siew sauce, you can custom made it to be more tasty, and can made more. Then you can toss it with rice or with noodles and have Veg Char Siew Mee!
I am making a big batch for my mother in law for tomorrow.  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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dewitan lurker
Joined: 21 Feb 2006 Posts: 196 Location: Singapore
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Posted: Sat Mar 03, 2007 12:47 pm Post subject: |
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i am quite scared of the gluten making process leh... _________________ Sally |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sat Mar 03, 2007 12:50 pm Post subject: |
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Sally
its very easy to make. its like making bread dough minus the kneading.
just add water to the flour, mix with your hands till it forms a firm dough. Then leave aside. Later, just wash it with water..like washing clothes like that. the dough will shrink to about 1/4 of the dough size. Then its ready to use. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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dewitan lurker
Joined: 21 Feb 2006 Posts: 196 Location: Singapore
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Posted: Sat Mar 03, 2007 12:52 pm Post subject: |
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Thanks for the tips, Gina.. I think i'll try this soon just because i love this char siew sooo much!  _________________ Sally |
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Helena lurker
Joined: 24 Feb 2006 Posts: 169 Location: France
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Posted: Sat Mar 03, 2007 9:16 pm Post subject: |
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Gina, what is the reason for tying the gluten into a knot in precedure 1? Do we hv to untie it afterwards before it is added into the marinade?
secondly, how long are we supposed to leave the dough aside for? one hour or what? sorry for the questions but you really made me lau nau until buey tahan already la....... |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sat Mar 03, 2007 9:42 pm Post subject: |
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Helena
tying it will make it more compact. If you leave it as a roll, it will loosen up. After its cooked, it will loosen easily.
During the time when the gluten is cooking in the water..use that time to heat up the marinating sauce. by the time the gluten is cooked (20 mins), then put it into the sauce to marinate. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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Helena lurker
Joined: 24 Feb 2006 Posts: 169 Location: France
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Posted: Mon Mar 05, 2007 12:38 am Post subject: |
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oh, understand liao. me very sotong on this !!! hahahah |
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ruru lurker
Joined: 30 Jul 2005 Posts: 22 Location: singapore
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Posted: Tue Mar 13, 2007 4:50 pm Post subject: |
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I made these vegetarian char siew last week! yummy, hehe!
too bad i only prepared 300g of the gluten, will try out other recipes too!
thanks gina! |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Tue Mar 13, 2007 5:10 pm Post subject: |
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ruru
thanks for letting me know. do you encounter any problems like Dewitan? about the gluten breaking up during cooking in char siew sauce? _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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ruru lurker
Joined: 30 Jul 2005 Posts: 22 Location: singapore
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Posted: Thu Mar 15, 2007 4:17 pm Post subject: |
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no, luckily for me.. i did what you say, tie it into a knot.
but i can't find any red coloring, only cherry red color. so mine did not turn out so nice bright red like yours, slightly darker.. will definetely make this dish again cuz it's so cheap to make ourselves and can eat all i want haha! |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Thu Mar 15, 2007 7:59 pm Post subject: |
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ruru
so correct! outside veg stalls only give you 3 to 4 slices.. I made 300g of my MIL the other day..she is so very happy. She loves to eat this. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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paati lurker
Joined: 07 Jan 2007 Posts: 7
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Posted: Sun Mar 25, 2007 9:11 pm Post subject: |
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Thanks,Gina for the recipe made this today with your gluten recipe! but no photo!since everything disappeared before i could take a photo of the finnished dish :lol:
paati |
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cookiemonster lurker

Joined: 22 Dec 2005 Posts: 42 Location: Paris, France
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Posted: Fri Aug 15, 2008 11:22 pm Post subject: |
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Vege beehoon with char siew (dripping with sauce)
Thank you Gina for the wonderful and detailed recipe!!
You are really our online cooking master!!
24/7 accessible somemore!!  |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sat Aug 16, 2008 7:29 am Post subject: |
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cookiemonster
thank you for your kind comments. Many times I feel that my recipes are created more for folks like you who are so far away from Singapore..and to miss our local food here.
 _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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jfanpa lurker
Joined: 24 Jun 2008 Posts: 18 Location: PA, USA
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Posted: Sat Aug 16, 2008 10:51 am Post subject: |
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Hi Gina, can you share with me the ratio of water and flour to make gluten? Do you use bread flour? I have not found a gluten I like in the market yet and would like to try my hand on this. I take it this can be deep fried to make mien jing right?
Btw, I am in LOVE with this forum. So many wonderful recipes, tried and true and so many sifu here to help answer questions. This is like a great online cookbook, except you can ask questions. Thank you sooooo very much. |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sat Aug 16, 2008 11:42 am Post subject: |
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jfanpa wrote: | Hi Gina, can you share with me the ratio of water and flour to make gluten? Do you use bread flour? I have not found a gluten I like in the market yet and would like to try my hand on this. I take it this can be deep fried to make mien jing right?
Btw, I am in LOVE with this forum. So many wonderful recipes, tried and true and so many sifu here to help answer questions. This is like a great online cookbook, except you can ask questions. Thank you sooooo very much. |
the recipe is already posted. the ones that are available are packed with preservatives. Home made ones are natural. so it doesn't keep long.
http://www.kitchencapers.net/phpbb/viewtopic.php?t=7042 _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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cookiemonster lurker

Joined: 22 Dec 2005 Posts: 42 Location: Paris, France
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Posted: Sat Aug 16, 2008 11:57 pm Post subject: |
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Gina wrote: | cookiemonster
thank you for your kind comments. Many times I feel that my recipes are created more for folks like you who are so far away from Singapore..and to miss our local food here.
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You don't have to be modest, Gina!!
You can practically whip up any food I can think of or have an idea.
I think it's not only folks who are overseas like me but the satisfaction you gain when you can cook something for your loved ones with your heart. It is very encouraging when they say "It's really nice!!"
I'm one of the many who learn a lot from this forum and is beginning to develop a passion for cooking cos as long as I follow the instructions and advices given, nothing will go very "pai jiak" (bad to eat)
Willing to learn and to try yourself is the most important!!  |
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