I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet – Jo’s Bakery. Prep time includes 30mins chilling time for the dough. NOTE – this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter.
The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.
A spicy beef mixture baked on top of crusty french bread – like an open faced meatloaf sandwich. from khmerkromrecipes.com for ZWT9
I “bribed” one of my students to watch his Cambodian grandma make these and write everything down. These are just like what she made! If you don’t like ginger, don’t make these. Prep time doesn’t include marinating.
Make and share this Baked Sole Cornwall recipe from Food.com.
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