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.
Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website.
Very easy to make, but prepare everything before cooking as it takes about 10 – 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.
Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.
Make and share this BBQ Cantonese Pork Tenderloin recipe from Food.com.
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