Ingredients
- 5 Tbsp. chicken stock or possibly broth skimmed of fat,
- Â Â homemade or possibly low-sodium canned
- 1 Tbsp. oyster sauce
- 2Â 1/2 tsp sugar
- 2Â 1/4 tsp tapioca starch
- 2 tsp ketchup
- 1Â 1/2 tsp dark soy sauce
- 1 pch freshly-grnd white pepper
- 1 Tbsp. peanut oil
- 1 sm onion cut 1/4" pcs
- 3/4 c. barbecued pork in 1/2" cubes (see below)
- 1Â 1/2 tsp Chinese rice wine or possibly gin
- 1 tsp toasted sesame oil
- 2Â 1/4 c. bleached all-purpose flour see * Note 1
- 1/2 c. sugar
- 3Â 1/4 tsp baking pwdr
- 6 Tbsp. lowfat milk
- 2 Tbsp. melted lard or possibly peanut oil
- 2Â 1/2 lb lean boneless pork loin
- 1/4 c. honey
- 3/4 x wet (or possibly red) preserved bean curd cake 3/4 oz
- 2 Tbsp. Mei Kuei Lu Chiew or possibly gin see * Note 2
- 4Â 1/2 tsp dark soy sauce
- 4Â 1/2 tsp soy sauce
- 4Â 1/2 tsp oyster sauce
- 4Â 1/2 tsp hoisin sauce
- 1/2 tsp Chinese five spice pwdr
- 1/4 tsp salt
- 1 pch freshly grnd white pepper
Description
* Note 1: Use Bleached Flour For The Dough To Achieve The Proper Color And Texture. * Note 2: Mei Kuei Lu Chiew Is A Liqueur Made From Fermented Rose Petals Mixed Into A Sorghum…
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