quote:Originally posted by g-man:
my char siu sauce recipe involves 3 main things
-fermented red bean curd
-shaoxing wine
-5 spice
my five spice
is predominantly crushed white peppercorn and sichaun peppercorn,
with hints of anise, cloves, black pepper
Variations then will be:
dark soy
honey
rice vinegar
or
a more cornstarch base which would be
simple syrup,
cornstarch
soy sauce
have used red bean curd in the past to get the color (vs. red food dye some recipes call for which I have generally just left out)
Like the home-made 5-spice approach. I have tended to omit because store bought versions can have too much concentration of anise and cloves
For my marinade, I have generally used rice wine vinegar, ketchup (yup, ketchup), hoisin sauce, light soy sauce, honey and cane (or brown) sugar with white and black pepper (occasionally five spice)