Jan 7
These sliced sticky and caramelized Char Siu (叉烧) are from mum’s morning trip to Chong Pang. Mum requested for the barbecued pork to have some fat which offered the best eating experience. The meat is sweet with a smokey charred fragrant and succulent in every bite.
Anyway, here is my Roasted Chicken Rice (烧鸡饭) from the same store. It featured a roasted or more precisely fried chicken wing, braised bean curd, a braised egg 🥚 and some sliced cucumbers 🥒 to go with the savoury chicken rice. Of course, I had the barbecued pork to go with the rice, just that it wasn’t shown in the picture.
