charsiu

If drink the broth by itself I still don't care for it, but when eaten with the eggy-flavored noodles, charsiu and menma, it's pretty good!

Comments for The Tasty Island 2010

Add the noodles to the broth, then the garnish, including charsiu (Chinese style), menma

Comments for The Tasty Island 2010

Somen Salad, featuring red and green Kamaboko (fish cake), charsiu pork, julienned omelet, cucumbers, and green onion on a bed of fresh green lettuce

The Tasty Island 2009

Or, instead of serving it that way, you can julienne the charsiu for your saimin as a garnish like many saimin shops do, this way …

The Tasty Island 2009

Best thing about making your own charsiu pork is how much you save.

The Tasty Island 2009

Compare the current price of $6.59 / pound of cooked and prepared charsiu at say in this instance, Don Quijote, to just $1.27 / pound of raw pork butt it costs for the cut I used to make this home-made charsiu.

The Tasty Island 2009

You can add charsiu into fried noodles, fried rice, chow funn noodles, (somen) salads and even manapua if you're so inclined to make that.

The Tasty Island 2009

Of course, if you prefer your charsiu well-done, you could put it back in the oven and roast it another half-hour or so.

The Tasty Island 2009

Speaking of charsiu, that in itself was rather flavorless.

The Tasty Island 2009

I'll review the Lum brand Charsiu Sauce next time around, after I run out of this Hawaiian Pride charsiu I just made, which should last only about a month based on how frequently I've been craving saimin lately.

The Tasty Island 2009