Babi Panggang Merah ( CHA SIO ).
Bahan-Bahan :
1 kg daging babi
5 siung bawang putih
1 sdm angkak
1 sdt bumbu ngo hiong bubuk
1 sdm garam
1/2 sdt pala bubuk
3 sdm gula pasir
4 sdm madu
1 sdm minyak wijen
3 sdm ang ciu/arak obat
Cara Membuat :
1. Haluskan bawang putih
2. Tambahkan angkak, haluskan lembut sampai rata
3. Campur ulekan bawang putih dan angkak bersama dengan bumbu-bumbu yang lain dalam wadah.
4. Masukkan daging, lumuri daging dengan bumbu sampai merata.
5. Tutup dengan plastic wrapping, simpan di lemari es semalaman.
6. Keesokan hari saat mau manggang, panaskan oven 220 derajat Celcius. Loyang pertama tambahkan air, sisihkan.
Siapkan loyang kedua yang sudah dialasi dengan aluminium foil.
7. Susun daging dengan rata diatas loyang yang sudah dialasi dengan aluminium foil
Tutup permukaan loyang dengan aluminium foil.
Masukkan loyang ke-2 kedalam loyang pertama yang berisi air
Masukkan dalam oven dan panggang. Dari beberapa resep yang aku baca, semua menganjurkan setiap 10 menit olesi daging dengan sisa bumbu.
8. Aku siapkan loyang lain dan tentu tetap dialasi dengan aluminium foil. Setelah 1 1/2 jam. Kemudian pindahin daging dari loyang di pemanggangan pertama ke loyang yang baru.
Ini kumpulan lemak dan bumbu dari hasil panggangan yang aku buang, karena tidak baik untuk kesehatan tubuh.
Setelah dipindahin ke loyang baru, panggang lagi tanpa ditutup atasnya selama 5 menit pertama, keluarin, olesin lagi dengan bumbu, panggang lagi. Bolak balik selama 15 menit kemudian keluarkan.
9. Olesi permukaan daging yang sudah matang dengan madu secara merata, potong-potong, sajikan dengan saus sambal.
sumber : http://joriskitchenrecipebook.blogspot.com/2012/09/babi-panggang-merah-aka-pork-carsiew-bbq.html
Ingredients:
1 kg of pork
5 cloves of garlic
1 tbsp Angkak
1 tsp seasoning powder ngo hiong
1 tablespoon salt
1/2 teaspoon nutmeg
3 tbsp sugar
4 tablespoons honey
1 tbsp sesame oil
3 tbsp ang ciu / tincture
How to Make:
1. Garlic puree
2. Add red yeast rice, creamy puree until smooth
3. Mix the garlic and red yeast rice pestle and mortar along with the other spices in the container.
4. Put the meat, coat the meat with the spices until evenly distributed.
5. Cover with plastic wrapping, store in the refrigerator overnight.
6. The next day when going to baking, preheat oven 220 degrees Celsius. Then 2 baking pan. The first pan add water, set aside.
Prepare a second baking sheet that has been covered with aluminum foil.
7. Arrange meat evenly on a baking sheet that has been covered with aluminum foil
Close the pan with aluminum foil surface.
Insert second pan into the first pan containing water
Enter it in the oven and bake. Of some of the recipes that I read, all advocating meat basting every 10 minutes with remaining seasoning.
8. I prepare another pan and of course still covered with aluminum foil. After 1 1/2 hours. Then moved it in the meat from the pan in the roasting pan into a new first.
This collection of fat and flavor from the grill that I waste, because it is not good for your health.
After being transferred to a new pan, bake again, uncovered it for the first 5 minutes, remove, rub again with herbs, baked again. Back and forth for 15 minutes then remove.
9. Brush the surface of the meat that has been cooked with honey evenly, cut into pieces and serve with chili sauce.
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