UNIQUE Street Food in Malaysia - SUPER CRISPY PORK BELLY + CHINESE CHAR SIU BBQ PORK IN KUALA LUMPUR
Unique street food in Malaysia. Today was a very special day! We had the pleasure of getting to watch the cooking and preparation of the super crispy pork belly and Chinese char siu BBQ pork at Wong Mei Kee, a unique restaurant in Kuala Lumpur that has some of the best street food in Kuala Lumpur.
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Wong Sifu, the master chef at Wong Mei Kee, has been running his shop for almost 40 years now, and over the years has perfected the craft of cooking super crispy pork belly (siu yuk) and Chinese char siu BBQ pork. Located in Kuala Lumpur, he’s known to locals and tourists alike for having the best crispy pork belly and Chinese char siu BBQ pork in the city. This definitely needs to be on your list of street foods to eat in Kuala Lumpur!
We were super lucky to be invited into Wong Sifu’s restaurant to watch the preparation and cooking of his super crispy pork belly siu yuk and Chinese char siu BBQ pork. His unique method of cooking in huge drums at the back of the shop was incredible to watch.
The unique street food in Malaysia never ceases to amaze us! After hours of preparation and cooking, Wong Sifu produces the best, most super crispy pork belly siu yuk and Chinese char siu BBQ pork in Kuala Lumpur. Melt in your mouth fat, tender meat, and crispy pork skin, coupled with the gooey and sticky BBQ pork, we were in heaven!
We hope you enjoy checking out the unique street food in Malaysia with us. This super crispy pork belly siu yuk and Chinese char siu BBQ pork really made our day!
Places we visited:
Name: 王美記 Wong Mei Kee
Address: 30, Jalan Nyonya, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
what3words location: ///taxi.tonight.slid
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Char Siu Pork (Chinese BBQ Pork)
For all those times you've gazed longingly at the sticky red pork hanging from hooks in the window of Chinese Barbecue Meat Shops… MAKE IT AT HOME! It's so easy - you'll be amazed ho simple the Char Siu Sauce marinade is.
Authentic Note: Traditional Char Siu is stained red using fermented bean curds (which is red) which is a speciality ingredient found in some Asian grocery stores - you need to hunt into the dark corners to locate it. I have no other use for that ingredient so I started making it using red food colouring instead and it came out the same, so I stuck with it. The small amount of bean curd used doesn't affect the flavour, it's for the red colour.
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???? Crispy Pork Belly: The ULTIMATE guide to Cantonese Siu Yuk (燒肉)
Watch as my dad makes the wildly popular Cantonese BBQ classic, Chinese Crispy Pork Belly, or Siu Yuk. He’ll show step by step how to get the crispiest skin and most succulent meat right at home!
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⏲ CHAPTERS ⏲
00:00 - Parboil pork belly
01:52 - Clean skin
02:28 - Poke holes in skin
03:32 - Score meat side
05:04 - Season meat side
06:21 - Salt skin
08:08 - Add vinegar to skin
09:15 - On siu yuk (pork belly)
10:17 - Cook pork belly in oven
11:54 - Cooking summary
12:32 - Take out & cut meat
#porkbelly #porkbellyrecipe #porkrecipes #porkrecipe #chinesechef #cookingathome #chinesecooking
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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Crispy Roast Pork Belly Recipe
Do you need dinner inspiration? We've got you covered with our recipe for Crispy Roast Pork Belly! Chef Keoni shows how to make this flavorful dish tender and perfectly golden. Visit Foodland.com/recipes for details!
Easy Chinese BBQ Pork made at Home - Pork Belly Char Siu
Make Chinese BBQ Pork at home using this simple and easy recipe.
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** CHAPTERS **
0:00 - Introduction
1:43 - Prepare marinade
4:27 - Marinate pork
6:04 - Cook pork
7:39 - Baste pork
9:24 - Plate pork
10:13 - thetaste
11:39 - Flo's thoughts
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How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week — The Experts
At Chiu Quon Bakery, the oldest Chinatown bakery in Chicago, expert bakers make hundreds of varieties of bites from Hong Kong, including sesame balls, mooncakes, and their most popular item: char siu buns.
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Credits:
Producer: Carla Francescutti
Directors: Murilo Ferreira, Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
0:00 - What Is Chiu Quon
0:33 - Char Siu Dough
2:50 - Char Siu Process
5:12 - Dying Tradition
5:46 - Cook Filling
7:33 - Filling Buns By Hand
9:40 - Mooncake Dough
11:02 - Assembling Mooncakes
12:38 - Legacy
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