The Best Char Siu Recipe Secret? How To Start From Scratch At Home? (Eng Subs Available)

[@pakkwongchan1780]

我住在紐約，做過好幾種不同配方嘅叉燒，唔敢講最好食但都過得去。今次用咗你嘅配方做生醬同埋醃製配方，加入左芫荽頭同埋蔥白，用攪拌機打爛，隔渣之後醃咗七個鐘，燒完出嚟簡直冇得頂，可以講話比得上唐人街大旺（出名燒臘店）嘅出品。從來都係用蜜糖做皮水，今次用咗麥芽糖真係唔同，嗰啲焦甜味係蜜糖俾唔到嘅，只不過一向屋企都唔會有麥芽糖所以都用蜜糖代替。已經把你嘅視頻轉發多個朋友，多謝分享。

[@ssmermaidss1228]

好欣賞你所有步驟由零開始，廚房整潔👍👍，次次睇完心想搞咁大壇不只是醃肉，而是big project 但追隨尊重食物及重要求，吸了口氣又出發，多謝你無私的分享。

[@CookKingRoom]

多謝你！我最喜歡你最類型的觀眾！

[@hochisamsonfung8642]

多謝大佬無私分享，家人食完讚不絕口

[@CookKingRoom]

多謝

[@selinayeung331]

Arthur 好多謝你嘅叉燒食譜 的確係神級 可以同某米之蓮酒樓的地拖頭叉燒媲美 你教得好詳細 雖是兩年前的影片 一樣咁精彩 初一醃 初二食 我家人讚口不絕 祝你和家人新年快樂 身體健康 出多啲影片教我哋煮好餸🙏🏻👍🏻👏🏻🎶

[@CookKingRoom]

非常感謝！記得訂閱同埋撳埋旁邊個鐘仔呀！

[@1441s]

我現在醃的醬汁 同你這個差不多， 但是每次要醃覺得好麻煩。 想請教下， 可以放落罐保存做其他燒烤的， 是生醬還是叉燒醬？

[@hamishliu9671]

真的是不錯的，我做了5次，用了市面的叉燒醬做對比，還是您這個食譜最好吃！

[@gracelai7322]

雖然整生醬好多功夫，但舊叉燒真係好好食。另外，即使買唔到第一刀，用西班牙豬梅頭，效果已超級好。我自己整過好多次叉燒，今次最成功。謝謝分享。

[@miahwong0730]

多謝你既recipe. 完全好食過出面買。前日整左慢煮玫瑰豉油雞 都超級好食！

[@fkcjnk]

👍👍👍👍👍the best char siu i eversee in utube,

[@CookKingRoom]

thanks!

[@johnlee9688]

I tried the oven set at 235 degrees for 20 minutes for the pork. The higher temperature would seal in the juice and the BBQ pork is juicier. What do you think?

[@pamelaluk833]

Thank you for the recipe! I've been trying to recreate HK Char Siu, as we live overseas, and following your recipe was my most successful attempt. It was very clear and easy to follow, and my family loves it!

[@CookKingRoom]

thanks ! happy new year!

[@fishlo1303]

非常掂👍 你講得啱，variables 多，一定要跟自己口味微調。

[@scottalvarez3389]

Can I get this recipe in English? I believe I have identified all the ingredients. Missed the rose wine qty. And confused on the 2 different bags of marinade? Thanks for any assistance.

[@claralau2675]

昨晚整咗，超級好味😋，謝謝你的receipe 🙏🏻🙏🏻🙏🏻講解非常清晰👍🏻👍🏻👍🏻

[@hrve12958]

似出面?

[@carmenkam6218]

你講到好吸引，一於搵日試下！之前已經跟你做過兩個义燒食譜，屋企人好讚，對於呢個食譜更加充滿期待！

[@CookKingRoom]

今次呢個最好食

[@homic20032003]

請問可否介紹吓你用緊嘅焗爐？及詳細嘅使用方法？🙏🏼

[@fuliangxu8763]

之前慢煮的版本試過很多次了，才發現有這個版本，請問這個不需要香菜和雞蛋了嗎？感覺之前香菜味在裡面的效果很好有一種特殊的味道。

[@paulkam277]

d 蒜蓉同埋乾蔥蓉使唔使放埋落生醬到？旁白冇話要放但我見到好似放咗。。。

[@peggylee4768]

整左啦！真係好似街買的叉燒，好好味！多謝分享。

[@miubenny8018]

請問醃完义燒果啲醬可唔可以番用？如可以，用到幾時先要掉？🙏

[@CookKingRoom]

我通常醃多次就算

[@sharonfung77]

Thank you so much for the video. It looks so delicious!! Can I make it with Sous Vide?

[@wingchi7929]

試做了, 真的好吃, 舊世界的味道, 多謝分享

[@serenechan4979]

好靓既叉烧！一定会试吓做！

[@CookKingRoom]

多謝🙇‍♂️

[@sannie3180]

Many thanks for your sharing and teaching. Belated Happy Chinese New Year!

[@lizl9211]

简单的黄豆酱+叉烧酱+老抽生抽腌，整出黎同外面烧腊铺都相似

[@MsAlice623]

一定要焗?

[@lizl9211]

Laura S. 气炸锅、炭炉都得，再无就煎pan囖

[@kingking888]

片尾有看到，謝謝分享

[@drjohnip]

What actually is 生醬? Tried searching for Raw Sauce but could not find a definitive answer. Is it peanut sauce or a type of soy sauce?

[@joelwan1216]

it’s at the end of the video starting around 9:50

[@meeyeeleung162]

I don’t understand too🤔 Their ingredient does not look like the same!

[@潼-j9p]

真係真係好好好食，依家我只做e個版本。 多謝分享😊

[@AngPhour]

do you put 5 spice in the marinate mixture?

[@CookKingRoom]

yes

[@KenChung230]

請問，生醬系咩黎? 裡面有咩材料?

[@christinetat2837]

恭喜你！你唔使切啦！剛剛整咗、真係好好味！😋😋😋😋

[@evakwan2965]

Thanks for sharing this excellent recipe. Please tell me what to cook with the left over 生醬 or your other recipe that will use the sauce. Thanks.🙏

[@CookKingRoom]

醃排骨好呀！

[@evakwan2965]

@@CookKingRoom 焗排骨同炆排骨都得？？

[@CookKingRoom]

@@evakwan2965 中式生醬焗排骨, 蒸排骨都得

[@alanlim9413]

生酱 recipe please

[@Cat-oh2nn]

This looks amazing! Can I use honey instead of maltose? Is it a big difference? Thank you 💓🤤

[@nickychu8553]

勁。明天馬上試。thank you

[@CookKingRoom]

加油！

[@kk1323chan]

你而家越做越好呀 真係好 我鍾意睇你頻道 但係你用嘅食材係好高級

[@CookKingRoom]

都有平嘢架😂

[@lucaslin9969]

值得试试👍

[@amylee1534]

好美味，睇見都想食。

[@mauhotai4666]

整左3次。都好成功。真係好味過出邊啲叉燒。thx

[@陳燕秋-t3s]

請問你用邊款焗爐？

[@takamurahitoshi]

我想問下個食譜有沒網址提供，小弟在日本，覺得可能跟住原來個食譜來做比較合適。

[@jasminechin3031]

我用五花肉,九烤出来的义烧很硬,什么原因

[@888roywlchan]

とても良い😍

[@好味泰國]

您拍片有進步好靚、煮嘢越來越專業。

[@CookKingRoom]

多謝。。！拍片應該就是這樣😂😂😂

[@misslisako]

好正! 👍😋一定要做黎試吓! 多謝分享!!🙏☺️

[@CookKingRoom]

多謝🙇‍♂️🙇‍♂️🙇‍♂️

[@puppycat4142]

會否再做一次這個食譜? 你近4年都冇整過叉燒, 又可以整進階版, 或者簡化版, 刷多幾次流量, 55萬view 乘3, 都幾和味

[@topcet77]

真系好靓噶叉烧喎！😋😋😋

[@CookKingRoom]

無呃你，今次係最好食嘅版本

[@douglaskan]

超正，多謝分享，感恩🙏🏻

[@charoliveryung8393]

請問焗爐應該用上下火抑或對流風？若果件叉燒較大件，要用高温啲抑或要焗耐啲？

[@JPan0530]

多谢分享！

[@CookKingRoom]

多謝

[@mskwan4253]

Arthur, 試了，义燒醬嘛嘛。你可否不用雞粉蠔油，用其它醬代替 ?⋯ 我試過只用生醬 燒至最後掃蜜糖反而更似义燒味，非常好食... In other words, 你的生醬比义燒醬更好味

[@angel030ify]

好正啊😍

[@kpchau8200]

有意思👍🏻

[@CookKingRoom]

多謝😊

[@kpchau8200]

我以前係好唔喜歡你、好怕見到你切野同擺碟。慢慢地開始改觀，好似越做越好😃 有好多可以學習的地方👍🏻

[@angel030ify]

真是提起心肝跟你呢个recipe整左！超正！😄😂👍🏻好好吃啊！如果d肉我起得靓d，大细均匀d就完美了！好过出边买的质量无保证啊！好好吃！🙏👍🏻👏🏻

[@jasonzheng8356]

看了流口水🤤

[@mtf630]

請問 1:23 個醃料 有蠔油 海鮮 芝麻 加 生醬。 但係生醬又係蠔油 海鮮 芝麻 係要重複落兩次嗎 怕錯分量 Thanks

[@CookKingRoom]

岩

[@noahso4927]

什麼叫做生醬

[@toparts]

好嘢😋👍👏👏

[@equinoxs811]

謝謝分享。非常欣賞你勁乾淨嘅廚房。可以睇到除左拍片整嘢食,背後嘅準備工作都好花心機。

[@CookKingRoom]

如果唔係要大家睇得舒服，好多野可以求其😂😂😂

[@wingchau6001]

今日試整 但我無洛水飴 請問水飴是什麼 不知加拿大可賣得到.

[@CookKingRoom]

即是糖水！

[@accheung5755]

arthur,你好，我用梅頭扒做，唔知點解2次，個人都好鹹，如果要調節鹹度，應該調節邊種調味料，感謝指教。

[@CookKingRoom]

試減時間

[@kingking888]

生醬係點整？唔該

[@ivyrudd3746]

您好，请问一下焗炉系用边个模式呢？

[@钟俊杰-c9n]

生酱同芝麻酱系用咩牌子？

[@Ysk3101]

好正喎😋😋

[@lampsonk]

個本叫咩野書呀？

[@queeniechow1935]

嘩正👍🏻😋，一定好食。好似每個細節都不能多不能少咁😅，不過我有興趣整😁，自家叉燒旦反🤤。不過一定要放幾日假整先得😂。謝謝分享

[@clementcho]

真係好好味喎 👍 如果你唔想整“生醬” 生醬嘅材料每樣重量乘0.114. （0.114x）加入叉燒將會約莫一樣.

[@laupat723]

今晚試咗喇。好掂真係好掂👍👍

[@CookKingRoom]

多謝！我無呃你架 lol

[@zurchero]

Tried the recipe twice. First i follow exactly the same but finds the texture was not tender enough. On the second try, i added a fresh pureed kiwi fruit when marinating (must be fresh so that the enzymes can break down protein molecules). It was amazing!!!! Do try it yourself!

[@leungjason1062]

thanks to share!

[@woodyssjFX]

請問呢個醬汁比例係1kg既梅頭份量？

[@wingchau6001]

今天終試咗, 我六個食譜中這個最捧. 但水飴是糖水是怎樣做的.

[@colabread2791]

，請問邊個搵到點整生醬，謝

[@tszlokla]

9:58開始

[@CookKingRoom]

thx!😂

[@markho8768]

平时出去吃饭的叉烧都比较柴，口感没这么好，烧的比较老，而且切的好厚。 但系见靓仔你整叉烧，我自己都想亲手做个叉烧比屋企人试下，焗出来色泽都好靓，望见流晒口水~

[@wingolden]

可以在深山也能有的素材可掣出美味义燒，正！

[@lizicheng3210]

成果非法，谢谢。另外问题就是300g糖让我放到怀疑人生，我只放了150

[@CookKingRoom]

多d糖係真的

[@holunho0710]

引頸以待，正 😍😍

[@fyn12345]

多谢你的分享。

[@CookKingRoom]

謝謝！

[@johnau8359]

之前試慢煮差燒個食譜兩次都失敗曬 今次再試下先

[@cmli7965]

請問生醬之後可以用黎做乜？

[@CookKingRoom]

呢個醬，醃豬特別好食。我試過整排骨唔錯的！

[@cmli7965]

@@CookKingRoom 即係跟你片尾做果款生醬夾醃豬嗎? 另外我整出黎有層油咁啱唔啱架, 因為臨尾將炸野既油撈埋

[@andrewjohn970]

May I know what is 'Raw Sauce'?

[@Carollo3073]

好勁呀！好吸引！👍🙏

[@kuanlai7617]

想咨询一下，乜嘢系生酱？唔该

[@CookKingRoom]

最後已經講左

[@fustyler]

what is the weight of meat? it needs to mention the sauce can marinate xx gram of pork

[@chimingip2360]

正 !! 😋

[@samsontang7565]

想問下唔用焗爐，用燒烤爐做唔做到同一個效果？因為想試下BBQ個陣整

[@CookKingRoom]

可以，不過注意火力

[@timentin9413]

好清楚，謝謝你

[@CookKingRoom]

thx!

[@tikyu2801]

🤤 夠火丫 火燒山頭 👍🏻

[@坤泰-n5o]

生酱???点用？跟叉烧酱嘎区别？？求学问

[@CookKingRoom]

混合使用

[@patricktangggable]

無得弹!!整體拍得非常好。

[@CookKingRoom]

多謝，大家記得唔好齋睇，要讚好留言支持，如果唔係我就好似同空氣分享一樣啦🤪

[@waynelingjulian]

Definitely keeping this recipe, I don't have to go to the chinese restaurant for the BBQ pork anymore.

[@chanmiss3728]

蠔油改柱侯醬，用拍碎生紅蔥頭會更香，因熟紅蔥頭烤焗時香味會揮發掉，但生紅蔥頭一路烤啲香味令肉更香。

[@CookKingRoom]

🙇‍♂️🙇‍♂️🙇‍♂️

[@JohnsonF]

試了, Thanks for the recipe 忘記北美的玫瑰露有鹽 有些過鹹 不過還好 我用 Philips 氣炸鍋做 焗到第三次終於無焗到變黑炭 這是我的火力跟時間 先用 130C / 25 minutes, 上水飴, 再用 160c /10 minutes 想要焦黑的話 先用 140C / 30 minutes... 不過我覺得肉有些硬...應該是我肉不好的問題 150C 就超黑.... 時間要短好多... (以上以 Philips 的 Air Fryer 作準)

[@jguser-d3g]

J F 請問你用什麼牌子玫瑰路，我已經買不到香港做的玫瑰路，現在的酒全是中國天津做的。也許我買了假貨，焗好之後出爐，臭味，waste 了我塊肉。

[@JohnsonF]

@@jguser-d3g 中華青甸 也是大陸製的

[@kgan4733]

香港都有做的😅

[@wait3271]

what is raw sauce ?

[@gigicheung2314]

請問生醬材料怎樣做

[@CookKingRoom]

睇曬條片就有

[@gigicheung2314]

@@CookKingRoom ok

[@derekng4815]

生醬仲有咩其他用途?

[@CookKingRoom]

其實整鴨整雞都用得

[@derekng4815]

@@CookKingRoom 下次可唔可以示范下用呢個醬整 d鴨次次見到都好大隻 唔係好識玩 haha thanks

[@addawong8162]

我想問吓义燒醬用嚟醃义燒6-12hrs.咁生醬係幾時用㗎？🙏

[@ernieu4866]

Due to the poor quality of pork available to me. My preference is to cook with the Sous-Vide method. What adjustments you recommend for this recipe?

[@CookKingRoom]

try the sauce and substitute

[@BB_ipad_0225]

睇完好想食啊⋯⋯🤤

[@MrChanhonamn]

呢個份量可以奄多少公斤嘅肉？

[@yymay303]

Looks really yummy!

[@CookKingRoom]

it is!