The Ultimate Vegan Char Siu Recipe 最美味的素叉燒食譜

[@JADE1300]

Hello from the U.S., thank you for sharing this Vegan Char Siu Recipe

[@ricebowltales]

@JADE1300 Thank you so much for your appreciation! You're very welcome 🥰 Hope you'll give it a try and let us know how you get on. Sending our love and best wishes all the way to the US to you 💕

[@Mister_Listener]

Beautiful! I have made this a few times but i have never added yeast to it!

[@ricebowltales]

@Mister_Listener Thank you 🤩 It's really good, an absolute game changer! Please give it a go and let me know how you get on. Many thanks 🙌

[@yolandapeachesquimby4030]

Wow, doesn't appear to be too intimidating ...😋😋😋

[@ricebowltales]

@YOLANDA PEACHES QUIMBY, Thank you very much! It's not at all is it 😀It is actually really easy, and everyone will love it, totally worth the time and effort 😋💚🥰

[@koreanature]

My best friend, I liked the video very much, thanks you for sharing, stay safe, stay blessed

[@ricebowltales]

@koreanature Than you very much! You're most welcome 🙌 You too 🙏

[@D4rkKyur3m]

im so glad ive found ur channel through facebook... one of the cuisines i regretted not trying enough before turning vegetarian was homemade Chinese cooking... ill definitely be trying out this!

[@ricebowltales]

@Grelzar, That's amazing!! Thank you very much 🙌 So glad that you have found us and share our passion in homemade Chinese cooking. Please let us know how you get on, and if you have any questions in regards to any recipes at all, please don't hesitate to ask. Many thanks again 🤩☘

[@Butterfliesandzebras]

Thanks so much for also showing the seitan process, very well done! I Am lucky to live 5 minutes from an asian supermarket... so I can get all this stuff!

[@ricebowltales]

@Butterfliesandzebras Thank you very much for appreciating the video. It means a lot to us. And how wonderful you could get oriental groceries and supplies so easily near where you live. Let me know how you get on with the cooking and if you have any problems with the recipes please get in touch 💚😍

[@quaidrowan]

I want to try every single recipe I've seen on this channel. Simply amazing.

[@ricebowltales]

@quaidrowan That's brilliant! So kind of you to let us know that you like our recipes, and enjoyed watching the videos. Your message means the world to us 💖 Thank you so much 🙏

[@uzomarose]

Bravo! wow

[@ricebowltales]

Thank you so much 🙏

[@lawangus]

masterpiece!

[@ricebowltales]

@lawangus You're so kind! Thank you very much 😍💛

[@danielmalan8310]

Love your Videos, music and and your presentation - will be trying this today!

[@ricebowltales]

Thank you so much! You're very kind! That's fantastic, please let us know how you get on 🤩🙌

[@vanshutravelspattaya]

Very good you put all in English in description allot helps

[@ricebowltales]

@vanshutravelspattaya So glad that you find it helpful. Thank you very much for letting me know, much appreciated 🙌💫

[@shiretsu]

This is way better than the versions I’ve tried to make in the past I can tell just by watching. Just amazing. Wish me luck I’m going to go for it!

[@ricebowltales]

That's amazing! I'm so glad that you're going to go for it! Yay!! Have fun, please let us know how you get on and if you have any questions. Many thanks 😍🤩

[@s4eedm]

Looks amazing, such good presentation.

[@ricebowltales]

@David Kendal, Thank you so much! Your message is really encouraging, truly appreciated 🤩🙌

[@郑一藩]

谢谢！

[@ricebowltales]

@user-tf5bn2ym6s Thank you so much for your support, truly appreciated 🤩🙌

[@danaseymour9213]

Such a beautiful presentation. Thank you for sharing your recipe and technique!

[@ricebowltales]

@Dana Seymour, You're very welcome! Thank you so much for letting us know you liked the video and recipe, and leaving us such supportive message 💚💖

[@sarinaireneng]

谢谢你，借用分享

[@ricebowltales]

@sarinaireneng 請不用客氯！很高興妳合用 🥰💛

[@annepahler8726]

Wow, very impressive. Thank you.

[@ricebowltales]

@Anne Pähler, Thank you very much! So glad that you like the recipe and the video. Your support and encouragement mean a great deal to us 🥰🙏

[@discoal100]

Thanks for this recipe. It looks amazing!

[@ricebowltales]

@discoal100 You're very welcome! Thank you so much for letting me know you like this recipe 😍🥰

[@小宝韦-b4f]

谢谢分享

[@ricebowltales]

@user-sf2tk3oy8e 不用客氣！很高興你喜歡這食譜 🙌🤩

[@EmpressiveMìch]

Incredible

[@ricebowltales]

That's so kind 😍 Thank you very much 💖

[@mzphitslave]

This looks real yum - my favourite seitan dish

[@ricebowltales]

@mohini cox, Thank you so much! It's definitely one of our favourite ones too 😋 I hope you'll give this recipe a go, and let us know how you get on 🥰💚

[@費歸]

請問沒有純素北京烤鴨醬能用什広代替？謝謝妳！

[@seoultosoulplantbasedkorean]

Do you have a recipe for seitan ribs? This looks so good!

[@ricebowltales]

@Y May, Not yet, we may make a video of it in the future. Thank you so much for your message and your suggestion 👍🙌😍

[@小宝韦-b4f]

请问，面筋粉大概多少克，1又1/4杯，不知道重量啊

[@bigislandcat3600]

Quick question. Do you think I could sub Maple syrup for the Golden Syrup? Growing up I was never a fan of Golden Syrup. Plus it is difficult to find in my small town, and half the time Amazon won't deliver to my state. (Call it the price of living in paradise Hawai'i.)

[@ricebowltales]

@bigislandcat3600 Yes you can. But I personally prefer adding golden syrup into the Char Siu marinade because it's thicker and sweeter than maple syrup or agave, and due to its high viscosity, it holds the marinade better during and after cooking, so it offers a better taste and texture as a result. Hope this helps. Hope you have lots of fun making it 😋🙌

[@markrhodes6268]

could you sub tapioca or corn starch for wheat starch? Can't find in local asian market, and ordering a pound for 1/4 cup seems excessive.

[@ricebowltales]

@markrhodes6268 Thank you very much for your question. All Chinese supermarket should have the wheat starch, as it's one of the major ingredients in making Chinese Dim Sum. If you take a screen shot of the package from the video and show it to the staff there, they should be able to help you find it. The wheat starch is what we use for making Ha Gau in dim sum, it helps to create a softer, denser and chewier texture than tapioca or corn starch, so for this recipe and to get the specific result that we after for char siu, I wouldn't recommend substitute it with something else. Hope this helps and hope you find the wheat starch 🤞✌

[@perforations6234]

is this really served cold from the fridge?

[@ricebowltales]

@perforations6234 Usually you serve some of the char siu a few hours after finished cooking, and the rest store in the fridge, for using in fried rice, fried noodles; or re-heat some of the slices by pan-searing before adding on top of noodle soup; or to use in dim sum such as char siu bao, char siu rice flour rolls etc. And you can certainly eat the char siu cold, as the texture is soft and tender. Hope this helps 🙂🙌

[@ilovetofu2016]

what is the texture of the mock meat?

[@ricebowltales]

It's soft, meaty, juicy, chewy, yet tender 😋🤩

[@jessicali9130]

👍👍👍👍👍👍🤤🤤🤤🤤😘😘😘😘😘

[@ricebowltales]

jessicali9130 You're so sweet 🥰😍 Thank you very much 🧡💛💚

[@tuss1252]

Approximately how much does this recipe cost to make, in US dollars, for example, please? Thank you.

[@ricebowltales]

@tuss12 I'm really sorry I don't live in the USA, I don't have the correct figures or knowledge of how everything costs over there. Apologies for that.

[@tuss1252]

@@ricebowltales, I understand. How much does the recipe cost to make in your country's currency, then please? I can likely reasonably convert that amount to dollars. 😊

[@ricebowltales]

@@tuss1252 To be honest, I can't work it out myself. The whole ingredient list is here, may be you can see for it yourself? But I would say it's not too expensive, as they are mostly store cupboard essentials. Here it is: * Wet ingredients: ½ tsp dried active yeast (the type that needs to be activated by warm water) 230 ml 30- 33°C warm water (160ml cold water + 70ml hot water) 2 tbsp oil * Dry ingredients: 1¼ cup vital wheat gluten flour (You can order online) ¼ cup wheat starch (you can get from most Chinese supermarkets) ½ tsp salt ½ tsp ground white pepper ½ tsp ground sand ginger ½ tsp natural mushroom seasoning * For the stock: 2000 ml water 4 slices of ginger 2 star anise 2 tbsp Shaohsing wine ( or any cooking wine) * For the marinade sauce: 2 tbsp vegan peking duck sauce (we used Lee Kum Kee brand) 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tbsp vegan oyster sauce 1 tbsp golden syrup 1 tbsp sesame oil ½ tsp five spice powder 1 tbsp Shaohsing wine ( or any cooking wine) 1 pea size (or less if you don’t like it too red) vegan concentrated red food colour * For the Char Siu glaze: 2 tbsp vegan peking duck sauce (we used Lee Kum Kee brand) * Homemade sweet soy sauce (for drizzling over the rice, vegetables and the cooked Char Siu) : 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp wine 2 tbsp water 2 tbsp sugar 1 tbsp sesame oil

[@tuss1252]

@@ricebowltales, thank you very much! Take care. 😊

[@ricebowltales]

@@tuss1252 Not at all! You too 🙌

[@sarinaireneng]

🎉🎉🎉🎉🎉🎉

[@ricebowltales]

@sarinaireneng 🥰😍💛

[@khawarUAIj]

Wheat gluten is expensive. Haiyaaaa

[@ricebowltales]

Hahah what isn't nowadays 😜😵‍💫

[@Mister_Listener]

I agree! But it is much easier than doing it yourself by making a dough from flour then washing it under running water until all the white stuff separates and leaves behind the wheat gluten. That takes forever and it is difficult to perfect the texture. The actual wheat glutein flour is mistakeproof!