May 172012

I’ve tried roasting pork loin a couple of times using the oven but the results were just alright. However, homemade char siu didn’t vow me that much until recently…

.. when i experimented char siu making using Happycall Pan.

Probably because i don’t quite know how to control the oven temperature or something perhaps? Hence, mediocre char siu tasting with the oven. My guess is, with Happycall, i am able to control the fire sooooo, tastier char siu for me? *shrugs* Oh, plus the fact that, i can have charred bits however much i like! ;)

Roast Char Siu using Happycall

serves 4

3-4 medium pork loins
1/3 – 1/2 bottle of Lee Kum Kee Char Siu Sauce
2 tbsp oyster/ hoisin sauce
3 cloves garlic, chopped


1. Combine the all the ingredients above, mix well and leave it covered in the fridge overnight.
2. Heat Happycall pan with high heat and palm off the meats into the pan. Turn down the heat to medium. Lock the pan.
3. After 10-15 minutes, depending on the amount of meat you are using, unlock the pan and turn the meats over.
4. Do not lock the pan now.
5. Again, flip the meat over after 5 minutes and using medium high heat, it’s time for charred bits. ;)
6. Now, don’t move away but keep your eyes on the meat. Once the desired stage achieved, switched off the fire and let it to cook in the pan for 5 minutes before slicing away.

For the rice, the recipe can be found right here.



I know i know.. Lee Kum Kee Char Siu Sauce?!?!


Oh well, i can and i will take shortcuts if i want to. :P

To be honest I’ve tried to make char siu sauce from scratch a few times before, but somehow… it just didn’t taste as good as Lee Kum Kee Char Siu Sauce. In fact, I’ve tried a couple of recipes and not just one. Unfortunately, the satisfaction was just not there. What more, the color.. it was never how i fancied it. But with this handy sauce + some oyster + garlic, i is can has homemade char siu that tastes as good as the ones sold outside or even better!


Why not? ;)

Char Siu Rice, anyone?



Submitting this to Muhibbah Monday, hosted by Sharon of Test with Skewer.

  34 Responses to “Super Easy Roast Char Siu using Happycall”

  1. Yes yes!!!! Can I have 2 plates for me and my boy!!!!!!!! Gosh! I must show my mum this! She kept asking me to make char siu for her now with your recipe she can make her own :p *wink*

  2. i very the hungry now thinking about char siu after looking at the photo above…..

  3. I’ve not made char siu/siu yok at home yet. Trying not to!

  4. going to try this on my happycall soon! ;) thanks for the recipe.

  5. Ellena : ahahahhaa! your mom super ON! She knows how to surf internet??

    keropokman : Heheheheeeeeeee! thank you!

    pickyin : hahaaa.. u ought to! so easy but satisfying..

    celest : YAY! and the pleasure is all mine. luck luck!

  6. Looks OK, but this is how to achieve the best, most succulent and delicious Char Siu, here so easy and authentic too!

  7. what is a Happycall pan ? Do
    you have the recipe for ” chow mai peang ” ( chinese style ) ?

  8. Ancella : check this out! All you need to know about Happycall :

    Hmm, what’s chow mai peang?

  9. Thank you for the recipe!

    I just tried this in my Happy Call but mine’s too salty.

    I altered the recipe abit:
    Added a some garlic powder, 1 tspn dark soya sauce (for the colour), 2 tspns honey and reduced the oyster sauce to 1 tbspn.

    However, I marinated it for a good 26 hours, and I poked many holes in my meat.
    Resulting in a (too) well marinated char siu and hence the saltiness I guess?

    I will try again next time, reducing on the salt department (esp. the dark soya sauce) if I want to marinate that many hours!

    Thank you for starting me on this. :)

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