Whilst being really happy that i was able to roast the pork, make the buns and had it for dinner too.
Today, i went back to my parents to share the roast pork buns, and the char siu... which was great timing as mum was roasting a chicken for dinner, and she popped the roast pork in also.... and at the end i was eager to hear what my chef daddy & chef uncle think about it.
To be honest, when i tasted what i make - i felt it was ok.... but its different when my father have been a chef for 40years... and he can just taste something and tell me whether its the main chef or some chef assistant cooked a dish when we go out to eat in a chinese restaurant. My uncle also is a chef soo his opinion is invaluable.
My mum & grandma keep commenting it smells really nice... and my dad and uncle was a tad uninterested when i said i roasted it. But when i put it on the table... and said again ' i made it..' Dad grabbed his fork.... 'what char siu?'.... a nervy moment when he was chewing it.....'hmm... really nice.... very tender!'
Then i ask uncle to taste it.... and he's like...' ooh even got the colouring... looks good in the eye..' another nervy moment.....'hmm, good.... what pork you use.... good good....' (more chewing)....' for a first time its really good.'
Then dad started to digging in for more.... 'its comparable to professional standards...' looked at me...'not everyone... even in chinese takeaway can make proper char siu.... well done.... but next time need to add more Chinese rose wine'.
Grandma just smelled the pork, but was scared it would be too tough... but with dad & uncle persuasion that the meat is very soft and tender.... she also got the whole experience in tasting my first batch of Char siu.
The comments make me really happy... think i was more happy than when i made the char siu buns.
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