On Sun, 29 Jan 2012 08:51:42 -0600, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sun, 29 Jan 2012 06:57:25 GMT, "I'm back on the laptop"
> > > wrote:
> >
> > > (Char Siu) Pork spare ribs, on sauteed garlic butter potatos, and
> > > lightly steamed carrot sticks and other veges.
> > >
> > > http://tinypic.com/m/farb6a/3
> >
> > Chinese style char su? Would you please post the marinade recipe?
>
> Could be. I make one like it with a jarred thick pre-made sauce but
> this may be a simpler treatment that often goes under the same name but
> isn't classic 'Char Su'.
>
> Proportions approximate and adjust for your own tastes:
>
> 3 parts jufran hot bannana sauce
> 1 part quality soy sauce (Datu Puti suggested, never kikkoman)

-vvv-
> 1/2 part calamansi juice (may substitute lime at need)

Thanks, because I wouldn't know where to find it here and I do go to
Asian markets.

A neighbor who was from Macao used to make char su - I know she
started off with American style ketchup (but I'm not sure what else
she did) and it tasted just like what we'd get in a restaurant. I
wanted to ask her for the recipe, but they were older and her husband
had a stroke shortly after so there were other priorities.
>
> Optional additions:
> - A few cloves well crushed garlic or turn to paste in a blender with
> above
> - 1/2 part raw sugar (not needed IMHO but traditional is sweeter)
> - 1 star anise, crushed to powder (this makes it very char sui tasting
> and was the missing element)
> - Splash of vinegar, cane sugar type from Datu Puti works well
>
> Western tastes may prefer to start with 1/4 part calamansi then taste
> test on the way up to preferred level.
>
> Marinade time depends on how 'soft' the meat is. Bone in pork ribs,
> about 2 hours suits me. Beef round steak, 3-4 hours makes it tender
> (do not overcook!) and 5-6 can turn it to a flavorful but 'mushy
> texture'.
>
> Getting calamansi in the USA can be a trial in many areas other then
> powdered which doesnt have the same effect.

Thanks for the warning.

> Lime juice will add the
> flavor close enough but you'll need the splash of vinegar as it doesnt
> have the same softening effect level as true calamansi.

Okay.

> Peter though,
> probably finds calamansi easier to locate than limes (grin). He may
> know them as 'asian lime'. The flavor is a very citrusy sort that is
> similar to lemon/lime.

I guess it's another one of those things like Kaffir that hasn't found
a following yet. I wonder how it would work in a Margarita?
>
> In this recipe, using pure lime for calamansi works but if you make
> some other asian recipe that calls for it with a lighter flavor base, a
> closer match would be 2/3 lime 1/2 lemon. (Peter, check me there? Too
> much lemon maybe?). An example where you'd have to have the lemon in
> there is a Filipeno dish of deep fried very lightly battered (just
> enough for a little sauce to stick) whole baby crabs ranging from
> quarter to 50cent piece in size. These are served in a center pile
> with a dish of 'mother vinegar' and calamansi juice (or squeeze your
> own) which you add to the vinegar 'to taste'. Dip and eat.


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