600g Shoulder meat (pork)
140g caster sugar
1 tbsp soy sauce
2 tbsps fish sauce
2 tbsps fen chew (from Hai-O shops)
1/2 tsp MSG
1/2 tsp cinnaman powder
1/2 tsp licorine powder or kan chah fun
1/4 tsp meat ferderizer or 3V instant meat ferderizer from papaya enzymes
2 tbsps cooking oil
1/4 tsp ngar siew or Glauber's salt (From chinese medicine shop) 我没放。
1 tbsp water
Dash of red colouring可以改为紅麴 。
1.Rinse meat, pat dry, Grind meat and add in marinade. blend well until it hasachieved a sticky
texture. keep it marinated for one hour or more.
2.Grease a tray sized 15" x 15" with oil. Spread meat of no (1) on top.
3.Cut no (2) into squares. grill over charcoal ambers till cooked (can be grilled in an oven or
panfriend in wok)
1. Ngar siew can be bought from Chinese medicine shops. you can omit using this but it helps to
prevent files from surrounding the meat during the sunning process. Pound and sieve ngar siew
before use or dissoive it in hot water.
2. Chinese wine know as fen chiew is used in the making of Grilled meat squares.
Recipe from Traditional koh kuih, lap mei and cookies.