Monday, February 18, 2008

guest chef series #9: more decadence

This is something we usually only get at restaurants, namely or favorite Taiwanese beer hall called Indian (yes, it's a bizarre and politically incorrect theme), but my super mom made some for us. It's essentially deep fried cha-siu (which is cantonese style bbq pork).

hong shao rou
I think the trick is tapioca flour, but I'm not sure. The coating isn't really thick, more like it's lightly dusted with some sort of starch.