HARDEST CHINESE WORD RECIPES

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it. 
• Preheat the oven to 425° F or 218° C.
• Now, we’ll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water. 
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

Steps:

• Grease Kuih Bahulu tin well with Vegetable Oil (to taste).
• Preheat oven and Kuih Bahulu tin to 200 degrees C (400 degrees F).
• In your mixing bowl, whisk together Egg (4), Granulated Sugar (1 cup) and Salt (1/8 teaspoon) on high speed for about 8 minutes until light and fluffy.
• After 8 minutes, turn your mixer to medium speed and drizzle in Vanilla Extract (1/2 teaspoon).
• While the butter and sugar cream, in a separate bowl, mix together All-Purpose Flour (2/3 cup) and Baking Powder (1/4 teaspoon).
• Lastly, gradually add in flour mixture until everything is well combined.
• Transfer the mixture into a large piping bag as it will be easier to pipe into the tins.
• Pipe out the mixture into the preheated tins carefully until 90% of the way up. Bake it in the oven for 10 minutes.
• Carefully remove the cakes from the tin using a bamboo skewer. Re-grease and repeat until the batter is finished.
• Let it cool completely before transferring into an air-tight container. Serve and enjoy!