Musings
By SeeFoon Chan-Koppen
Help the small Businesses
Uncle Long
SeeFoon treats herself to charred and sticky sweet perfection.
Char Siew literally means “fork roasted” (siu being burn/roast and cha being fork), named after the traditional cooking method for the dish where long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.
Cantonese in origin, the pork meat is marinated and then roasted in the oven to a charred and sticky sweet perfection.
It’s ubiquitous in Hong Kong and Guangzhou, where Cantonese cuisine predominates and here in Ipoh, where our cuisine is more eclectic, it’s quite rare to find a restaurant dedicated to roast meats.
Uncle Long is one of them.
Continue reading at Ipoh Food Diva.
For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my
