PANTRYFLEX

blend · curry paste

★ STARRED KITCHENPrep 10 min

Linenfield Char Siu Seasoning

Independent adaptation of a publicly published Lam Yuk Ming recipe. Not affiliated with, sponsored by, or endorsed by Lam Yuk Ming.

From a starred kitchen.

Ratio

Ratio by volume: Bean Sauce 22 ml, Hoisin 8 ml, Sesame Paste 4 ml, Mei Kuei Lu 35 ml
Bean Sauce 22 mlHoisin 8 mlSesame Paste 4 mlMei Kuei Lu 35 ml

Ingredients

  • Bean Sauce — 25 g ground bean sauce
  • Fermented Bean — 20 g fermented red bean curd
  • Hoisin — 10 g Hoisin
  • Sesame Paste — 5 g Chinese sesame paste
  • Mei Kuei Lu — 35 ml Mei Kuei Lu Chiew
  • Salt — 20 g salt
  • Sugar — 500 g sugar
  • Honey — maltose/honey to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Linenfield Char Siu Seasoning wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

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First run is small.

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Provenance

Lam Yuk Ming. Cantonese. Cited awards include: Michelin 1* (Spring Moon, The Peninsula Hong Kong).

Originally published as Char Siu Seasoning Paste.

Adapted from a Lam Yuk Ming recipe (Lam Yuk Ming / The Peninsula cookbook (Spring Moon)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Lam Yuk Ming / The Peninsula cookbook (Spring Moon) (published as “Char Siu Seasoning Paste”). Full citation lives in Provenance.

Companion jar