31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted
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Chong Jin Yuan: “It’s frustrating because it takes 3-4 hours to roast, and the whole process from drying to roasting to tasting the product when it cools down requires the entire day. If it does not turn out the way you want it to be, you just do not have the time or energy to redo it. There is a lot of technique. It is not just one step that can make your roast belly very good – it’s a mix of different techniques. You’re playing with the chemistry, acidity and alkalinity.”
31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted
31: Roasted delights, a dying trade | Chong…
31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted
Chong Jin Yuan: “It’s frustrating because it takes 3-4 hours to roast, and the whole process from drying to roasting to tasting the product when it cools down requires the entire day. If it does not turn out the way you want it to be, you just do not have the time or energy to redo it. There is a lot of technique. It is not just one step that can make your roast belly very good – it’s a mix of different techniques. You’re playing with the chemistry, acidity and alkalinity.”