At saimin places in Hawaii, you are more likely to find the red char siu with your noodles. However, at ramen places, it will likely be chashu. To make it even more confusing, Marukai labels both kinds of pork as char siu.
Got it now? Here's what was and is cooking this week. Thanks for hanging with me on the late menu.
Greek Pasta Salad. The household has adjusted nicely to veg-out Mondays.
Sweep Canucks Tuesday
Love Vancouver. Canucks, not so much. Homemade Chashu Banh Mi Sandwiches. Thinly sliced chashu, Vietnamese-style pickled carrots and daikon, cilantro, on a crusty French bread with Sriracha mayonnaise. I can't even begin to figure out what "kind" of food this is, other than ono. Posting instructions later this week.
Make Your Own Ramen. In addition to chashu, I bought tonkotsu and spicy pork flavors of fresh ramen. Eating with kamaboko, kim chee and blanched pea shoots. The photo at the top shows exactly what I had for dinner.
Mediterranean Lamb Stir Fry. Using the rest of the shredded carrots and daikon for the lemon rice.
Meatless & De-tox Friday
Co-worker Kale Salad. Chashu is a luxurious indulgence even when very thinly sliced, so we will need a break by Friday. Kale salad is filling and sturdy enough to work as a dinner salad.
Have a great week. Hockey and basketball playoffs!