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#7154

fideo loco tx3putt style .....

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all turned off and covered. the broth / taste is delicious !

🔥🔥🔥🔥🔥🔥

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Edited by tx 3 putt

#7157

Interestingly enough, while I love a good fideo loco, it's something I discovered later in life. My family used all of those ingredients, but as two separate dishes: picadillo, and plain fideo (cooked to be a "dry" dish (fideo seco), not soupy).

Kinda like this:

mexican-style-noodles.jpg

Super simple. Brown box of dry fideo in oil. Add some diced onion to brown. Add 2 cups knorr chicken broth. Simmer till broth is all absorbed/cooked off. Top with a melty mexican white cheese if you like (I love menonita). It's a great side dish. Or, when you're young/poor, a meal on its own.

#7158

English muffins, these were a big hit with the kids. Burned some of them a bit in the skillet but the ones from the griddle turned out great if a bit misshapen.

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#7159
On 1/9/2026 at 9:24 AM, Brisketexan said:

Interestingly enough, while I love a good fideo loco, it's something I discovered later in life. My family used all of those ingredients, but as two separate dishes: picadillo, and plain fideo (cooked to be a "dry" dish (fideo seco), not soupy).

Kinda like this:

mexican-style-noodles.jpg

Super simple. Brown box of dry fideo in oil. Add some diced onion to brown. Add 2 cups knorr chicken broth. Simmer till broth is all absorbed/cooked off. Top with a melty mexican white cheese if you like (I love menonita). It's a great side dish. Or, when you're young/poor, a meal on its own.

Yas Agree GIF by Kiana Ledé

#7160
7 hours ago, Celery Man said:

English muffins, these were a big hit with the kids. Burned some of them a bit in the skillet but the ones from the griddle turned out great if a bit misshapen.

IMG_8241.jpeg

IMG_8261.jpeg

I have GOT to figure out how Model Bakery does theirs. Best I’ve ever had in my life. Had never seen one two inches tall before.

  • Popular Post
#7161

Made some char siu pork tonight. Decided to sous vide. Went well with some egg noodles. 🤤🤤🤤

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#7165
On 1/11/2026 at 6:15 PM, speed817 said:

Made some char siu pork tonight. Decided to sous vide. Went well with some egg noodles. 🤤🤤🤤

PXL_20260112_000013806.jpg

This looks spectacular! Tell me more regarding method and glaze. Time and temp on sous vide? Post sous vide glaze? Post sous vide roast?

Edited by Tonesky

#7166
14 minutes ago, Tonesky said:

This looks spectacular! Tell me more regarding method and glaze. Time and temp on sous vide? Post sous vide glaze? Post sous vide roast?

For the Char Siu marinade....

  • ~2lbs Pork Shoulder that I cut into 3 smaller pieces

  • 2 Tbsp shaoxing wine

  • 2 Tbsp light soy sauce

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1/2 tsp salt

  • 1 bag of Char siu seasoning

  • ~1 cup of water

Mix all the ingredients together and add with the pork in a zip lock bag and let it marinade overnight. I actually did this Friday night to cook for Sunday since I was going to be busy all day Saturday.

I then sous vide for 8 hours at 150F. Save the marinade to use for the glaze.

For the glaze.....

  • Leftover marinade

  • 1/4 cup of honey

  • 1/4 of hoisin sauce

Mix all ingredients into a sauce pan and bring to a simmer to let it reduce. Taste to adjust. I added a bit of soy sauce. It will thicken as it cools. Keep it slightly warm to easily coat the meat when you're ready to finish it.

Once the sous vide is done, remove the pork and pat dry. Turn on oven to max temperature and place pork onto a baking rack. Coat it with the glaze and place in the oven to roast. I added a second coat of glaze after 5 minutes and let it go in the oven for another 10 minutes.

Slice and eat with white rice, noodles or a Vietnamese baguette =)

#7167
3 minutes ago, speed817 said:

For the Char Siu marinade....

  • ~2lbs Pork Shoulder that I cut into 3 smaller pieces

  • 2 Tbsp shaoxing wine

  • 2 Tbsp light soy sauce

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1/2 tsp salt

  • 1 bag of Char siu seasoning

  • ~1 cup of water

Mix all the ingredients together and add with the pork in a zip lock bag and let it marinade overnight. I actually did this Friday night to cook for Sunday since I was going to be busy all day Saturday.

I then sous vide for 8 hours at 150F. Save the marinade to use for the glaze.

For the glaze.....

  • Leftover marinade

  • 1/4 cup of honey

  • 1/4 of hoisin sauce

Mix all ingredients into a sauce pan and bring to a simmer to let it reduce. Taste to adjust. I added a bit of soy sauce. It will thicken as it cools. Keep it slightly warm to easily coat the meat when you're ready to finish it.

Once the sous vide is done, remove the pork and pat dry. Turn on oven to max temperature and place pork onto a baking rack. Coat it with the glaze and place in the oven to roast. I added a second coat of glaze after 5 minutes and let it go in the oven for another 10 minutes.

Slice and eat with white rice, noodles or a Vietnamese baguette =)

Got a way to cook it without sous vide? I don't do all that french shit.

#7168
6 minutes ago, Brisketexan said:

Got a way to cook it without sous vide? I don't do all that french shit.

Add all ingredients into a pan. Heat on high until boiling, then lower to medium high and cook for ~15 minutes while flipping the pork every ~5 minutes. Turn heat to medium-low and continue rotating the pork every ~5 minutes so it cooks and absorbs the seasoning evenly, until just about all the water has evaporated. Just make sure that the pork is cooked all the way through.

#7169
2 minutes ago, speed817 said:

Add all ingredients into a pan. Heat on high until boiling, then lower to medium high and cook for ~15 minutes while flipping the pork every ~5 minutes. Turn heat to medium-low and continue rotating the pork every ~5 minutes so it cooks and absorbs the seasoning evenly, until just about all the water has evaporated. Just make sure that the pork is cooked all the way through.

So...all this goes into the pan?

For the Char Siu marinade....

  • ~2lbs Pork Shoulder that I cut into 3 smaller pieces

  • 2 Tbsp shaoxing wine

  • 2 Tbsp light soy sauce

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1/2 tsp salt

  • 1 bag of Char siu seasoning

  • ~1 cup of water

Mix all the ingredients together and add with the pork in a zip lock bag and let it marinade overnight. I actually did this Friday night to cook for Sunday since I was going to be busy all day Saturday.

#7170
2 minutes ago, Brisketexan said:

So...all this goes into the pan?

For the Char Siu marinade....

  • ~2lbs Pork Shoulder that I cut into 3 smaller pieces

  • 2 Tbsp shaoxing wine

  • 2 Tbsp light soy sauce

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1/2 tsp salt

  • 1 bag of Char siu seasoning

  • ~1 cup of water

Mix all the ingredients together and add with the pork in a zip lock bag and let it marinade overnight. I actually did this Friday night to cook for Sunday since I was going to be busy all day Saturday.

Yup! I would probably save some to make a glaze to finish in the oven. But that's just me.....

#7171
32 minutes ago, Brisketexan said:

Got a way to cook it without sous vide? I don't do all that french shit.

You should get on the sous vide train!

#7173
On 1/10/2026 at 3:32 PM, Bert Orange said:

I have GOT to figure out how Model Bakery does theirs. Best I’ve ever had in my life. Had never seen one two inches tall before.

If you're an English muffin fan then I highly recommend the version from Boulanc in Oaxaca City. Muffin + fried egg+ Mennonite cheese + thick slab of tomato + salsa macha.

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