¾ tsp tong kwai powder (available at Chinese medicinal shops)
1½ tbsp Mei Kwei Lu wine (Rose wine)
¾ tsp thick soy sauce
A little red colouring
Slice meat into 5cm-wide strips. Season with combined marinade ingredients for several hours. Cook the syrup ingredients in a small saucepan. Bring to a low boil. Once it starts to foam or form bubbles, turn off the heat and set aside.
Arrange the marinated meat on a greased wire rack. Grill in a preheated oven at 200°C for 12- 15 minutes. Remove the meat and brush with the honey syrup.
Return to the oven and grill for 5 more minutes. Turn the meat over and brush with the syrup and grill for 5-6 minutes or until edge of the meat is charred.
Remove and set aside, then cut into bite-sized slices. Pour the remainder of the marinade into a non-stick saucepan and add a little water. Once it thickens, pour the sauce over the char siew slices. Serve immediately.