November 24, 2011

Thanksgiving Turkey


1 fresh turkey about 20 lbs (Costco)

3 -4 lemons & 1 Tbsp salt for cleaning

For Marinate:

seasoning salt
hoisin sauce

For Stuffing and Bedding

2 orange
3 onion
1 bunch of celery
1 lemon for baking
4 carrot

for Rubbing before cooking

2 Tbsp melted butter
annatto oil

Follow instruction from turkey package, squeeze lemons then salt all over the turkey then wash it all off.

Truss the turkey - Breast side up, with a long string fold in 1/2 hook onto the neck go down the leg, tie it 2X , around the leg pull it in, then the other leg, tie it together, go up and around the little part of the wing, flip over then tie it, bring it down the end (butt) then turn around tie it again (surgeon knot) or better yet look at this video hihi

Put turkey in a baking pan, rub turkey with seasoning salt all over the turkey inside and outside, even inside the meat under the skin on the breast (it is ok that the turkey is a bit wet - so it will hold the salt), put the whole turkey with baking pan into then a 13 gallon trash bag, close it tightly and put it in the refrigerator for about 2 days .

Take the turkey out of refrigerator 2 hours before baking .

In the mean time, cut up all the other ingredients into 4th or 6th stuff at least 1 orange, 1 onion, 1/2 lemon, 2 or 3 pieces of celery, 1 carrot inside the turkey and let the rest lay it on the disposable deep baking pan for turkey then the turkey breast side up, add 1 can of chicken broth on the bedding along with 2 Tbsp chicken seasoning and 2 tsp of salt be sure to put the disposable pan onto the baking pan so that it strong enough to move in and out of the oven .

Turn oven to bake at 325F degree

Rub the turkey on top and underneath the skin with 2 tbsp melted butter then annatto oil*** on top of the skin only to color the whole turkey .

Bake about 4-4 1/2 hours

While baking remember to baste the turkey, use the turkey baste to squeeze the juice from the bedding into the inside of the turkey, you can also try to taste the juice to make sure it is well seasoned, this will make the turkey tasty and juicy.

At any moment you see any part of the turkey dark enough, cover that part with foil so that it won't get burn . Keep on cover the turkey until it is to the color you want.

At the last moment, you can also turn the oven to broil at 500F, so that the heat will start from the top, this will make the turkey brown but it also will burn it so be sure to watch it minutes to minutes. (I would open the oven and look at it will the broil is on)

--Use the cooking thermometer to test and see if the turkey is about 150 to 160 - this will insure that the turkey is cooked . Press it deep inside the turkey leg to read the temperature .

***to make the annatto oil - in a medium heat pan add 3 Tbsp olive oil, when oil hot enough turn the fire off then put 1n 1 tbsp annatto seed, mix well until the color turn orange (only use the oil discard all the seeds)

November 23, 2011

Mỳ tteokbokki (Korean food)

Just found this on kenh 14 - wil try to make it one day

Cay xè mỳ tteokbokki ăn hoài không chán
00:01:00 22/11/2011

Haltom - Theo PLXH

Trời lạnh mà măm măm món này là ngon lắm í!

Chuẩn bị những nguyên liệu sau:

- 200gr bánh gạo tteokbokki

- 100gr cá viên
- 1 túi mỳ udon

- 1 quả trứng

- 10gr tương ớt Hàn Quốc (có thể thay bằng ớt trưng hoặc tương ớt bình thường cũng được)
- Dầu mè, hành lá, tỏi, ớt, gia vị

Đến phần hành động này: >:D<

Bước 1:

- Luộc trứng rồi cắt đôi, còn hành lá thì các bạn cắt thành từng đoạn chừng 4cm này.

Bước 2:

- Tiếp đó, luộc chín mỳ udon và để ráo nước.

Bước 3:

- Đun nước với tương ớt rồi cho bánh gạo và cá viên vào đun cùng nghen.

Bước 4:

- Sau đó, cho cả hành và tỏi vào nữa.

Bước 5:

- Cuối cùng, mình cho mỳ udon vào đun cùng tới khi nước gần cạn hết thì nêm dầu mè cho vừa ăn nhé!
Cho ra bát và xếp trứng vào thôi nào!

Ực ực...

Chúng mình có thể thay thế cá viên bằng tôm viên cũng được nha!

HaiNam Chicken and Rice/ Com Ga` Hai Nam

Serves 8-10 (our family)


2 whole chicken - rub a bit of seasoning salt, garlic and onion powder
about 2 inches ginger peeled and sliced
1 onion cut in quarter (4)
4 tsp salt
2 Tbsp fish sauce


8 cups long-grain rice - rinsed and rained
Chicken fat
5 Tbsp finely chopped garlic
4 Tbsp finely chopped ginger
4 Tbsp finely chopped shallot
10 cups seasoned chicken broth (add about 2 Tbsp chicken seasoning, 2 tsp salt, 1 tsp sugar to chicken broth or when it taste good enough)

In a pot big enough to fit 2 chicken add water bring to broil, add onion and garlic then add chicken . Wait until the water boil again then cook for about 10 minutes. Turn off the heat then put the lid on pot soak the chicken for another 15 to 20 minutes.

Take the chickens out of the pot then soak it in a bowl of cold water, take the chickens out and drain well then cover with plastic wrap until ready to eat . When ready to eat cut into bite side or shredded the chicken as you wish

In a large pot (15qts) add oil and the chicken fat then add shallot, garlic , ginger and rice stir continuously until fragrance then add 10 cups of seasoned chicken broth stir until boil then close the lid turn down heat to medium-low until ready to eat . (be sure to watch the rice so that it won't burn but don't open the lid in the beginning)

Dipping Sauce

3 Tbsp fish sauce
3 Tbsp sugar
1 Tbsp vinegar
1 Tbsp lemon juice
1 Tbsp finely mince garlic
1 Tbsp thin shredded ginger
1 Tbsp chili garlic sauce

November 9, 2011

Crisp Roasted Pork/ Thit Heo Quay

Seasoning powder - 1 part seasoning salt, 1 part 5 spices and 1 part roast red pork seasoning mix ; mix all three ingredients together then put it in the jar so we can use it any time we need.

1 piece of pork belly (the piece with the bone is best since it will be less fat)
seasoning powder (above)
Hoisin sauce

Wash pork with salt or white wine if you wish, then rinse . Do Not need to dry the meat, let it wet a bit then rub the seasoning powder all over the meat including skin, then rub hoisin sauce over the meat part, do not rub it on the skin part ... leave in refrigerator to marinate overnight.

To bake:

Turn on oven to bake at 350 degree

Put foil over the cooking tray, spray the foil with cooking oil and a bit of olive oil put meat on the tray skin side down cook for about 15 minutes, then turn the skin side up, get a cookie rack put it on the tray, then put meat over the rack cook for another 20 minutes . Use the fork to poke all over the skin then cook for another 30 minutes or until cook (poke fork into meat and the water from meat is white not red) .

Turn oven to broil 500 degree - let it broil for 5 minutes, at this time you can let the oven open and keep on watching the skin if it turning dark cover that part with foil, continue to cook until the skin is hard scrip (this is a very critical time, make sure that you are watching it because it will burn easily and it is not right the skin wont be crisp .

*** For our family - we need two pieces of meat :)

November 2, 2011

Char Shiu Pork

4 lbs pork bottom butt - cut in strip (about 4 pieces)
1 bag Roast red pork (Lobo)
4 Tbsp water
1 tsp 5 spices
2 Tbsp wine (Mai Que Lo (wine soak in 5 spices))
5 Tbsp brown sugar or (cooking sugar from korean)
5 Tbsp Hoisin sauce
1 piece of ginger (about a size of a thumb, slice then smashed)
2 Tbsp minced garlic
1 tsp salt

1 Tbsp sesame oil

Mix all ingredients together except oil, add pork then oil - overnight

Turn over 350 degree cook about 30 turn it over then cook another 20

To make the pork look nice, I pan fried it to the color I want

As for the sauce, I took the marinated sauce, cook it until boil then put it through a sifter to get just the water then cook it down until thicken

Stuffed Tomatoes

12 Tomatoes


1 lbs grind pork butt
1 Tbsp fish sauce
1 Tbsp soy sauce
2 tsp sugar
1 egg
1 tsp cornstarch
minced garlic, ginger, onion
4 ears of dry black mushroom
1 small package of cellophane (bean thread) noodles

soak black mushroom in warm water - wash well cut into strip than small pieces
soak bean thread noodles in warm water - cut in small pieces

Mix black mushroom, noodles with the marinated meat

Cut tomatoes in half, carefully cut off the top and end of tomatoes (the tomatoes should still be the same shape) squeeze out the pulp then cut out the inside of the tomatoes - save it for making sauce

Take a spoon then spoon the meat into the tomatoes, use the back of the spoon to press it tightly into the tomatoes (should be about 20 pieces, save the rest of the tomatoes to make sauce later)

In a non-stick pan, turn heat to medium, put in some oil than put tomatoes meat side down cook until brown .


All tomatoes left - minced
3 Tbsp oyster sauce
3 Tbsp gourmet sauce (costco)
3 Tbsp ketchup
1 Tbsp soy sauce
1 Tbsp fish sauce
2 cup water
1 Tbsp minced garlic, ginger, onion
1 Tbsp chicken seasoning
2 tsp sugar

In a pan with a higher side, turn on medium heat, add oil then garlic, ginger, onion stir until golden then tomatoes stir fry a few minutes then add water, all other ingredients mix well, add tomatoes meat side down - when it comes to a boil turn heat to low and let it simmer until it is thicken, taste the sauce again to make sure it is ok, add more sugar or fish sauce as you wish .

Lion Head Soup

2 lbs grind pork butt
2 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp each minced garlic, onion, ginger
1 Tbsp cooking wine
1 tsp sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp chicken seasoning
1 egg
1 tsp cornstarch
1 big napa cabbage - cut into strip
1 Tbsp cornstarch to coat meat

Mix pork with all ingredients except cabbage and 1 Tbsp cornstarch. Marinate meat for at least a few hours . Divine into 4 big balls or 8 balls coat with cornstarch then fry until golden .

In a 8qt pot put the fried meat ball in then add water up to 1/2 pot, add about 2 tsp salt, 1 Tbsp chicken seasoning, 1 small rock sugar or 1 tsp regular sugar cook until boil, take out all scum then close the pressure cooker lid, cook until the noise come up let it cook for 5 minutes. Turn off and leave it there for about 30 minutes . Open lid heat add more water as needed, cook until boil, add napa cabbage until boil again, taste to see if it is ok, may add a bit more fish sauce .

Top with green onion, black pepper.

PS: With 3 lbs of meat, I can make 1 pot of this soup and tomato stuffing (20 pieces, about 12 tomatoes)

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