Turkey vegetable soup, Soon Du Bu Seafood Tofu Soup, Lamb Chop/ Kambing Soup

Gosh, I have been so behind in my postings, it’s been a busy year with the kids.

First of all, let’s kick start the year with some soups, starting with a long overdue near Thanksgiving Turkey vegetable soup that is made from the drippings of roasted turkey stuffed with garlic and drizzled with lemon juice. I used heirloom carrots, russet potatoes, cauliflower, celery and corn together with chunks of roasted turkey. Enjoy!

  

Next, experimenting with Korean soup, I cooked this seafood soup called Soon Du Bu by frying up some sliced onions, adding clams, canned baby shrimp, green onion, zucchini, white mushrooms, innochi mushrooms and spooning in big blobs of Korean silken tofu. Hope you like them!

   
   
Then changing gears to a Singapore Malay soup, I learned to cook lamb/ Kambing soup for the first time introducing baby carrots, potatoes and Fava beans to it to bulk it up. Here’s the YouTube link I referenced:

What do you think of my Kambing soup? Is it a pretty close rendition to the recipe I followed?

   
    
    
   
Bon appetite!

Lamb Bergedil

Finally made some homemade lamb bergedil. Seasoned with fried shallots, celery, coriander powder, cumin, ground white pepper, garlic salt and onion powder. I used 8 peeled russet potatoes, cut into 1 centimeter slices, deep fried them for about 2 minutes then mashed them with a pastry cutter, mixed in the seasoning and one pound of ground lamb. Rolled them into balls and lather them generously in egg wash and sent them back into the deep fryer for about 5 minutes. Voila, we have these yummy Indonesian potato snack that was our lunch yesterday.

  

Thanksgiving Dinner Rollout for a Big Party

This is the biggest Thanksgiving dinner we ever hosted. We are so thankful for our friends and the food they contributed. Many came from afar driving several hours to our humble abode to get together with us. Two families stayed the night with us. Our daughter was sad on Friday night when they were gone, she missed the families who stayed with us. Our twenty three pound turkey was a real hit, it was mostly gone. We made green bean casserole, stewed carrots, gravy, turkey, stuffing, sweet potatoes and friends brought mashed potatoes, bergedil, dinner rolls, pumpkin pie, cheese cake, stir-fry veggies, sweet potato Kue talam, agar agar with fruit cocktail, Kue with shredded coconut etc. We drank moscato, ice lemon tea, apple juice and Sleigh’r beer all night. Praise the Lord for this delightful gathering and bless our friends!
 
    
    
    
    
    
    
    
    
    
    
    

Method for roasting my 23 lb turkey: 

I poured lemon juice and a big packet of low sodium Swanson chicken broth over the turkey and seared it uncovered at 425 degrees Fahrenheit for 25 minutes, then I turned the temperature down to 325 degrees, poured a can on Campbell chicken broth over the turkey and added a can of water to the bottom of the pan, covered the turkey in non stick foil and bake for another 2 hours, then poured another can of Campbell chicken broth over it and roasted it uncovered at 350 degrees until the breast temperature reached 160 degrees and the thigh reached 180 degrees.

Shrimp Jemput or Shrimp Fritters

We made these shrimp jemputs for a Halloween pot luck party we went to.

Ingredients:

About 1 pound of Cooked Shrimp, remove tail

2 cups of Flour

2 pints of Ice Water

1 bunch of Green Onions, chopped

4 Eggs

1 Tablespoon of Shrimp Paste

Method: 

Make a batter with flour, eggs, shrimp paste, and ice water to a pasty consistency, mix well. Add chopped green onion. Use hot pot ladles, dipped in oil, then scoop batter and put one shrimp in each scoop. Then deep fry the shrimp fritter in the batter and gently ease it out. Use a deep fryer. Set deep fryer to 325 degrees Fahrenheit. Deep fry each fritter for about 2 to 3 minutes. Do not ease it out of ladle till done. Make a dipping sauce with Vietnamese sweet chili sauce and chopped peanuts.

  

Oven fried Har Jiong Gei/ Shrimp Paste Chicken

Ingredients:

1 Free Range Organic Chicken, rinse cavity and chicken well, pat dry with paper towels

1 tablespoon of Ground White Pepper

Garlic Powder

Onion Powder

3 tablespoons of Shrimp Paste

1 tablespoon of Oyster Sauce

4 tablespoons of Lemon Juice

1 cup of Flour

3 Eggs

Ice water

Method:

Marinate chicken with white ground pepper, garlic powder, onion powder, shrimp paste, oyster sauce and lemon juice. Make a paste-like batter with the flour, eggs and ice water. Poor batter over the chicken and coat it evenly. Place a metal rack in a rectangular Pyrex dish. Spray down the rack and the dish with PAM. Place chicken on the rack and bake chicken at 400 degrees Fahrenheit for 1 hour 25 minutes or until the chicken gets up to 180 degrees Fahrenheit internal temperature. Voila, this is a no mess oven fried chicken with shrimp paste.

  

Crockpot Burmese Pork Rib Curry

Ingredients:

5 small Russet Potatoes peeled and cut into big chunks

1 rack of Spare Ribs cut in between bones

Lee Kum Kee Dark Soy Sauce

Meat Curry Powder

2 cans of Coconut Milk

2 cubes of Japanese Curry mix

Minced in food processor:

2 big Shallots 

2 inches of Ginger peeled

1 Garlic peeled

1 Lemon grass sliced thin diagonally before putting in food processor

9 Thai red chilli, remove seeds and stems

1 tablespoon of belacan/ Thai shrimp paste
Method: 

Spray crock pot with PAM for easy cleaning later

Marinate Pork Ribs for an hour with dark soy sauce and curry powder poured enough to coat the ribs.

Shallow fry potatoes without cooking them all the way.

Brown pork ribs on both sides, place in crock pot.

Fry chilli paste that was blended in food processor till fragrant, add to the ribs and mix well.

Add potatoes to the top of the ribs.

Add two cans of coconut milk and two cubes of Japanese Curry mix

Cover crock pot and cook on low for 6.5 hours.

Voila, you have curry now!