Happy Turkey Day!

Ingredients for the stuffing:

2 boxes of Mrs. Cubbison’s seasoned cornbread stuffing

1 stick of Butter

4 Carrots, chopped finely

1 Yellow Onion, chopped finely

3 sticks of Celery, chopped finely

1 can of Campbell’s Chicken Broth

1 can of Campbell’s Cream of Mushroom Soup

1 – 2 cans of Water

Method for cooking the stuffing:

Cook the stuffing a day before cooking the turkey and chill in the fridge to make sure it cooled down completely. Brown the onion with the butter in the pot then add carrots, celery, a can of chicken broth, a can of cream of mushroom soup and a can of water. Simmer the ingredients until the carrots are semi soft. Then add corn bread croutons and stir them together. It will turn kinda mushy. Set aside into cool overnight in the fridge.

Ingredients for the Turkey:

1 18 pound Turkey

2 cans of Low Sodium Swanson’s Chicken Broth

2 cans of Campbell’s Chicken Broth

2 cans of Water

Method for cooking the turkey:

Thaw an 18 pound frozen Turkey in the fridge for at least 4 days. Rule of thumb is 1 day of thawing for every 4.5 pounds of frozen turkey according to the Butterball Turkey Hotline.

Cook the turkey the day after you cook the stuffing.

Turn the temperature to 325 to preheat the oven. Take out the innards from the turkey and rinse the cavity with cold water. The cavity needs to be rinsed as it will still be icy. A frozen cavity is not safe for cooking stuffing in.

After removing the innards and rinsing the bird lightly, pour out all the water from the bird and put the bird in a roaster pan. Stuff the cavity with the stuffing made the day before and cover the opening with foil to seal in the stuffing.

Pour two cans of Swanson’s chicken broth and two cans of Campbell’s chicken broth over the bird and two cans of water into the bottom of the roaster pan. This is the first basting. Baste it twice more every three hours. Cover the entire roaster pan and bird tightly with non-stick aluminum foil and pop it into the oven. Be careful lifting the roaster pan, it is really heavy for a bird that size. Remember to baste it twice more every three hours. If you put the bird into the oven at 9:30am, baste it at 12:30pm and 3:30pm. At 4:30pm, remove all the foil to brown the bird and turn off the temperature at 5pm. Let it sit in the oven for another half an hour with the temperature off to seal in the juices before removing it from the oven.

Copyright 2012 From the Kitchen of Eloise

Beef and Sweet Pea Pods

This is a satisfying spicy dish for the cold season with refreshing crunchy sweet pea pods.

Ingredients:

Oil

1 Shallot, chopped

2 pounds of sliced Petite Sirloin Beef

1 tablespoon of Lemon Juice

3 tablespoons of Kikkoman light soy sauce

White Ground Pepper

Black Pepper

1 tablespoon of Corn Starch

1 pound of Sweet Pea Pods

Szechuan pepper

Korean Chilli Flakes

1 heaping teaspoon of Chilli Bean Paste/ Dou ban Jiang

1 tablespoon of Salted Soy Beans/ Tau cheo

Method:

Season beef with kikkoman light soy sauce, lemon juice, white ground pepper and black pepper. Add cornstarch to tenderize the beef and mix well. Heat up two tablespoons of oil. Fry shallots until slightly golden brown. Add chilli bean paste and salted soy beans and mix well with the shallots. Next add the beef and stir fry until the beef is about 60 percent cooked. Then add sweet pea pods, szechuan pepper and Korean chilli flakes. Fry until beef is cooked. Add 1/4 cup of water to steam the sweet pea pods.

Copyright 2012 From the Kitchen of Eloise

Drunken Prawns

My first experience eating drunken prawns as a kid was in Johor Bahru, Malaysia at New Hong Kong Restaurant. The prawns are given brandy while alive and shaken in a glass container, then they are steamed while drunk and alive to maintain their freshness.

Since it is cruel to cook the prawns alive and due to the lack of availability of live prawns. I cooked frozen prawns the drunken way instead.

Ingredients:

1 pound of Prawns with head and shell

1/4 cup of Brandy or Cognac

1 teaspoon of Sesame Seed Oil

2 tablespoons of Chopped Garlic

Mediterranean Sea Salt

Water

Method: Marinate the prawns in brandy for 2 hours. Grease a Pyrex dish with a teaspoon of sesame seed oil. Bring water in a steamer to a boil, put in Pyrex dish. Place prawns including the liquid from marination in Pyrex dish, add the chopped garlic over the prawns. Add some sea salt. Add about 1 cm of water. Cover steamer and steam for 5-7 minutes on high or until completely pink.

Copyright 2012 From the Kitchen of Eloise

Broccoli, beer and cheese soup

There is nothing like a cheese and beer soup on a cold autumn day when you crave for beer.

Ingredients:

1 to 2 tablespoons of Olive Oil

1 chopped Yellow Onion

2 small Broccoli Crowns (chop up the stems and cut the florets thin)

4 cups of Fresh Cow’s Milk

1 pound of grated Sharp Cheddar Cheese

1 bottle of Guinness

2 tablespoons of Flour

Mediterranean Sea Salt

Garlic Salt

Black Ground Pepper

Garlic Powder

Onion Powder

Method:

Saute the chopped yellow onion in the olive oil until golden brown. Add broccoli and stir fry until broccoli has turned a bright Jade Green, then add milk, grated sharp cheddar cheese, beer and seasoning. Bring to a boil, stir in flour until soup thickens. Turn off the heat when all the cheese has melted.

Copyright 2012 From the Kitchen of Eloise

Easy Glutinous Rice

My friend Wendy taught me this easy glutinous rice method, cooking the glutinous rice in a rice cooker separately from the other ingredients and mixing everything together when the rice is done. My rice cooker is Zojirushi, it has fuzzy logic. If you use a regular rice cooker that doesn’t slow cook the rice, you need to soak the glutinous rice in cold water for 2 1/2 hours. Soak the glutinous rice overnight in the fridge if you want to steam the glutinous rice with the other ingredients instead.

Ingredients for the seasoning:

Minced salted turnip (rinse in warm water and strain)

Shallots

Garlic

Sugar

Lard

Sesame seed oil

Ingredients for the Glutinous Rice:

Oil

Shallots

1 pound of Ground Pork

20 dried Shitake Mushrooms (Pour boiling water over mushrooms, discard water immediately, pour boiling water over it again, soak for 20 minutes, keep the water for cooking the glutinous rice in the rice cooker. Discard mushroom stems, slice them thin)

Dried Shrimp (Rinse the dried shrimp, soak the dried shrimp in warm water for 20 minutes, save the water for cooking the glutinous rice in the rice cooker)

White Ground Pepper

Kikkoman Light Soy Sauce

4 – 6 cups of Glutinous/ Sweet Rice

Chopped cilantro

Fried Shallots

Method for cooking the salted turnip for seasoning:

Heat up and melt 2 tablespoons of lard and 1 tablespoon of sesame seed oil. Fry the chopped garlic and shallots. Add the minced salted turnip while garlic is slightly brown. Fry the salted turnip until garlic turns golden brown. Add one tablespoon of sugar, mix in well and turn off heat.

Method for cooking the glutinous rice and ingredients:

Add 2 tablespoons of oil. Fry the shitake mushrooms without the water they were soaking in until slightly brown on both sides, then add dried shrimp without the water they were soaking in. Dished aside.

Fry the shallots in the oil until slightly golden brown, add ground pork and white ground pepper. When ground pork is almost done add very little Kikkoman light soy sauce, because the dried shrimp are salty. When ground pork is cooked, add dried shrimp and shitake mushrooms. Then set aside in the frying pan.

Cook the glutinous rice in the rice cooker with the appropriate amount of water from soaking the shitake mushrooms and dried shrimp and add more if necessary up to the marking for the number of cups of sweet rice you used. The water level for the number of cups of sweet rice is half a cup less than the marking for number of cups of white rice.

When the glutinous rice is done, heat up the rest of the ingredients that were in the frying pan. Turn off heat and mix them into the glutinous rice in a big mixing bowl with 1 to 2 tablespoons of salted minced turnip.

Garnish with chopped cilantro and fried shallots, that will make the glutinous rice extra fragrant.

Copyright 2012 From the Kitchen of Eloise