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.
I cooked these dishes for dinner for the rest of the week this Sunday afternoon. The sambal petai has shallots, garlic, dried shrimp flakes, western anchovies and Shiracha sambal olek in it. The petai were split into half to check for worms. The hubs didn’t find it appetizing anymore after he has seen the ones with worms which we discarded. He likes petai with beer so I surprised him with a can of Premium Sapporo from the Asian store. The recipes for Belacan shrimp balls and Hainanese chicken are available under the search engine on my webpage. The Hainanese chicken is a little overdone this time but I like my chicken more done than raw. Have a great week ahead everyone!
It was a major feat cooking three dishes yesterday after watching the kids ten hours a day for a whole week. Luckily, I already had all the veggies precut the day before so I was only left with the cutting of the pork tenderloin and bacon after getting my son from his nap.
The egg omelette and shrimp were seasoned with fish sauce, sesame seed oil, white ground pepper, garlic powder and onion powder. The pork tenderloin was seasoned with dark soy sauce, garlic powder, onion powder, white ground pepper and soy sauce paste. It was stewed with the bitter gourd for a short while on low heat after being stir fried by itself with some chopped garlic till cooked most of the way. I would have used some salted black beans for the bitter gourd had my jar of salted black beans not gone bad.
The yellow beans were given to us at a church fellowship by a brother in Christ who planted them in his backyard. My daughter was happily plucking yellow beans for everybody. The yellow beans were a hybrid of green beans and they taste amazing. I got the idea of using bacon to fry with yellow beans from a recent TV show. It was the easiest of all three dishes. Phew, got them all done by the time the hubs got home last night. Have a great weekend everybody!
It was a good day to stay in and roast a chicken on an overcast rainy day.
The chicken is seasoned with:
Spashes of lime juice, lemon juice, vodka, kikkoman light soy sauce, teriyaki sauce, ground white pepper and ground black pepper. Honey is added at the end.
Refer to my Chinese Roast Chicken link for roasting directions:
The juices collected at the bottom of my pan were added to the rice cooker with a few drops of Pandan paste to cook Thai jasmine rice. The green vodka lime rice is fit for St. Patty’s Day. Let’s tuck in!
Didn’t cook for this potluck on Sunday, just brought roast duck from a local restaurant call Ocean Sky. Yummy food galore!
I came up with this dish to use up some leftover roast duck that we had. I always have chunks of fried taro on hand in the freezer in case I want to make taro rice, in this case, I used it to stir fry with the roast duck. I fried the roast duck first, seasoning it with garlic powder, onion powder, white ground pepper, black ground pepper, ginger powder, five spice powder, Lee Kum Kee plum sauce and Lee Kum Kee soy sauce. When the duck became slightly crispy, I added the taro then some chopped Italian parsley I had on hand for added color and flavor. It was also completely gone at the Friday church potluck. Bon appetite!
These are my special pork chops that I made for dinner tonight. The seasoning include: Kikkoman light soy sauce, Teriyaki sauce, Lemon juice, Ground white pepper, Ground black pepper, Garlic powder, Onion powder, Parsley flakes and Terragon. They are roasted at 400 degrees Fahrenheit for one hour in the convection oven. I forgot to add sesame seed oil to the seasoning. Got several thumbs up from the hubs and my daughter.