recipe

Asian inspired citrus turkey recipe

Turkey recipe

  • 21 pound turkey, defrosted
  • 1 gallon apple cider
  • 1 gallon water
  • 1/2 cup salt
  • 2 tbsp chicken powder
  • 1/4 cup melted palm sugar with 1 tbsp water
  • 1/4 cup brown sugar
  • 4 lemon grass split and half
  • 1 or 2 oranges sliced
  • 4 stick of butter
  • 2 tbsp garlic powder
  • 2 tbsp black pepper
  • 2 tbsp apple cider vinegar
  • 1/2 cup honey

 

To make the brine:

  • Add the apple cider, water, salt, chicken powder, palm sugar, brown sugar, lemon grass and orange slices to a large bucket. 
  • Dunk the turkey until submerged.
  • Add ice. 
  • Cover with lid and let brine overnight 12-24 hours.

 

To prepare turkey:

  • Pat dry.
  • Use a spoon and gently lift the skin off the meat. You can also use your hands.
  • Spread butter under the skin.
  • Stuff the turkey with the veggies.
  • Tie the turkey ends, fold the wings under.
  • Add veggies and water to the roasting pan.
  • Place turkey in roasting pan.
     

Baking:

  • Preheat oven to 350 degrees.
  • Bake turkey covered with aluminum foil for one hour, then remove foil.
  • Bake turkey until the breast temperature is 165 degrees. 
  • Baste turkey with pan drippings.
  • Last 15 minutes, brush with honey.

Mangonada Recipe

Hi everyone! It's been a while since I last did a food tutorial. Today I will be sharing my recipe how to make a mangonada.

Ingredients:

  • 1 to 2 cups of frozen mangos
  • 1 cup water (adjust if needed)
  • 4 or 5 ice cubes
  • 1 or 2 tsp Mio Liquid Water Enhancer Lemonade flavor
  • 1 tsp Chamoy
  • sprinkle of Tajin
  • tamarind candy stick
     
  1. In a blender, add frozen mangos, water, and ice. Blend for a few seconds.
  2. In a cup, add chamoy. Then sprinkle some tajin. Then add the blended mango. Add as many layers as you like.

Tips:  If you want a thick texture, add more ice.  If you want is more slushy, use less ice or increase water.

 

Where can I find these ingredients?

 

White Fungus Mushroom Salad

white fungus salad

This dish has a sweet, sour, tangy taste. It's very refreshing! You can adapt it with any ingredients you like! This recipe makes a big batch that feeds about 10-15 people like the picture above.

Ingredients

  • 1-2 bags dried white fungus mushroom (use more or less depending on your liking)
  • 1/2 cup sliced bell peppers (you can combine red, yellow, green bell peppers)
  • 1/4 cup sliced yellow onion or green onion
  • 1/4 cup chopped cilantro
  • 1 cup sliced strips of cucumber
  • 1 cup chopped lettuce
  • 1 cup cooked shrimp (sliced in half)

Sauce Ingredients

  • 1/2 cup sugar
  • 1 cup fish sauce (I use the Three Crabs brand, if yours is different you may need to adjust the amount)
  • 1 cup lime juice
  • 1 cup water
  • 1 tbsp garlic chili sauce (the chili in a jar with green cap), you can also just use thai chilies if you don't have this
     
  1. Soak the white fungus mushroom in hot water. It's best if soaked overnight but if you are in a hurry, you can soak it for at least an hour.
  2. Rinse the mushrooms clean and break it apart with your fingers into bit size pieces.  You can get rid of any dark yellow spots.
  3. Make the sauce by adding the sugar, fish sauce, lime juice, water, and garlic chili sauce in a large bowl.
  4. In a large bowl, add all the fresh vegetables and shrimp together and toss with the sauce.
  5. This can be eaten immediately but best served if refrigerated cold.
  6. Enjoy!

Tip! -- If using bell pepper, you can remove the skin first if you don't like the rubbery skin texture. I usually remove the skin and then slice them thinly.

Please note, this dish can be made ahead of time.  The only ingredient you may hold off on adding is the lettuce because it is delicate and will get soggy sooner.  You can adapt and add/remove any of the ingredients.  Experiment and do come back to tell me how it worked out for you!

Optional ingredients ideas:

  • avocado
  • vermicelli khaub poob noodles
  • jicama
  • cooked green beans
  • shredded papaya
  • other!