CANTONESE-STYLE TURKEY
In this vaguely Cantonese turkey, the bird is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. There were other investments as well. Her grandfather, Dr. Ling told me, had "interests in restaurants." Those interests played a big role in the Ling family's early Thanksgiving feasts: They ate takeout. Dr. Ling's father, a doctor who fought at Anzio in Italy in 1944 and earned a Bronze Star, loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, "with the umami of soy and turkey fat."
Provided by Sam Sifton
Categories dinner, poultry, main course
Time 6h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
- Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
- Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
- Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
- Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
- Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
- Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
- Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.
Nutrition Facts : @context http, Calories 829, UnsaturatedFat 19 grams, Carbohydrate 38 grams, Fat 30 grams, Fiber 5 grams, Protein 96 grams, SaturatedFat 7 grams, Sodium 1934 milligrams, Sugar 4 grams, TransFat 0 grams
CANTONESE CHAR SIU
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour
Provided by Maggie Wong
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
- Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
- Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.
Nutrition Facts : Calories 412 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 38 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium
HONEY GLAZED CANTONESE TURKEY
Cantonese people have been expertly roasting poultry of all kinds for hundreds of years, so why not add a Thanksgiving Honey Glazed Cantonese Turkey to the list? If you're looking to mix things up, prepare this turkey with plenty of Chinese flavors and a honey glaze.
Provided by Bill
Categories Chicken & Holiday Poultry
Time 3h35m
Number Of Ingredients 15
Steps:
- First, thaw your turkey. Make sure you provide plenty of time for this step. It's best to let your turkey thaw overnight in the kitchen sink a couple of days before Thanksgiving (if it's frozen solid) or the day before you're going to cook it (preferably the morning, as it will still need to marinate). When the turkey is completely thawed, remove it from the wrapper, and if the inside of the turkey is still frozen, run some warm water into the cavity and let it sit for a few more hours to thaw. If you're in a hurry, you can soak the turkey in lukewarm water to aid the thawing process.
- This is the single most important step to ensuring your turkey cooks evenly. Be sure to also remove the giblet package in the cavity and thoroughly rinse the cavity and outside of the turkey. Next, drain all of the water from the cavity, and pat the whole turkey dry with paper towels. You can also let it drip dry on a rack.
- Make the marinade by mixing together ¼ cup ground bean sauce, 3 tablespoons hoisin sauce, 4 teaspoons minced garlic, 1 tablespoon finely minced shallot, 2 teaspoons minced fresh ginger, 1½ tablespoons salt, 3 tablespoons Shaoxing wine, and 1 teaspoon five spice powder.
- Rub the turkey down inside and out with the marinade, ensuring all surfaces are thoroughly coated. Work the marinade under the skin where possible. If you think you have too much marinade, use the surplus amount in the cavity. Finish the turkey by placing the Chinese dried tangerine peels into the cavity.
- Place the turkey in a roasting pan, cover it with plastic wrap, and refrigerate overnight. The next day, take the turkey out 3 hours prior to roasting to bring it up to room temperature.
- When you're ready to cook the turkey, line the roasting pan with the 3 pounds of chopped potatoes and the chopped leek. Place the turkey on top of the vegetables, breast side down. (We're going to flip it later).
- Preheat the oven to 425 degrees F, and arrange an oven rack in the lower third of the oven. While that's happening, prepare the glaze. Mix together ⅓ cup hot water, 2 teaspoons red Zhejiang vinegar, and 3 tablespoons of honey. Set aside.
- Roast your Cantonese turkey for 30 minutes. Then use a basting brush to glaze the turkey with your honey mixture and rotate the pan 180 degrees. Roast for another 30 minutes, and give the turkey another basting with the glaze.
- Remove the turkey from the oven, and lower the temperature to 325 degrees F. Using a clean kitchen towel and a sturdy roasting fork, flip the turkey breast-side up. Carefully brush off any vegetables that may be stuck to the turkey, taking care not to damage the skin on the breast.
- Roast the turkey at the lower temperature for another hour and 5 minutes (for a 13 pound turkey) to an hour and a half (for a 15 pound turkey). Glaze the turkey every 15 minutes, and rotate the pan halfway through the second block of roasting time. If the turkey is browning too much, tent it lightly with aluminum foil.
- The surest way to check if your turkey is cooked through is to use a meat thermometer. The internal temperature of the thigh should register 165 degrees and the juices should run clear (not pink).
- When your turkey is done, transfer it to a serving plate, cover it lightly with aluminum foil, and let it rest for 20 minutes. Use a slotted spoon to scoop the potatoes and leeks out of the pan. Serve them as-is, or make them into a delicious side of roasted mashed potatoes (just add milk, butter, and salt to taste). Lastly, pour the pan drippings through a fine mesh strainer into a fat separator to make the gravy.
Nutrition Facts : Calories 635 kcal, Carbohydrate 22 g, Protein 85 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 271 mg, Sodium 971 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
TURKEY CANTONESE
Not exactly authentic Asian cuisine, but it's good, and easy to make. Obviously, it can just as easily be Chicken Cantonese if that's what you have. I like it best with white meat only.
Provided by Jo Ann L
Categories Pineapple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, melt the butter and saute the celery and carrots.
- Combine the next next 6 ingredients and mix until well blended.
- Stir into vegetables and simmer over medium heat until mixture thickens slightly, stirring constantly.
- Stir in remaining ingredients.
- Cover and simmer 10 to 12 minutes.
- Serve over rice.
Nutrition Facts : Calories 225.9, Fat 7.5, SaturatedFat 3.1, Cholesterol 13.7, Sodium 1069.3, Carbohydrate 38.2, Fiber 3.7, Sugar 21.8, Protein 4.3
CANTONESE CHOW MEIN (豉油王炒面)
Learn how to make supreme soy sauce chow mein, a classic Cantonese dish!
Provided by Made With Lau
Categories main course
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Here's a quick run-down of the types of HK-style noodles you can buy:
- We'll wash and chop our vegetables:
- Mix dark soy sauce, light soy sauce, oyster sauce, sugar, water in a bowl until the sugar dissolves.
- We'll start by heating our wok to around 350-400°F (176-204°C). Depending on your stove, this should take around 2-3 minutes.
- Overview
- Transfer the noodles onto a plate, and call your loved ones over.
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TOP CANTONESE-STYLE RECIPES - THE SPRUCE EATS
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- Wor-tip (Pan-Fried Dumplings) Often filled with pork, cabbage, shittake mushrooms, and garlic chives, wor-tip or pan-fried dumplings taste great as an appetizer, part of a dim sum spread, or on their own.
- Cantonese Roast Duck. With its signature shiny, reddish-brown crispy skin, Cantonese roast duck looks similar to the Peking duck you may have seen hanging in Asian restaurant windows.
- Ginger-Soy Steamed Fish. Both a popular Cantonese cooking technique and a healthy way to prepare seafood, steaming fish results in a tender, moist fish.
- Salt and Pepper Shrimp. With a beautiful bright orange color and spicy flavor, salt and pepper shrimp make a fabulous appetizer or dim sum addition. Even though the dish has Cantonese origins, it sometimes uses tongue-tingling Szechuan salt and pepper mix.
- Char Siu (Chinese Barbecue Sauce) Sweet, savory, and smoky with just a bit of spice, char siu traditionally appears on strips of roast pork for a dish of the same name.
- Sweet and Sour Pork with Pineapple. The addition of pineapple to sweet and sour pork gives the Cantonese and American Chinese food staple a fruity sweetness that adds balance to the succulent sauce.
- Creamed Corn Soup. Traditionally, Cantonese creamed corn soup uses a classic technique called velveting to keep the meat tender. The protein gets coated in egg whites and some type of starch before frying, much like the dredging American chefs use when frying chicken.
- Zhaijiangmian (Chinese Noodle Dish) Hong Kong-style Zhaijiangmian has a slightly sweeter soy-based sauce than versions you might find in Korea or Beijing.
- Lobster Cantonese with Savory Sauce. If you've never tried lobster any other way but steamed or in a New England-style roll, give lobster Cantonese a go.
- Beef and Peppers in Black Bean Sauce. A staple in Cantonese home cooking, beef and peppers in black bean sauce uses ingredients like garlic, ginger, and onions to give it a mouthwathering flavor and aroma.
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- Pat the turkey breast dry with a paper towel. Let rest at room temperature for 30 minutes while you prepare other ingredients.
- Combine all the ingredients for the hoisin butter sauce into a food processor. Puree until it becomes a fine paste. If you don’t have a food processor, finely chop garlic, green onion, shallot, and ginger. Mix everything together by using a mortar and pestle to form a paste.
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- Place roasting pan at the bottom of the oven, or the position that allow the bird to sit right in the middle of the oven.
- Let the turkey rest after cooking, then carve the turkey into legs, thighs, breasts, and wings. Do NOT slice the meat, as it results in dry turkey. Wrap the meat in aluminum foil, then seal in ziploc bags. Store in the fridge for up to 3 days or in the freezer for up to a month.
15 BEST CANTONESE FOODS YOU MUST TRY, GUANGDONG DISHES
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- Ah Yat Abalone. Chinese Name: 阿一鲍鱼 ā yī bào yú. Flavor: fresh, tender. Cooking Method: braise, simmer. It is one of the best Cantonese dishes created by Yang Guanyi who is considered the “king of abalone”.
- Roasted Suckling Pig. Chinese Name: 烤乳猪 kǎo rǔ zhū. Flavor: crispy, salty and fresh. Cooking Method: roast. This is a special Guangzhou food that works as the sacrifice to the ancestors.
- White Cut Chicken. Chinese Name: 白切鸡 bái qiē jī. Flavor: fresh, moderately salty, tender and mild. Cooking Method: soft boil. White Cut Chicken originates in Qing Dynasty(1644 - 1911 AD).
- Cantonese Roasted Goose. Chinese Name: 广式烧鹅 guǎng shì shāo é. Flavor: slightly sweet, moderately salty. Cooking Method: roast. The goose is roasted as a whole.
- Guangzhou Wenchang Chicken. Chinese Name: 广州文昌鸡 guǎng zhōu wén chāng jī. Flavor: fresh and salty. Cooking Method: boil, steam. The main ingredients of this Cantonese food is chicken from Wenchang in Hainan Island, ham and chicken livers.
- Poached Lobster in Soup. Chinese Name: 上汤焗龙虾 shàng tāng jú long xiā. Flavor: fresh, fishy. Cooking Method: fry, braise. The lobster must be big and fresh. It is firstly fried and then braised with chicken soup and seasonings.
- Braised Crab Meat with Fin. Chinese Name: 生拆蟹肉烩海虎翅 shēng chāi xiè ròu huì hǎi hǔ chì. Flavor: fresh, tender. Cooking Method: braise. It is one of the top 10 classic Cantonese dishes and is a very expensive one.
- Beef Chow Fun (Beef Ho Fun) Chinese Name: 干炒牛河 gān chǎo niú hé. Flavor: salty and fresh. Cooking Method: fry. Beef Ho Fun is a staple Cantonese food. The beef is flash-fried prior and then stir fried with rice noodles, green onion, onion, mung bean sprout and hotbed chives.
- Clay Pot Rice. Chinese Name: 煲仔饭 bāo zaǐ fàn. Flavor: fresh and chewy. Cooking Method: stew. This Cantonese food recipe is that put rice in the clay pot, cover with Cantonese roasted meat, sausage, vegetables or other meat or vegetarian ingredients, add in water and seasonings, and then stewed.
- Rice Noodle Rolls (Cheung Fun) Chinese Name: 肠粉 cháng fěn. Flavor: fresh, sweet and tender. Cooking Method: steam. Rice Noodle Rolls is a popular snack in Guangdong.
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