Tag: main course
Taiwanese Turkey Rice
Taiwanese Turkey Rice
I’ve been more excited to use the leftover turkey for this recipe than the actual whole turkey I initially smoked. Turkey rice is a traditional Taiwanese dish that is really only eaten in food stalls and not made at home. Turkeys were introduced to Taiwan in the 1700s by Dutch colonists. Today, they are exclusively raised for restaurants, mostly making turkey rice. Roast turkey is chopped and placed on top of steamed rice. A rich sauce consisting of duck, goose, or pork fat, garlic, stock, soy sauce, cooking wine, sugar, and white pepper is ladled over the turkey rice, then topped with crispy fried shallots. Instead of using chicken or turkey stock, many turkey rice vendors will use pork stock since it is richer in flavor. Something that looks so simple and basic is actually so pleasantly satisfying that you will be back for seconds. Is this the ultimate leftover turkey comfort food? I think so.There are 2 approaches to making turkey rice. You can follow the recipe using leftover roast turkey, or poach a bone in turkey breast in stock with green onions, ginger, star anise, and salt. They are both great, but I had a good amount of leftover turkey from thanksgiving that I wanted to use up. Again, I would recommend making a large batch of turkey rice because you will want to eat more and more after your first bowl. It is that good.
Servings: 4
Ingredients
- 3 lbs leftover roast turkey chopped
- 4 cups pork stock
- 1/2 cup duck, goose, or pork fat
- 2 cups shallots thinly sliced
- 1 head garlic thinly sliced
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1/2 cup sugar
- 2 tsp white pepper
- 4 cups steamed rice for serving
Instructions
- Preheat the oven to 350 degrees. Line a baking pan with foil. Place the chopped turkey on pan with 1 cup of the pork stock. Bake for 15 minutes. Set aside.
- Melt the duck fat in a large sauté pan over medium heat.
- Add in the shallots in a single layer.
- Fry the shallots for 15-20 minutes until they are crispy.
- Scoop out the shallots and drain on paper towel. Set aside.
- In the same sauté pan, fry the garlic in the duck fat for 3 minutes.
- Pour in the stock along with the cooking wine, soy sauce, sugar, and white pepper.
- Simmer over medium high heat for 20 minutes until the sauce has reduced by half.
Puchero Paraguayo
Puchero Paraguayo
There are numerous versions of puchero found all over South American countries, Mexico, and even the Philippines; all influenced from Spanish immigration. Puchero is the Spanish word for stewpot, referring to the clay pot that it was traditionally cooked in. Puchero was originally considered peasant food, using what ingredients were available. The Paraguayan version of this stew contains a variety of root vegetables, beef, and rice.
Ingredients
- 1 1/2 lbs flank or skirt steak cut into small pieces
- 4 garlic cloves minced
- 6 tbsp olive oil
- 1 medium onion diced
- 1 green pepper diced
- 2 carrots sliced
- water
- 2 potatoes cubed
- 1 lb pumpkin cubed
- 1/2 cup rice washed
- salt and pepper to taste
Garnish
- cilantro chopped
Instructions
- Marinate the beef with salt, pepper, 2 tbsp of olive oil, and the minced garlic for 30 minutes.
- Heat up the rest of the olive oil in a large stock pot over medium high heat. Sauté the beef until browned.
- Add in the onions, carrots, and green peppers. Sauté for 2 minutes.
- Pour in the water, potatoes, and pumpkin. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Season with salt and pepper. Add in the rice. Simmer for another 15-20 minutes until the rice is cooked.
- Let sit for 15 minutes before serving.
Sandwich Olimpico
Sandwich Olimpico
A sandwich the size of Mount Olympus? Yes. Yes it is. Sandwich Olimpico is a popular triple decker sandwich found all over Uruguay in markets, bars, and restaurants. This beast of a sandwich contains ham, cheese, roasted red peppers, lettuce, tomato, hard boiled eggs, on 4 mayo lathered slices of bread. It is then gently pressed to make it possible to fit a bite of everything in your mouth because it is literally 4”-5” high. You honestly won’t need any side with this sandwich. It is that filling.
Ingredients
- 4 slices white bread
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 3 slices ham
- shredded lettuce
- 2 slices swiss cheese
- roasted red pepper cut into strips
- 2 hard boiled eggs sliced
- 1/2 small tomato sliced
Instructions
- Gather all of the ingredients to make sandwich assembly easy. Also, mix the mayo and lemon juice together.
- Spread some mayo on one slice of bread. Place the ham, followed by the lettuce, on the bread.
- Spread some mayo on another slice of bread. Place the bread face down on the lettuce. Top the bread with the Swiss cheese, followed by the roasted red peppers.
- Spread some mayo on another slice of bread. Place the bread mayo side up on top of the roasted red peppers. Place slices of hard boiled eggs on the bread, followed by the tomato.
- Spread the rest of the mayo on the last slice of bread and place that on top of the tomatoes.
- Gently press down on the sandwich with both hands, keeping it together without the ingredients falling out the sides.
