How to Cook Rice for High Roast Turkey

Rice was accepted with glee - we asians go on a syndrome if we don't have RICE - i don't know about others but me, yes.

Turkey Finale - The Day of Thanksgiving

Hey, don't be so long-winded and start the action.  The turkey has to be on the table by dinner time and you are still ya-dy-ya-ya. 

Alright - action for today:

Day 2 - Preparation for High Roast Turkey

Oh Brined Turkey, i have not forsaken you,  i know you need to be trussed and would love to go on a drying vacation in the cooler.

Brining the turkey

Thanksgiving Day in America is a time to offer thanks, of family gatherings and holiday meals. A time of turkeys, stuffing, and pumpkin pie.

Hakka Pestle Cereal Rice/Ham Cha Farn/Looi Cha Farn

This is my shortcut version to this dish, no pounding involved. I was discussing this dish with amy friend, Matilda, who is in Sydney, Australia and she told me about this Hakka Pestle Cereal and she send me a huge packet to try. Thank you, dear Matilda and Nancy, who took this packet back to Malaysia when she viisting Sydney. Through their generous and kind gesture, i am able to try the cereal and i should say they make a good, delicious and easy meal.

Pan-fried Fish Fillet with Pace Picante Sauce

 As part of the Foodbuzz Tastemaker Program, I received 2 bottles of Pace Picante sauce and both bottles were 'medium' and would have loved them more if i had 'HOT'

Pandan Flavored Ban Jian Kuih

The attempts Ban Jian Kuih, Ban Jian Kuih II and Ban Jian Kuih IIIso far are edible but it is still not 'THE GOAL". 

Watermelon Salad

Do not fret, if you are unlucky like me in choosing a flavorful and sweet watermelon.  Turn the not so sweet watermelon into Watermelon Drink and Float or this salad.

Beef Stew

This is my version of the classic Beef stew , a savory meal which is a deeply comforting food that will warm your family up on a cold winter night.

Lo Sam Chung Yoke/Red Cooked Belly Pork

My 'Mother Sauce' which was used to red cooked this belly pork dish has not failed to produced a dish with a full depth of flavor that was astounding.  The more times i used to cook with it, the 'meatiness' of flavor or 'umami' increases and become a lot more complex.