Roasted “Char Siew” Turkey Breast with Egg Crepes and Brown Hoisin Dress­ing

Serves 4 EASY

Wine & Dine Cookbook - - DOUBLE PAGODA x COOKBOOK -

Who says turkey is just for Christ­mas? Here’s a lovely way to en­joy this big bird —mar­i­nated in char siew sauce a la Pek­ing duck.

For the roasted “char siew’’ turkey breast

500g turkey breast

10 pieces egg crepes, store-bought Half a cu­cum­ber, juli­enned

2 stalks spring onion, juli­enned 100g gin­ger, juli­enned and fried till

golden brown

100g roasted cashew nuts,

roughly chopped

Mi­cro cress, for gar­nish

For the mari­nade

5 cloves gar­lic

100g old gin­ger

4 tbsp Dou­ble Pagoda Gin­ger Oil 100g oys­ter sauce

2 tbsp peanut but­ter sauce

100g hoisin sauce

2 tbsp dark soy sauce

2 tbsp soy sauce

2 tbsp sugar

Salt, to taste

For the dress­ing

200g hoisin sauce

1 tbsp dark soy sauce

2 to 3 slices gin­ger, juli­enned 2 tbsp Dou­ble Pagoda Gin­ger Oil 20g wolf­ber­ries

Sugar, to taste

2 tbsp water

1. Pre­heat oven to 180ºC.

2. Pre­pare the mari­nade. Com­bine all the in­gre­di­ents in a large mix­ing bowl and mix well. Mar­i­nate turkey breast for at least 2 hrs be­fore cook­ing.

3. Place mar­i­nated turkey on a bak­ing tray and roast for 25 to 30 mins, un­til cooked. The juices should run clear when pierced with a skewer. Let turkey rest for 5 to 8 mins be­fore slic­ing.

4. Pre­pare the dress­ing. Com­bine all the in­gre­di­ents in a mix­ing bowl and mix well. Set aside till ready to use.

5. Serve sliced turkey breast with egg crepes and condi­ments.

Roasted Char Siew” Turkey Breast with Egg Crepes and Brown Hoisin Dress­ing

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.