The Art of Modern Wifery

So Mme. SF and I invited some of our friends for an authentic American thanksgiving dinner last November. It was a wonderful feast and everybody was impressed with our turkey that some of my Indonesian friends are going to make an attempt to make one.

The trick to make turkey ready for dinner is to start early, I mean way early. I learned this the hardway; one thanksgiving, I started to cook at 4, and we ended up eating at 10 (HA!) So from the Better Homes Cookbook, here's to turkey!

Roast turkey (serve 12)
1 5 kg (about 10 lbs) turkey
salt (optional)
stuffing (optional)
butter (optional)
Any herb you want to use (optional and I used dried parsley)

Make sure the turkey is thaw and rinse the turkey body cavity (if desired); pat dry with paper towels. Rub body cavity with salt and spoon stuffing loosely into neck and body cavity. Do not overstuffed turkey! Pin turkey neck skin to back.

Tie drumsticks securely to the tail and twist wing tips under the back. (I say that it is as if the turkey is ready for sunbathing :P)

Place turkey, breast side up, on a rack in a shallow roasting pan. Brush skin with butter and the herb. Cover turkey loosely with foil.

Roast in a 160 C (325F) oven for 2 1/4 hours. Remove foil, cut string between drumsticks. Continue roasting for 30 - 45 minutes (or 1 to 1 1/4 hours if stuffed) or until thermometer registers 82C (180F) and if stuffed, stuffing shound registers 73C (165F). Make sure that the juices run clear and drumsticks move easily in their socket.

Remove turkey from oven. cover with foil, let stand for 15 to 20 minutes before carving.

Word of precaution: It always takes me longer than the stated time when I roast turkey. I think it is due to my oven and the fact that I constantly peek at my turkey because I just can't wait for it to be cook. The best way is to invest on a meat thermometer and check the temprature to make sure its doneness.

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Who doesn't love food on a stick? I mean think about it! Hot dog is good but hot dog on a stick is deliciousness. So you may think grill chicken is all that...but put it on a stick aka chicken sate and you'll have a new favorite :)

My chicken sate is my style of Indonesian chicken sate. It's easy to make (even my sister made a good one) and as passed the test from a panel of international judge. As any other Indonesian food, it doesn't have a set recipe. So just like what I said to my little sister, just smell it, if it's smell right, then it'll turn out good.

La famille de numero quatre' Chicken Sate
1 lb Chicken thigh fillet
2 shallots
3 cloves of garlic
1 tbs (or more) corriander powder (for food processor) or seeds (for mortar and pestle)
salt to your liking
Sweet soy sauce - the amount of sweet soy sauce depends on the amount of chicken, but I'm guessing maybe 1/4 to 1/3 cup
Skewers!

For peanut sauce
1 clove of garlic
a handfull of peanut
1/2 cup peanut butter
1/4 cup hot water
salt
2 tsp sweet soy sauce
1 chilli (optional)

Cut chicken into bite size and set them aside in a big bowl. In a food processor (or to make it more authentic, mortar and pestle) blend shallots, garlic and corriander powder/seeds, and salt to paste.

Add the shallot paste to the chicken and add enough sweet soy sauce to cover chicken. Then smell it! you should be able to smell shallot mix with corriander and the sweetness from the soy sauce

Marinate overnight to 2 days. The day you want to grill your sate, soak skewers in water. Thread chicken on to skewers. Grill chicken until just cooked through.

While chicken is grilling, start working on the peanut sauce, crush garlic, peanut, salt, and chili (if using). Mix peanut butter and hot water (1 tbs at a time) in a bowl until peanut butter reach sauce consistency. Add the crush peanut and sweet soy sauce and mix. You can add more sweet soy sauce or salt or any spices to your liking. Transfer sauce to a plate.

Transfer chicken to a plate, serve warm with warm rice and the peanut sauce. YUMMY!

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