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.
Roasted “Char Siew” Turkey Breast with Egg Crepes and Brown Hoisin Dressing
Serves 4, Easy
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
Sugar, to taste
2 tbsp water
- Preheat oven to 180ºC.
- 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.
- 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.
- Prepare the dressing. Combine all the ingredients in a mixing bowl and mix well. Set aside till ready to use.
- Serve sliced turkey breast with egg crepes and condiments.
This was first published in Wine & Dine Cookbook Issue #1 April 2018, ‘Double Pagoda x Cookbook’.
This post was also created in partnership with Chee Seng Oil. For more information, please visit their website.