Bake ahead and enjoy all the Autumn / Back to School activities with this spicy and tangy recipe!

This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

Autumn in Vancouver is very distinct. The weather in September Labour Day gets crisper, the rain starts rolling in and traffic is insane with everyone is in a mad rush to get to back to school or work. Secretly, I’m using Em as an excuse to shop for school supplies. Who says a 2-year old doesn’t need double-tipped gradient pens?!

To keep up with all the kid’s activities, there’s no denying meal-planning and versatility is a must! This recipe holds up even a few days later and everyone doesn’t even seem to mind to eat it cold (if we get too lazy to reheat it).

I am working Turkey Farmers of Canada again to bring you another quick and delicious recipe using Canadian Turkey like this and this.

This Vietnamese Spicy Camarel Turkey Wing Recipe is easy, big on flavour, yet quick to make! This simple oven turkey wing recipe is rich and tangy. The spiciness can be adjusted to your heat preference or omitted if you are feeding little ones. For us, I usually make two batches. One spicy and one non-spicy.

Turkey is a tasty, versatile and very nutritious lean protein that easily adapts to different flavours. It can be used for milder dishes like turkey pho or turkey congee or bolder, brighter, flavours like this recipe.

I love how it is a concentrated source of protein to help build strong, healthy muscles and packed with Iron, Zinc, Sodium, Vitamin B12, Niacin, Selenium, Vitamin D, Potassium and Magnesium, Phosphorus and Tryptophan.

Marinating Your Turkey Wings

Poke a few holes in your turkey wings to help the marinade infuse deeper into the big giant wings. I usually like to marinate overnight in a reusable food storage bag. If you are in a pinch for time, even 20 mins help.

These baked spicy caramel wings are juicy, moist and tender.

Try making this recipe with turkey thighs. Grill the cutlets to add to your rice and top it off with a fried egg! Remember to pound the turkey into thin pieces like a cutlet.

For more information and recipe ideas, visit THINK TURKEY^TM to learn more

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Have you tried cooking with turkey wings before? Let me know in the comments below or tag me on Instagram @instanomss if you’ve made this recipe. I’d love to see your creations~

Vietnamese Spicy Caramel Turkey Wings

★★★★★ 5 from 4 reviews

• Author: Nancy
• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 minutes
• Yield: 6 turkey wings 1x
• Category: Mains
• Method: Baking
• Cuisine: Vietnamese

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Description

This Vietnamese Spicy Camarel Turkey Wing recipe is easy, big on flavour, yet quick to make! This simple oven turkey wing recipe is rich and tangy. 

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Scale 1x2x3x

Ingredients

• 6 turkey wings (tips removed, most are sold this way)
• 1 lime, juiced
• 1/3 cup brown sugar (or 1/4 cup honey)
• 1 tbsp paprika powder
• 2 tsp salt
• pinch of black pepper
• 2 tbsp olive oil
• 1/2 tbsp fish sauce
• 1 tsp garlic powder
• 1 bird’s eye chili (thinly diced, deseeded if you prefer less heat)

 

 

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Instructions

1. Preheat oven to 425°F for 35-40 minutes or until the internal temperature reaches 165°F. 
2. Line a large baking sheet with parchment paper. 
3. Place the turkey wings in a large bowl and pour the lime juice, brown sugar, parika powder, salt and black pepper, olive oil, fish sauce, garlic powder and bird’s eye chili.
4. Toss until each piece is evenly coated. 
5. Place the turkey wings on the baking sheet in a single layer.
6. Bake the turkey wings for 35-40 minutes, flipping over halfway. 
7. Rotate the turkey wings one last time and bake for another 5 minutes until golden brown and crispy.
8. Garnish with a few thinly sliced bird’s eye chili, cilantro.
9. Serve immediately and enjoy!

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Notes

• Rotating and flipping helps the turkey wings burning on one side.
• Use a heavy duty commercial baking sheet that won’t warp in the oven. This is the baking sheet and cooling rack I use. 
• Try making this recipe with turkey thighs. Grill the cutlets to add to your rice and top it off with a fried egg! Remember to pound the turkey into thin cutlets.

Keywords: Vietnamese Spicy Caramel Turkey Wings, spicy chili wing recipe, fish sauce, how to bake turkey wings, canadian turkey

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more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | TURKEY KATSU SANDO: CRISPY JAPANESE TURKEY SANDWICH RECIPE カツサンド |  INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | 

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Sesame Hand Shredded Turkey 芝麻手撕火雞 is a refreshing low carb recipe that is super quick and easy to make. This light mouth-watering cold appetizer is a take on the traditional Sesame Shredded Chicken dish by swapping the chicken for turkey! We love the lower calorie count, concentrated source of protein, and nutrient-dense turkey. Turkey tastes delicious in your favourite, everyday recipes. Turkey is an excellent option to add to your daily protein rotation.

For our Sesame Hand Shredded Turkey recipe, we used turkey legs and thighs. My family loves dark meat because it has tender and moist meat with wonderful flavour! It takes approximately 1 to 1.5 hours to roast turkey legs (bone-in, skin-on) at 350F or 30 mins in an InstantPot. If you prefer you can also use different turkey cuts such as split breast without back with or without skin. For more information, visit THINK TURKEY^TM and support your local Canadian turkey farmers!

Benefits of Turkey

• Turkey is tasty, versatile and very nutritious. To change up my recipes, I love adding turkey to our weekly protein rotation.
• Concentrated source of protein to help build strong, healthy muscles.
• Excellent source of Iron, Zinc, Sodium, Vitamin B12, Niacin, Selenium, Vitamin D, Potassium and Magnesium, Phosphorus and Tryptophan.
• Turkey is lean regardless of white meat or dark meat.
• Turkey is easy to prepare – bake it, roast it, fry, grill, pressure cook, etc.

I remember the first time I had Sesame Sesame Shredded Chicken 芝麻手撕雞 at a Chinese restaurant. It was so refreshing and appetizing! I loved the bright flavours of savoury with a good balance of tanginess and sweetness! I knew immediately that I wanted to replicate it myself at home.

How To Roast or Pressure Cook Turkey

Start by seasoning turkey legs with salt and pepper and a little garlic powder. Marinate for at least 20 mins in the refrigerator. If you are able to marinate overnight, even better.

Option 1: Roast turkey at 350F for 1.5 hours for approximately 1.5 lbs ( 680 g). Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).

Option 2: To pressure cook turkey in your Instant Pot add 1 cup of your preferred stock broth – we suggest poultry stock or vegetable stock. Set timer for 30 mins under high pressure. Then 10 minutes Natural Release. Remove turkey and check for an internal temperature at 165°F (74°C).

Pro Tip 1: Discard turkey skin if desired. This will reduce the fat and oil content.

Pro Tip 2: Because this is a cold appetizer dish, you may choose to prepare this 1 day in advance and let chill in the refrigerator. 

How To Make Hand Shredded Turkey

Once the turkey has finished cooking. Remove from pan and let rest for 5 to 10 mins until it is cool to touch with your hands.

To achieve hand shredded turkey, you must hand-pull the meat apart. Skipping this step will not give you the satisfying complex textures of tender turkey. You will want long fibre strands instead of chunks. The purpose of this is so every shredded, every small piece of meat gets the sauce. It is so flavourful!

Pro Tip: If you are really want to keep your hands clean, you can opt to use two forks and pull-apart the turkey meat from the bones. Remember to save the bones and any meat left on the turkey legs later to make soup or bone broth.

Preparing Other Ingredients

While the turkey is cooking, you can prepare the other ingredients.

To make this recipe healthier, easier, and quicker, we modified it with everyday pantry staples. We used sweet pickles instead of the traditional sweet and sour pickled vegetable 甜酸菜. I think they taste equally as delicious if not better!

We sliced baby red radish with a mandoline and then julienned them into tiny strips for crunch. Because radishes are neutral in flavour, it was a great vehicle to used the brine from the sweet pickles to help ‘quick pickle’ the salad. Plus, the vibrant red colour just simply brightens your dish!

Slice Thai red chilis, deseed and dice. Use one Thai red chilli deseeded for mild heat; two for medium and three (with seeds) if you would like it spicy. We do not recommend making this dish too spicy because you will miss the aromatic sesame flavours.

Peel cucumber skin. Cut in half lengthwise using a chef’s knife. Scoop out the seeds using the tip of a spoon. Removing the moisture from the cucumbers is crucial because you do not want your Shredded Turkey Salad to get watery. Julienne the cucumber.

Pro Tip: Season cucumbers with a dash of salt, mix well and let sit for 10 to 15 minutes. The remaining moisture will escape. Drain and pat dry with paper towels.

Julienne the green onions, smash a couple of garlic cloves and chop up some cilantro. Also, slice a couple of sheets of nori seaweed to give it a boost of umami!

How To Make Sesame Sauce

In a small mixing bowl, mix together your Sesame Sauce Mixture. Set aside or refrigerate.

Pro Tip: Make a big batch of the Sesame Sauce Mixture and have it on hand whenever you need to add a quick punch of flavours to your noodles, dumplings or salad. The sauce can be stored in the refrigerator for up to two weeks.

Preparing Sesame Hand Shredded Turkey

In a large mixing bowl toss together hand shredded turkey, 2 tbsp of the sesame sauce mixture, julienne sweet pickles, Thai red chilis, cucumbers, baby red radishes, green onions, minced garlic and cilantro. Mix well.

Divide and serve. Garnish with remaining cilantro, green onions.

Pro Tip 1: Although this dish is a cold appetizer it can be eaten warm as well. 

Pro Tip 2: For extra sesame flavours, toast white sesame seeds and sprinkle on top.

We hope you enjoy making this refreshing low carb quick and easy Shredded Turkey Recipe. It can be made easily in an Instant Pot or roasted in your oven.

For more information and recipe ideas, visit THINK TURKEY^TM to learn more

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Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞

• Author: Nancy
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 2-4 servings 1x
• Category: Appetizer
• Method: Instant Pot
• Cuisine: Chinese

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Description

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Refreshing low-carb hand pulled poultry meal.

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Scale 1x2x3x

Ingredients

Sesame Shredded Turkey

• 2 large Turkey legs (approximately 1.5 lbs)
• 1 English cucumber (moisture removed, julienne)
• 4 Baby red radish (slice with mandoline, julienne)
• 3 Thai red chili (deseed, diced)
• 2 slices Sweet Pickles (julienne)
• 2 springs Green onions (julienne
• 4 slices Nori Seaweed snack sheets
• 1 tsp Salt
• dash of Garlic powder
• 1 cup Poultry stock or vegetable stock
• 1/4 cup Cilantro (rough chop)
• 3–4 cloves Garlic (minced)

Sesame Sauce Mixture

Ingredients

• 2 springs Green onions (finely chopped)
• 2 tbsp Sesame Oil
• 1 tbsp Shaoxing Wine or Sherry Wine
• 1/2 tsp Salt
• 1 tsp Brown sugar
• 1/2 Ground White Pepper
• 1 tbsp Light Soy Sauce
• 4 tbsp Brine from Sweet Pickles

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Instructions

Cooking Sesame Shredded Turkey

1. Season turkey legs with salt and pepper and garlic powder. Let marinate for 20 mins or overnight in the refrigerator.
2. Option 1: Roast turkey at 350F for 1.5 hours for approximately 1.5 lbs ( 680 g). Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).
3. Option 2: To pressure cook turkey in your Instant Pot add 1 cup of your preferred stock broth – we suggest poultry stock or vegetable stock Set timer for 30 mins under high pressure. Then 10 minutes Natural Release. Remove turkey and check for an internal temperature at 165°F (74°C).
4. Once the turkey has finished cooking. Remove from pan and let rest for 5 to 10 mins until it is cool to touch with your hands. Hand-pull or use two forms to pull apart turkey meat from bones.
5. Sliced baby red radish with a mandoline and then julienned them into tiny strips
6. Slice Thai red chilis, deseed and dice.
7. Peel cucumber skin. Cut in half lengthwise using a chef’s knife.
8. Scoop out the seeds using the tip of a spoon. Julienne the cucumber
9. Julienne the green onions, nori seaweed, smash a couple of garlic cloves and chop up some cilantro.

Sesame Sauce Mixture

1. In a small mixing bowl, mix together your Sesame Sauce Mixture. Set aside or refrigerate.
2. Extra sauce mixture can be stored in the refrigerator for later use (up to two weeks.)

Preparing Sesame Shredded Turkey

1. 1. In a large mixing bowl toss together hand shredded turkey, 2 tbsp of the Sesame Sauce Mixture, julienne sweet pickles, Thai red chilis, cucumbers, baby red radishes, green onions, minced garlic and cilantro. Mix well.
   2. Divide and serve. Garnish with remaining cilantro, green onions.

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Notes

• Although this dish is a cold appetizer it can be eaten warm as well.
• Season cucumbers with a dash of salt, mix well and let sit for 10 to 15 minutes. The remaining moisture will escape. Drain and pat dry with paper towels.
• Make a big batch of the Sesame Sauce Mixture and have it on hand whenever you need to add a quick punch of flavours to your noodles, dumplings or salad. The sauce can be stored in the refrigerator for up to two weeks.
• For extra sesame flavours, toast white sesame seeds and sprinkle on top.
• Can be served alone as a meal, with a bowl of rice, or lettuce wraps.

Keywords: SESAME HAND SHREDDED TURKEY RECIPE, 芝麻手撕火雞, 芝麻手撕雞, Canadian Turkey, Turkey Farmers of Canada, Think Turkey, Low Carb Diet, Cold appetizer, chinese cuisine, chinese food, Instant Pot recipes, Instantpot, Oven roasted

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Com Vietnamese is a brand spanking new restaurant in Richmond on the corner of Lansdowne and Alderbridge Way. The 2 story high loft ceiling restaurant is beautiful, bright and well designed by Ste. Marie Design Studio Glasfurd & Walker, who worked together on Coquille, Kissa Tanto, Botanist, Savio Volpe – just to name a few. This modern looking Vietnamese restaurant menu focuses on traditional Southern Vietnamese cuisine – just how Grandma makes it. And in case you were wondering, the name Co’m means “rice” in Vietnamese.

The 75 seater restaurant features tables, booth seats, and bar area with an impressive cocktail program. Come summer 2019 you will also be able to enjoy their 20 seat patio.

Where To Park?

There are plenty of free parking in the Tempo Building off Alderbridge, street parking on Cedarbridge Way, and paid parking at the ORA Building around the corner.

Chả Giò (Pork Spring Roll) 8.50: This crispy spring roll is made with minced pork, carrot, taro, black mushrooms and glass noodles. Served with lettuce, fresh mixed herbs and nước mắm.

Papaya Salad 16.50: This is one of my favourite Vietnamese salads. Loaded with fresh papaya, carrot, lemon, onion, mixed herbs, prawn, pork loin, peanuts and house made dressing. Tangy and sweet with lots of different textures for a great mouth feel.

Thank You, Com Vietnamese for having me as a guest!

more: Anh and Chi, Chi Modern Vietnamese, Burma Superstar

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Com Vietnamese
URL: https://www.comvietnamese.com
Cuisine: Southern Vietnamese Cuisine

Hours:
Mon 11:00 am – 11:00 pm
Tue 11:00 am – 11:00 pm
Wed 11:00 am – 11:00 pm
Thu 11:00 am – 11:00 pm
Fri 11:00 am – 11:00 pm
Sat 11:00 am – 11:00 pm
Sun 11:00 am – 9:00 pm

7688 Alderbridge Way #120, Richmond, BC V6X 2A2
Phone: (604) 285-2654

 

 

 

 

 

 

Mott 32 卅二公館 in Vancouver recently just launched their summer menu and we were so excited to taste test it before it was open to the public. This high end fine dining Chinese restaurant is located at Trump International Hotel & Tower Vancouver at 1161 W Georgia Street.

They have a lovely patio, just perfect for a glass of rose just to get your appetite going!

We brought little Emily with us and she absolutely love their super cute table settings for kids!

Egg White Dumplings: This deliciously light and delicate dumpling is made with South Australian scallop, garoupa, caviar egg and gold leaf!

King Prawn Garlic Spring Roll: Super fresh and bouncy prawns.

Blue Swimmer Crab Meat Soup with Conpoy dried scallops and winter melon. This soup is absolutely perfect for summer! Winter melon helps improves digestion with its cool down effects for the summer heat. It is light and sweet with a hint of freshness distinctive to shell fish.

Cold Free Range Chicken: An absolute favourite of mine! The coriander and black truffle pairing is so lovely without being overwhelming. I could eat the whole dish myself!

White Asparagus and Crab Meat: Tender baby asparagus itself is mild tasting and goes nicely with honey peas and egg whites sauce. All you need is a bowl of rice.

Crispy Cod Fish: This deep fried spicy cod is light and not one bit greasy. The crispy garlic and chilies were so fragrant. Although a little spicy, I couldn’t stop eating it!

Alaskan Crab Meat Lotus Fried Leaf Rice: This fragrant fried rice is topped with a creamy crab meat white sauce. It goes extremely well with a heaping spoonful of their house made XO sauce!

Guava Pomelo Dessert: This twist on the traditional mango pomelo sago sweet soup is equally as tasty with a hint of tarty sweetness from Guava. What a nice refreshing dessert for summer!

Most of the items on the new summer menu at Mott 32 is available during both lunch and dinner services. Let me know what your favourite dish is in the comments below!

more: FORTUNE TERRACE CHINESE CUISINE RICHMOND 福滿樓海鮮酒家 | MOTT 32 卅二公館 | Deluxe Chinese Restaurant 凯悦酒家 | Dazzling Cafe

I was invited by Mott 32 卅二公館 and Trump International Hotel & Tower Vancouver for a menu tasting.

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