Tag: Food

Papi’ Seafood & Oyster Bar Vancouver | English Bay

Papi’ Seafood & Oyster Bar Vancouver | English Bay

Casual seafood-focused favourites with bold, delicious flavours. Papi’s Seafood and Oyster Bar replaced Raincity Grill (and formerly Beach Bay Cafe) at Denman Street. The 2200 sqft space is refreshing, bright and airy. A good match for its playful seafood fare. To start our 5 Year […]

The Deck Kitchen + Bar Richmond

The Deck Kitchen + Bar Richmond

The Ginger Beef is legit. It is the original family recipe from The Silver Inn in Calgary. The Deck Kitchen at the Pacific Gateway Hotel in Richmond (near the YVR Airport) recently renovated. The menu focus is West Coast Cuisine with locally sourced ingredients. Their […]

Coast Restaurant 15 Year Anniversary Menu | $15 Seafood Tasting Plates

Coast Restaurant 15 Year Anniversary Menu | $15 Seafood Tasting Plates

In celebration of this fifteen-year milestone, Coast is offering $15 seafood tasting plates for 15 days between September 3rd to 18th at 12pm to 6pm.

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

Coast Restaraunt located on Alberni Street is celebrating their 15th Year Anniversary with a special menu between September 3rd to 18th from 12pm to 6pm. Here you will be able to sample a selection of new and old favourites for $15. Now is a great time to taste everything!

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

Ahi Tuna Sashimi & Arugula: avocado salad with pine nuts, citrus vinaigrette

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

BC Halibut Wrapped in Seafood Bacon: served over spaghetti nero puttanesca

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

Atlantic Lobster Thermador: saffron risotto and sweet peas

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

Warm Dungeness Crab Salad: grilled peaches, asparagus and shaved shallots. This is one of my favourites and the fresh seasonal peaches are delicious!

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

Maple Organic Ocean Chinook: served with smoked potato mascarpone ravioli and chives

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

Lobster Taro Root Taco Trio: avocado, pea shoots and chipotle aioli

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

BC Rainbow Sushi Roll: served with pickled ginger, wasabi and soy

COAST VANCOUVER 15TH ANNIVERSARY MENU NOMSS.COM CANADA FOOD BLOG

What’s your favourite seafood dish? Let me know in the comments below or tag me on Instagram @instanomss if you’ve tried this menu. I’d love to see your food photos!~

Coast Restaurant
URL: https://www.glowbalgroup.com/coast/
Cuisine: Seafood

Hours:

Mon 11:30 am – 1:00 am
Tue 11:30 am – 1:00 am
Wed 11:30 am – 1:00 am
Thu 11:30 am – 1:00 am
Fri 11:30 am – 2:00 am
Sat 11:30 am – 2:00 am
Sun 11:30 am – 2:00 am


1054 Alberni Street, Vancouver, BC V6E 1A3
(604) 685-5010

more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | Blueberry Coconut Lemon Ice CreamBlueberry Smoothie | Raw Bars

I was invited by Glowbal Group for menu tasting.


This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Starbucks Pumpkin Spice Latte Returns!

Starbucks Pumpkin Spice Latte Returns!

Announcing return date of its beloved Pumpkin Spice Latte (PSL), Starbucks® has declared Tuesday, August 27, the first day of Fall. Celebrating its sixteenth year, Pumpkin Spice Latte has become a cultural phenomenon, synonymous with Fall, and is Starbucks top-selling seasonal beverage of all time, having sold an […]

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

This famous Szechuan style Dan dan noodles just got a makeover! Guilty pleasure without the guilt and the pork! There are many variations to this popular Chinese noodles. In Sichuan, it is spicy, numbing and slightly crispy. Other southern regions, characterize this satisfying noodles topped […]

Glowbal’s Super Secret Chef’s Table Menu

Glowbal’s Super Secret Chef’s Table Menu

Last night I ate in the prep kitchen at Glowbal with Emad Yacoub, owner of the Glowbal Group with a few selected OG food bloggers – Sherman, Diana, Dennis. Catch our Instagram, in our IG Stories to see us being led down the restaurant downstairs to their prep kitchen for Glowbal’s Secret Chef’s Table. We didn’t know what to expect. Just like a blind date!

This new dinner series is just launching and gives you a super exclusive taste unlike any other you’ve experienced. It’s almost surreal – like a scene out of the movie Chef or For Grace. Spoiler alert below!

The prep kitchen is sectioned off. 10 seater round table, floral backdrop, fresh blooms and ambient music. The air is clear and minimal noise.

The tasting menu includes 8 courses with wine pairing.

Course one – Scallops and Smoked Sable Fish Crudo: This bright and favourable appetizer was perfect to kick off our taste buds. Lime caviar, ginger emulsion, watercress foam.

Wine Pairing: Vanessa Vineyard Viognier 2018 – Okanagan, BC

Course two – Cure Arctic Char: Mandarin pudding, shiso bavarois, cucumber gelee

Wine Pairing: Black Hills Rose 2017 – Okanagan, BC

Course three – Lobster Ravioli with lobster tail, seared foie gras, peas, fava beans and zucchini blossoms. Pair this with a glass of Petit Guiraud Sauternes for a long-balanced and luscious lingering finish.

Wine Pairing: Tantalus Blanc de Blanc – Okanagan, BC

Course four – Plum & Champagne: This smooth and silky granite with lemon Balm was a great palate cleanser.

Wine Pairing: Beringer Vineyards Chardonnay 2016 – Napa Valley, California

Course five – Seared Japanese A5 Wagyu served with honeydew, smoked purple potato, and a black truffle croquette explosion.

Wine Pairing: Domaines Barons de Rothschild Lafite ‘Legend R’ 2015 – Medoc, France

Course six – Smoked Pancetta wrapped lamb loin, lamb cheeks, wild mushrooms and bell peppers

Wine Pairing: Arinzano ‘Hacienda de Arinzano’ 2014 – Rioja, Spain

Course seven – Tender venison loin served with beef and blueberry crumbs, fennel purée, roasted date, and red current foam

Wine Pairing: Treana 2015 – Paso Robles, California

Course eight – Jivara Chocolate Mousse: feuilletine, caramel, gold flakes. Open up the circular sphere to a pleasant surprise! I won’t ruin it for you!

Wine Pairing: Burrowing Owl ‘Coruja’ – Oliver, BC

For more information on reservations Glowbal’s Secret Chef’s Table visit www.glowbalgroup.com/glowbal/

more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | Blueberry Coconut Lemon Ice CreamBlueberry Smoothie | Raw Bars


Glowbal by Glowbal
URL:  https://www.glowbalgroup.com/glowbal/
Cuisine: Pacific North West

590 W Georgia St, Vancouver, BC V6E 1A3
(604) 602-0835

I was invited by the Glowbal Group for a menu tasting.

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Turkey Katsu Sando: Crispy Japanese Turkey Sandwich Recipe

Turkey Katsu Sando: Crispy Japanese Turkey Sandwich Recipe

If you love turkey sandwiches, this crispy Japanese turkey katsu sando is next level. This recipe plays on the classic Tonkatsu deep-fried pork cutlets dish coated with panko crumbs and then deep-fried. Japanese people love this dish a lot and have included this deep-fried crispy […]

Chicken Wing Lovers: Vote for your Favourite Wing Flavour in Celebration of 7-Eleven Canada’s National Wing Weekend!

Chicken Wing Lovers: Vote for your Favourite Wing Flavour in Celebration of 7-Eleven Canada’s National Wing Weekend!

Chicken Wings lovers mark your calendar! 7-Eleven is celebrating National Wing Weekend from Saturday, July 27th to Monday, 29th. Ahead of this mouthwatering weekend, 7-Eleven Canada is asking you to decide once and for all which type of chicken wings are superior: Naked Pub Style […]

Best Reverse Sear Steak | Staub Cast Iron Braiser Giveaway

Best Reverse Sear Steak | Staub Cast Iron Braiser Giveaway

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES  #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

The reverse sear is the best way to cook a steak, period. Traditionally, if you ask ‘How to cook the perfect steak”, people will tell you 1.”Rub the steak all over with olive oil and season well with a pinch of salt and black pepper”; 2. Add the steak to a hot pan and cook for six minutes for medium-rare, and; 3. Let it rest and rub it with little butter for an incredibly juicy steak.

For me, I dislike the narrow window of time in which the centre of the steak is cooked to a perfect medium-rare. Cooking my steak at a high temperature with the traditional method varies depending on the stove (gas vs electric), the pan (cast iron vs triple-clad stainless steel vs Teflon), the time the stars, sun and moon align. Plus, I was taught to avoid nonstick pans for searing because it doesn’t get the meat charred properly.

Slow-Cooking Steak: Sous-Vide vs Oven

Slow-Cooking Steak: Sous-Vide vs Oven

Then, there’s the option of slow-cooking a steak via sous-vide. This option guarantees a perfectly cooked steak to your preference provided that you set the temperature correctly. For example 129°F (54°C) to 134°F (57°C) for medium rare. I like to set mine at 115°F factoring the extra cooking time of searing my steak afterwards.

You can also start the process of reverse sears by slow-cooking your steak in the oven between 115°F (46°C) for 25 to 30 minutes. Set your timer at 25 minutes for your first check. If it is too raw, leave it in a few more minutes.

This method works best with steaks at least 1.5 inches thick. Always target your cooking temperature about 10°F below your desired serving temperature.

Slowing cooking your steak first in the oven or sous-vide is equally effective. Both achieve an even-cooking temperature. Sous-vide is more precise. If you forget to set your timer, that’s ok. It will maintain that desired temperature. In the oven, it is more finicky – a minute too long, your steak is over-cooked; a minute too little, it is still raw.

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Final Cooking Temperature of Strip, Ribeye, and Porterhouse Steaks

  • Very Rare to Rare: 120°F (49°C) to 128°F (53°C), 1 to 2 1/2 hours.
  • Medium-rare: 129°F (54°C) to 134°F (57°C), 1 to 4 hours (2 1/2 hours for temperatures under 130°F/57°C).
  • Medium: 135°F (57°C) to 144°F (62°C), 1 to 4 hours.
  • Medium-well: 145°F (63°C) to 155°F (68°C), 1 to 3 1/2 hours.
  • Well done: 156°F (69°C) and up, 1 to 3 hours.
HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES  #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Perfect Browning in a Cast Iron Skillet

Reverse searing means slow-cooking the steak first and end in a hot pan. I love using my Staub Cast Iron Braiser with Chistera Spikes. The ‘Chistera drop structure’ captures any condensation produced, distributing it evenly over you food, creating juicy tender meat and hearty aromatic vegetables. The cast iron braiser creates this beautiful charred, crispy, dark brown crust. The cast iron pan is ripping-hot and is able to maintain a high temperature evenly.

I like using a deeper braiser and residual au jus to roast a side of vegetables.

Pro Tip:

  • Remember to use an oil with a high smoke point.
  • Cook the steaks, flipping every few seconds until they are charred all over. Limit your time to a minute.

Serve the steaks and dig into the best-cooked juiciest steak you’ve ever had in your life!

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Pin the above image to your Best Steak Recipe Board to bookmark this page. We are so excited to share our recipes with you!

more: SESAME HAND SHREDDED TURKEY RECIPE | Actifry Brussel Sprouts Recipe | INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳

HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES
HOW TO MAKE THE BEST REVERSE SEAR STEAK RECIPE STAUB CAST IRON NOMSS.COM HEALTHY FOOD RECIPES #STEAK #REVERSESEAR #STAUB #CASTIRON #INSTANOMSS #RECIPES

Enter to Win a Staub Cast Iron Braiser valued at $385 CAD!!

  1. Post a comment on this blog post and tell us what’s the first thing you would cook in your new cast iron pan! One entry per person.
  2. Follow and tweet this (one entry per day): RT WIN @Staub_ca #CastIron Braiser Best Reverse Sear Steak #recipe w @instanomss #castironcooking #fbloggers #steak
  3. Follow both on @instanomss and @Staub_ca.
  4. Head over to our Instagram (@instanomss) to enter.

a Rafflecopter giveaway

To enter this amazing giveaway, you must be Canadian excludes Quebec resident (13+ years of age). Complete the following. Your chance increases the more items you complete and the more social media platforms you follow. Good Luck! Contest closes July 19, 2019 11:59 pm PST. 

This post is sponsored by Staub Canada and contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Blueberry Lemon Zest Coconut Milk Ice Cream | Vegan + Gluten-Free

Blueberry Lemon Zest Coconut Milk Ice Cream | Vegan + Gluten-Free

This delicious Blueberry Lemon Zest Coconut Milk Ice Cream just needs 3 ingredients! You’re going to love this easy to make no churn ice cream recipe that can be ready to eat in less than 5 mins! This insanely creamy, fruity nice cream with a little bit of zing, is egg-free, dairy-free, gluten-free and totally vegan! Best of all, it is totally healthy and packed full of antioxidants, Vitamin C and folate for a healthy boost to your immune system!

KETO FRIENDLY BLUEBERRY SMOOTHIE RECIPE

KETO FRIENDLY BLUEBERRY SMOOTHIE RECIPE

The best blueberry smoothie just needs 5 ingredients! You’re going to love this LOW-CARB KETO FRIENDLY smoothie with coconut milk. It is ready in less than 5 minutes! This blueberry smoothie recipe with Thai Coconut Milk is creamy, nourishing and absolutely satisfying! It is perfect […]

Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞

Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Hand Pulled Poultry NOMSS.com Food Blog
This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own.

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 TURKEYTM 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. 

 

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Hand Pulled Poultry NOMSS.com Food Blog

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Hand Pulled Poultry NOMSS.com Food Blog

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.

 

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Hand Pulled Poultry NOMSS.com Food Blog

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 TURKEYTM to learn more

 

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Hand Pulled Poultry NOMSS.com Food Blog

 

 

Print

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

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.


Scale

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)
  • 34 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

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. 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.

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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Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Hand Pulled Poultry NOMSS.com Food Blog

Pin the above image to your Quick and Easy Recipe Board to bookmark this page. We are so excited to share our recipes with you!

 

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more: Raw Bar Recipe | Actifry Brussel Sprouts Recipe | INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳

 

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

 

 

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TurF Vancouver Spring Menu | Kitsilano

TurF Vancouver Spring Menu | Kitsilano

TurF Vancouver is a fitness studio, restaurant & cafe and shop in the Kitsilano neighbourhood on West 4th. I love the healthy choices and wholesome food that makes you feel alive – no refined sugar, non-processed. Just a lot of organic ingredients, mostly plants and […]

Hydra Estiatorio Mediterranean & Bar at EXchange Hotel Vancouver

Hydra Estiatorio Mediterranean & Bar at EXchange Hotel Vancouver

Hydra Vancouver is an estiatorio Mediterranean restaurant & bar that just opened at the newly renovated luxury EXchange Hotel on 475 Howe Street (between Pender and Hastings.) The 180-seat Greek restaurant itself is a stunning bi-level, washed with natural light from its six-story atrium lobby. […]