Cook Up a Celebration

What’s your secret to keeping the roasted whole turkey juicy and flavourful?
Size matters because larger birds need longer cooking times, which can dry them out. I start with a slow roast so the heat penetrates evenly, then switch to highheat for the last 20 to 30 minutes to crispthe skin. This final stage is crucial. I bastewith salted butter every 10 minutes during this period to lock in moisture and flavour. For a lighter option, olive oil works too.

What side dishes do you recommend for a balanced festive spread?
I like roasted pumpkin for its natural sweetness, but any root vegetables work. A mixed berry or cranberry sauce adds a tangy lift.

How did the turkey and chicken ham carbonara make it onto the festive menu?
Turkey is often the star on day one, but by day two, you can shred the meat and give it new life in pasta. It’s a great way to use leftovers. Chicken ham adds colour and makes the dish more visually appetising.

What’s the secret to a creamy carbonara sauce without it being too heavy?
Use the right cream. Heavy cream or full-fat dairy works best for texture. Cook it over low heat and avoid boiling, or the fats will separate.

*At Happy Café (Level 1), enjoy the Roasted Turkey for $129,  (inclusive of GST)

Roasted Turkey Cooking time:
2 hrs to 2 hrs 30 mins

Ingredients
1 whole turkey (4.5–5kg)
1 potato
5–6 whole garlic bulbs
1 carrot
1 yellow onion
1 celery stick
2 blocks salted butter
Thyme
Rosemary
Salt
Crushed black pepper

Method:
1. Clean the turkey thoroughly and remove the innards. Pat dry with a kitchen towel, then season both the inside and outside generously with salt and freshly ground black pepper.
2. Cut half of the butter and all the root vegetables into small cubes. Mix them well with the herbs, then stuff into turkey. Take the remaining butter and tuck cubes under the skin and the turkey breast.
3. Preheat the oven to 175°C. Brush the turkey with a layer of softened butter, place it on a roasting tray, and wrap with foil. Roast for 2 hours, basting the bird with butter every 20 minutes to keep the meat moist and juicy.
4. Remove the foil, brush the turkey with more butter, and continue roasting uncovered. Baste every 5 minutes and roast until the skin turns golden brown. Check doneness with a food thermometer inserted into the thickest part of the thigh near the bone — it should register at least 80°C.

Berries Sauce
Ingredients
500g frozen mixed berries
150g sugar
3g lemon zest
50ml lemon juice
½ cinnamon stick
Pinch of salt

Method:
Place all the ingredients into a cooking pot and cook over low heat. Simmer gently until the berries are soft and reach your desired texture. Turn off the heat and allow the sauce to cool before using. If you can’t finish the turkey, use the leftover meat to make a hearty sandwich or toss it into our next pasta recipe.

Christmas Carbonara Pasta

Ingredients
160g linguine per serving (adjust to preference)
150g turkey meat, diced
50g chicken ham, diced
10g onion, diced
5g garlic, chopped
120ml cooking cream
1 egg yolk
2-3g parmesan powder (or as desired)
Olive oil
Parsley, chopped (dried or fresh)
Salt and black pepper, to taste

Berries Sauce
Ingredients
500g frozen mixed berries
150g sugar
3g lemon zest
50ml lemon juice
½ cinnamon stick
Pinch of salt

Method:
1. Place all the ingredients into a cooking pot and cook over low heat. Simmer gently until the berries are soft and reach your desired texture. Turn off the heat and allow the sauce to cool before using.If you can’t finish the turkey, use the leftover meat to make a hearty sandwich or toss it into our next pasta recipe.

 *At Happy Café (Level 1), enjoy the & Christmas Carbonara Pasta for $11.90  (inclusive of GST)

For your Hong Kong-style steamed cod fish, how can we keep the fish moist and flavourful?
Use very fresh fish, or treat frozen cod properly so it tastes fresh. Marinate it first to remove any fishy smell, then steam only when your water is at a rolling boil (about 100°C) to lock in moisture. Avoid over-steaming, and pour the hot soy-based sauce over the fish immediately after cooking so it absorbs the flavour.

If fresh cod isn’t available, what other fish would you recommend for a similar taste and texture?
Sea bass, red snapper, grouper, or threadfin work well. Red snapper and grouper are more premium, while sea bass is more affordable and widely available.

How can home cooks achieve the crisp and tender textures in Yin Yang Kailan without overcooking the vegetables?
Prepare all ingredients before cooking. Blanch stems quickly, then shock them in ice water to keep them al dente. Fry the leaves only when completely dry so they crisp up without absorbing too much oil.

Both your dishes are lighter and healthier. How do you keep them festive?
Presentation is key—clean plating, vibrant colours, and fragrant garnishes like julienned spring onion, red chili, coriander, and fried ginger make the dishes feel special.

HK–Style Steamed Cod Fish

Ingredients
300g cod fillet, trimmed and portioned
30g ginger (15 g julienned for steaming,15 g for frying)
15g spring onion, julienned and soaked in ice water (to curl)
5g red chilli, julienned
5g coriander leaves, washed
30g light soy sauce
15g sesame oil (used for aroma, in place of Shaoxing wine)
6g sugar
1g white pepper
40g vegetable oil (25 g hot oil for garnish, 15 g for frying ginger)
30g hot water

Method
1. Trim and portion the cod fillet. Julienne ginger (two batches: one fresh, one for frying). Julienne the spring onion and soak in ice water to curl. Julienne the red chilli and wash the coriander leaves. Prepare the soy sauce mix (soy, sugar, water).
2. Place the cod on a plate with 15g julienned ginger. Drizzle with sesame oil and season lightly with salt and pepper. Steam over high heat for 8–10 minutes until just cooked. While steaming, fry 15g julienned ginger in 15g oil until golden and crispy; drain. Warm the soy sauce mix and heat 25g oil until smoking hot.
3. Remove any excess steaming liquid from the cod. Garnish with spring onion, red chilli, and coriander. Pour the hot oil over the garnish to release aroma, spoon the soy sauce mix around the
fish, and top with the crispy ginger. Serve immediately.

At Lucky Cuisine (Level 3), savour the HK–Style Steamed Cod Fish & Yin Yang HK Kailan with rice set for 2 pax for just $49.90 (inclusive of GST).

Yin Yang HK Kailan

Ingredients
250g HK kailan (separate stems & leaves)
10g garlic, smashed
16g cornflour
3g salt
550g vegetable oil (for deep-frying,
blanching, garlic oil, and silver fish)
1 bowl ice water
30g dried silver fish (rinsed, dried, deep-fried)
15g fried shallots

Method
1. Trim and peel kailan stems; washand dry leaves, halving larger ones.Smash garlic; rinse and dry silver fish. Prepare cornflour and fried shallots. Heat oil to 170–180°C.
2. Blanch stems in boiling water with 2g salt and 5g oil for 2–3 minutes; shock in ice water and drain.
3. Lightly dust leaves with cornflour and deep fry at 170–180°C for 30–40 seconds until crisp; drain. Deep fry silver fish in medium-hot oil (160–170°C) until golden and crispy; drain.
4. In a separate pan, heat 15g oil and fry garlic until golden, then toss with blanched stems and season lightly with salt.
5. Arrange stems neatly on a plate, top with crispy leaves, and garnish with silver fish and fried shallots. Serve immediately, as the leaves soften quickly.