Author: @Moku_O_Keawe Serves: 8 Time: 3h’
Disclaimer: “my feline overlords expressed displeasure with my inattention by knocking my cell phone into the pool, rendering the photos of these recipes inaccessable” This photo has been taken from internet. Credits to the owner.
- 1 turkey carcass
- 3 qts water
- 1 tbsp salt
- 1 c. rice, washed
- 1 2 in. piece of ginger root, peeled & sliced
- 1 handfull Chinese parsley, chopped
- 1/3 c. green onions, chopped
1. Place turkey carcass into a large pot. Add enough water to cover
2. Bring to a boil, then turn down to simmer until meat falls off bone (abt 2 hrs)
3. Remove all meat from carcass; strain broth to remove small bones
4. Return meat & broth to pot
5. Add enough water to make 3 qts. Add ginger, rice
6. Bring to a boil, then turn down to simmer for abt 1 hr, stirring occasionally.
7. Remove from heat. Add salt, serve w/ parsley & green onions sprinkled on top
Story of the recipe
This is a korean soup made for someone feeling sick, turning leftovers into a meal.
I was born, raised, & have lived in Hawaii my whole life. The recipes I’m submitting reflects a wide array of influences: American cuisine, in addition to the multi-cultural impact that immigrants to Hawaii from Polynesia, Asia & Europe.
My mother was born (in Hawaii) during the Great Depression & WWII, so the recipes from her were from a time of austerity: food shortages, martial law, threat of attack. Nothing was wasted or thrown away. Everyone had a garden (necessary for survival), plus a few chickens for meat & eggs, a wild pig (caught as a baby) being raised on scraps for meat, bacon. People also went to the beach & fished, & gathered seaweed, mollusks, etc. Heavy military presence, only meat commercially available was canned: spam, corned beef, tuna, vienna sausage, deviled ham.