關於 popular turkey recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Crowned as one of the best Nasi Kandars and the oldest Nasi Kandar establishment in Penang, Hameediyah has been serving gourmands for more than a decade. The restaurant has been churning out delicious curries since 1907... using recipes passed down from previous generations. The proprietor insists on using freshly ground herbs (no commercial paste is used); all Chefs are to follow the recipes and procedures accordingly. At any times, the restaurant would have around 35 types of curries on offer (apart from those made to order dishes on the menu) with their Beef Rendang, Chicken Kapitan, Ayam Bawang amongst the popular options. The good quality control is one of the key reasons that the restaurant could withstand the test of time. Over the years, the restaurant has served customers from all walks of life (both locals and foreigners) and a place for both casual dining or any family occasions.

Curry Duck (Rm 15 to 20/ depending on size)
Fried Flower Crabs (Rm 18 per piece)
Curry Lamb Shank (Rm 30)
Roasted Turkey (Rm 25 to Rm 30/ thigh)
Fried Prawns (Rm 30 per piece)
Signature Curry Fish Head (Rm 30 to Rm 50)
Cheese Murtabak
Halal
Address: No. 164A, Campbell Street, Georgetown, Penang.
Business Hours: 10 am to 10 pm. Opens Daily.
Contact Number: 604- 261 1095

Full story coming up real soon!

Sate Tuna Fish Pieces and Sate Minced Tuna with Coconut Paste grilled over charcoal.

Satay, modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.

Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa.

Indonesia is the home of satay (known as sate in Indonesian and pronounced similar to the English "satay"), and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago.

Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.