Here is the recipe for my own style of "Yee Sang".
I did not record down the actual weight, I just agak-agak (estimate) only, thus you pandai pandai agak lar (adjust accordingly)!!
Fresh Salmon slices ( I bought it from Jusco)
red cabbage shreds
pear shreds (soak in ice-cold water for for few minutes)
coriander leaves coarsely chopped
green salad shreds
pamelo flesh ( I use grapefruit)
sesame seeds, toasted
peanuts, toasted and grounded
crispy red fermented bean curd chips (refer recipe below)
Honey (i use Manuka honey)
For the cripsy chips, at first I followed a recipe published in a newspaper, but the chisp was not cripsy but chewy instead,and turned hard when cooled. No choice, I created with my own crispy red fermented bean curd chips recipe.
To make crispy red fermented bean curd (Nam Yue) chips:-
egg 1 (light beaten)
red fermented bean curd/Nam Yue 1 (mashed)
a pinch of salt
Spring roll skins
1. Well combine the egg, red fermented bean curd and add a pinch of salt.
2. Spread the mixture on the spring roll skin.
3. Fold and cut into small strips, deep fry till golden brown.
4. Store in air-tight container before use.
How to eat Yee Sang:-All dinners at the table than stand up and on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying various "auspicious wishes" out loud. It is believed that the height of the toss reflects the height of the dinner's growth in fortunes, thus diners are expected to toss enthusiastically, more details from here.
This homemade "Yee Sang" is really good and refreshing, I'm going to make this again and again..
Happy Cooking !!
6 hours ago