Pages

Wednesday, February 24, 2010

Homemade "Yee Sang" recipe 七彩魚生

Here is the recipe for my own style of "Yee Sang".

IMG_5357



I did not record down the actual weight, I just agak-agak (estimate) only, thus you pandai pandai agak lar (adjust accordingly)!!

Ingredients:-

Fresh Salmon slices ( I bought it from Jusco)
carrot shreds
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)

Sauce:-
Honey (i use Manuka honey)
plum sauce
Olive oil
lime juice


IMG_5269


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 !!

20 comments:

  1. I shall prepare one for the next year...but I guess I would have to use cornflakes to replace the crisp chips.

    ReplyDelete
  2. Its a new recipe to me...Looks delicious....

    ReplyDelete
  3. I did not buy or make yee sang this year. Yours look great .

    ReplyDelete
  4. the yee sang looks so vibrant and colourful...absolutely beautiful!!!

    ReplyDelete
  5. That looks beautiful Sonia! It is very thoughtful of you making chips yourself!!! Excellent job!

    ReplyDelete
  6. i am wondering what's the sauce for yee sang. thanks for that. will have a try this weekend lor :)

    ReplyDelete
  7. Wow wow wow. Thanks for sharing this Sonia. You are a genius! I might even make this to eat on non-chinese-new-year time coz I love yu sang. Looks so yummy.

    ReplyDelete
  8. Oh , the crispy stuff can be made by spring roll skin !

    The 鱼生 here is better than some of the restaurant during CNY ?
    Any of your relatives order from you for next year yu shang ?

    ReplyDelete
  9. Nice looking yee sang. You are very innovative, and thanks for sharing.

    ReplyDelete
  10. Fabulous dish...You are such a wonderful cook Sonia !

    ReplyDelete
  11. That was great that you came out of your own recipe! Looks crispy!

    ReplyDelete
  12. Thanks for sharing. This homemade yee shang is healthy, all are natural color. Will try it on this weekend before the new year mode end.

    ReplyDelete
  13. I tot those white strips were sengkuang.
    Rupa-rupanya they were pears.

    And the pomelo, were actually grapefruit!!!

    Sonia, u really know how to improvise. Job well done!!

    ReplyDelete
  14. I was giggling reading your post! You sound a lot like my MIL, who liked to use Singaporean/Malaysian slang to me. I don’t understand much though since I’m not from the region. ;)
    What a thrill to discover your blog by the way. I heart nasi lamak!

    ReplyDelete
  15. Dear all, Thank you for your time to leave me a comment, much appreciate. Do try out this recipe and am sure you will like this healthy and refreshing Yee Sang. Have a nice weekend.

    ReplyDelete
  16. Hi Sonia, I tried out your Fragrant pork recipe....very nice. Just posted it in my blog...Thks for the wonderful recipe. My family love it very much.

    ReplyDelete
  17. Beautiful presentation. I like the recipe of the chips. Thanks for sharing!

    ReplyDelete

I may not be able to respond to all of your comment individually due to time constraint, but I do appreciate for every comment left by all of you. Thanks for visiting!
Please identify yourself if you are under Anonymous so I know how to address you.

Note: Only a member of this blog may post a comment.