Chinese New Year has been a quiet one for me last week so I’m quite relieved that today is already 初五 (5th day of CNY). Though I started the day at the doctor’s getting my X-ray done for a knee & foot injury, I’m happy to see that most shops if not all have resumed business by now and that the supermarket is quieter and less hectic so I could do some food shopping in peace.
On CNY Eve, I attempted making my first yu sheng for reunion dinner and was glad the folks enjoyed it. They requested for my yu sheng again for this Wednesday which happens to be the 7th day of CNY (Ren Ri) so thought I’d share my recipe to those of you who would like to try making it at home. This is a no-cook salad recipe which is absolutely easy to assemble. The only tedious part is chopping up those vegetables and fruits and trying to make the smoked salmon look like pretty little rosettes.
In the regular yu sheng, we often see preserved condiments that come in artificial colourings of red and/or green. In my version, I choose to use only fresh ingredients and combine vegetables with fruits for that added sweetness and crunch. A little bit more of 甜甜蜜蜜 wouldn’t hurt, lol. Plus its uber healthy too!
Smoked Salmon Yu Sheng Recipe
Ingredients (serves 4-6)
200g smoked salmon
1 carrot, peeled & shredded
1 radish, peeled & shredded
pomelo, peeled & loosely broken into small bits
jellyfish, rinsed in water & drained
1 dragonfruit, julienned
2 wedges rock melon, julienned
2 kiwis, julienned, julienned
2 rose apples (jambu), julienned
toasted sesame seeds
toasted ground peanuts
1 packet of pok chui crackers
Sauce: (combine in a bowl)
2 tbsp plum sauce
1 tbsp apricot jam
1 tsp sesame oil
1 tsp sugar
1/4 tsp ground white pepper
dash of cinnamon powder
dash of 5-spice powder
juice from 1 lemon
1. To assemble the yu sheng, place the carrot & radish in the middle of a large serving plate.
2. Arrange the rest of the condiments individually around the side of the carrot & radish. (Notice I did 2 piles of each condiment in opposite directions)
3. Make rosettes with the smoked salmon and line them in a circle on top of the carrot & radish. Place the pok chui crackers in the middle.
4. Just before the tossing starts, sprinkle sesame seeds & ground peanuts on top and pour the sauce all over.
Don’t forget to sprout auspicious greetings when tossing the yu sheng! I’m already looking forward to having this again very soon. Think I’ll be making this often as a salad to eat, lol. Enjoy your lo hei with this Yu Sheng Recipe. Everybody, huat ah! 🙂