More and more Chinese wanna this dish shows up on their new year feast!
in S.E. Asia, especially for Chinese-Singaporean and Chinese-Malaysian.
I believe there will be more variations coming along and including this recipe.
I will try to avoid using the carrot for this recipe as it is never a hot
tropical land's produce. Instead, I will use the nuts harvest from the
temperate countries.
Yusheng is actually a mixture of cold salad with sashimi, just before
serving, the dressing is added and mixed by everyone using their chopsticks.
Date: Oct 29th, 2017
Recipe: 90 from the 99 tropical vegetables, fruits, spices, and herbs
Ingredients:
Salad
50g Sweet turnip, julienne
50g Coconut palm heart, julienne
50g Unripe mature red papaya, julienne
50g Unripe green papaya, julienne
50g Unripe mature yellowish mango, julienne
50g Cucumber, julienne
50g Pickled daikon, fine julienne (Pickled with red wine vinegar, shallot,
salt, sugar, garlic overnight)
50g Green capsicum, julienne
50g Red capsicum, julienne
50g Yellow capsicum, julienne
50g Cabbage, julienne
100g Salmon, julienne
100g Tuna, julienne
100g Snapper, julienne
100g Lobster, julienne
100g Jellyfish, julienne, rinse with hot water quickly
Garnishing
5 Purple shiso (perilla) leaves, Chiffonade
5g Baby cilantro
5g Parsley, chopped finely
1/2 Ginger torch buds, julienne
2 tbsp Pinenuts, toasted
10 Macadamia nuts, toasted, coarsely grounded
1 tsp Black sesame seeds, toasted
1 tsp White sesame seeds, toasted
2 Kumquat, zest
10g Crispy shallot rings
Dressing
3 tbsp Coconut oil
1 tbsp Olive oil
1 tsp Sesame oil
1 tbsp Fish sauce
3 Kumquat, juice
1 tbsp Chopped palm sugar
1 tbsp Tamarind
2 tbsp Mirin
1 tsp Grated daikon
1 tsp Mashed green olive
1 tsp Mashed Anchovy
1 tsp Ginger juice
TT Salt and pepper
Method:
1. Arrange the salad nicely on a big plate, garnish.
2. Mix the sauce
3. Just before everyone begins to mix the salad together,
pour the dressing over the salad.
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