Sunday, May 27, 2007

Simplified “Yu Sheng” Salad

This salad is inspired by the raw fish salad which is commonly served during Chinese New Year in Singapore. This recipe calls for ingredients like the carrot and white radish shreds that are used for the dish. As for the dressing, oil is replaced by using water and salt is totally being omitted. The simplified combination of plum sauce, lime juice, water and sugar work just fine. Feel free to add any ingredients like green mango shreds etc to this dish to make up your own special salad.

Preparation: 10 minutes

Ingredients (serves 1)
° 100g carrot, peeled and finely shredded
° 100g white radish, peeled and finely shredded
° 1 teaspoon sesame seeds
° 1-2 tablespoons peanut power or finely crushed roasted peanuts

° 2 tablespoons plum sauce
° 2 tablespoons water, boiled and cooled
° 1½ tablespoon (3 limes) freshly squeezed kalamansi lime juice
° pinch of Chinese five-spices powder, or to taste
° ½ teaspoon sugar, or to taste

1. Mix the dressing ingredients in a bowl and set aside.
2. Put all the vegetables in a salad bowl, drizzled with the dressing. Add sesame seeds, peanuts powder and toss well. Serve immediately.

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