Cooking With Koh Chieng Mun | Yu Sheng
Автор: Cooking With Koh Chieng Mun
Загружено: 2019-01-11
Просмотров: 75158
Hello everyone, and welcome to the very first episode of my new cooking show, Cooking With Koh Chieng Mun!
In this episode, I'll be showing you how to prepare Yu Sheng, a Cantonese raw fish salad that is eaten for the Lunar New Year.
Yu Sheng
Ingredients for Cured Salmon
200g Salmon (Sashimi grade)
1/2 tablespoon sea salt
1/2 tablespoon sugar
1 teaspoon five spice powder
(Raw salmon to be cured gravlax style)
100g preserved cuttlefish jelly
Ingredients for Salad Vegetables
450g Chinese Radish
3/4 cup Red Bell Pepper
3/4 cup Green Bell Pepper
100g Carrot
200g Chinese Pear
50g (1 cup) Pomelo
4 Kaffir Lime Leaves
Ingredients for Toppings
50g Sweet crispy flakes
50g Roasted peanuts (chopped)
4 tablespoons Sesame seeds
30g Preserved ginger
3 Preserved sweet and sour leeks
50g Preserved candied winter melon
Dressing
4 tablespoons oil (shallot oil optional)
2 tablespoon fresh lime juice
4 teaspoons castor sugar
¼ teaspoon five spice powder
½ teaspoon salt
½ teaspoon white pepper
3-4 tablespoons vinegar
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