Cooking with NUH - Healthy Yusheng

Learn to whip up a healthy yusheng from NUH chief dietitian, Dr Lim Su Lin who formulated the special recipe!

Make a few simple swaps to toss away the unnecessary calories:
1. Replace the preserved ingredients (e.g. preserved melon, ginger lime strips) with fresh fruits and vegetables rich in fibre, vitamins, minerals and antioxidants.
2. Swap the fried crispy crackers with baked cashew nuts that contains healthy monounsaturated fats and nutrients for glowing skin and hair.
3. Instead of blended cooking oil, which is high in bad saturated fats, load up your yusheng with extra virgin olive oil that is friendly to your heart.
4. Stay off the plum sauce as it is high in sugar and salt. Make your own dressing with four simple ingredients (i.e. honey, sesame oil, lemon juice and lemon zest)

Ingredients:
1 turnip (aka mangkuang)
1 beetroot
1 carrot
1 Japanese cucumber
6 pods of jackfruits (aka nangka)
2 persimmons (Sharon fruit preferred)
¼ pineapple
1 mango
3 segments of red flesh pomelo
200 grams of sashimi-grade salmon
3 calamansi lime

Dressing:
3 tablespoon of lemon juice
Some lemon zest
100 ml of honey
½ teaspoon of sesame oil

Condiments:
1 tablespoon sesame seeds
1 teaspoon Chinese five spice powder
1 teaspoon cinnamon powder
A dash of white pepper
1 large handful of baked cashew nuts
2 tablespoons of extra virgin olive oil

Preparation of ingredients:
Squeeze lime juice over the salmon to cure it. Cover the dish of the cured sashimi with cling wrap. Chill it to keep it fresh while you prepare the rest of the ingredients. Using a rotary grater or julienne peeler, peel off the skin and shred the turnip, cucumber, carrot and beetroot.

Peel off the skin and cut the jackfruit, persimmon and pineapple into thin strips, and the mango into cubes. Remove the rind and tough white membrane to get 3 segments of pomelo. Crush the cashew nuts in a Ziplock bag with the bottom of a flat bowl or rolling pin.

Preparation of dressing:
Combine the sesame oil, honey, lemon juice and lemon zest in a bowl and mix them well. Recite auspicious phrases while adding the vegetables, fruits, condiments and dressing into a big plate. Get your chopsticks ready to toss the yusheng high up in the air. Huat ah!

00:00 - Introduction
00:17 - About yusheng
00:45 - Ingredients
02:28 - Condiments
03:15 - Dressing ingredients
03:34 - Curing the salmon
03:48 - Preparing the ingredients
06:07 - Crushing the cashew nuts
06:14 - Making the dressing
06:43 - Plating the yusheng

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About National University Hospital (NUH) (Singapore):
NUH is Singapore's major tertiary hospital and referral centre with over 50 medical, surgical and dental specialties. It is the only public hospital in Singapore to offer a comprehensive suite of specialist care for adults, women and children as well as paediatric kidney and liver transplant programme, in addition to kidney, liver and pancreas transplantations for adults.

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