By Yeoh Wee Teck
The New Paper
Ingredients
500g grated fresh tapioca
200g fine sugar (one cup)
30g butter (softened, 2 tablespoons)
150g fresh durian (remove the seeds)
60-75g grated white coconut
250ml coconut milk
3 tablespoons gula melaka syrup
2 eggs
Methods
Puree the durian with coconut milk and set aside till ready to use.
In a large mixing bowl, mix the grated tapioca with softened butter, fine sugar and beaten eggs. Blend it thoroughly till well mixed and the sugar is dissolved.
Add gula melaka syrup followed by the coconut milk puree. Lastly, add the white grated coconut.
Mix well and bake it at 180 deg C for about 45mins in an 18cm X 18cm tin.
Once it’s cooked, change oven baking mode to Top Grill to further brown the top layer for about five minutes.
Thursday, August 18, 2011
TAPIOCA CAKE
By Stuart Michael
Kuali, The Star
THE cassava (tapioca) cake, which is a classic Filipino dessert, is locally known as kuih ubi kayu or kuih bingka.
While it is a teatime favourite among Malaysian families, it is ideal for breaking fast and can help replenish the energy lost during long hours of fasting.
It is an easy cake to prepare and some people like to take it with Kaya.
Ingredients
1kg of fresh cassava (three pieces), grated
200g fresh coconut, grated
Five tablespoons of sugar
Four tablespoons of corn flour
Pandan flavouring
Margarine
Methods
Cut the cassava into small pieces and blend them in the food processor.
Add in the grated coconut, corn flour, sugar and pandan flavouring. Steam the dough for around 15 to 20 minutes.
The cake can be kept in the refrigerator for days. It can also be heated over the frying pan using margarine and served immediately.
Kuali, The Star
THE cassava (tapioca) cake, which is a classic Filipino dessert, is locally known as kuih ubi kayu or kuih bingka.
While it is a teatime favourite among Malaysian families, it is ideal for breaking fast and can help replenish the energy lost during long hours of fasting.
It is an easy cake to prepare and some people like to take it with Kaya.
Ingredients
1kg of fresh cassava (three pieces), grated
200g fresh coconut, grated
Five tablespoons of sugar
Four tablespoons of corn flour
Pandan flavouring
Margarine
Methods
Cut the cassava into small pieces and blend them in the food processor.
Add in the grated coconut, corn flour, sugar and pandan flavouring. Steam the dough for around 15 to 20 minutes.
The cake can be kept in the refrigerator for days. It can also be heated over the frying pan using margarine and served immediately.
ADOBO. PHILIPPINE
Pork and Pusit Adobo recipe
By Ana Mendoza
SoShiok
Philippines, June 9, 2011 - For almost a year now, Ana Mendoza's pork and squid adobo has been her kitchen attraction, never failing to stimulate her family's appetite.
We usually enjoy the combination of chicken and pork adobo, but the partnership of pork and squid is surprisingly more enticing, distinctive and flavorful. Yes, with each bite, a different experience.
The sharp sourness and saltiness of pork-squid adobo explode in the mouth. After a few bites, it even gets tangier and spicier with the inclusion of chili, and the fusion of natural pork oil and squid ink offers lip-smacking goodness to the concoction.
"I learned this pork-squid recipe from a friend, chef Elvis Domingo of Jozu Kin," says Mendoza.
"We were in Baguio City last year for a meeting and on a lazy afternoon he cooked it for us. It was so good. I had several servings of rice because the sauce is already a viand by itself. "
Domingo is a native of Gapan, Nueva Ecija.
"I asked him to teach me the recipe. When I got home, I shared it with my family, and since then we always have pork-squid adobo at home," says Mendoza, a freelance public relations consultant.
She used to work for Ciudad Fernandina, Hotel Rembrandt and an airline.
She cooks in bulk, about two kilos of pork and squid, stores them in several plastic containers and freezes them. Mendoza gets only a pack from the fridge and reheats it for breakfast over fried rice.
"We were already tired of the usual pork or chicken adobo," she says. "And I reheat the mixture in a pan, not in a microwave. My mom doesn't want to use the microwave. The adobo becomes crunchier when reheated in the pan with a bit of oil."
Mendoza buys the squid from Farmer's Market in Cubao, QC. She cleans the squid by pulling out the eyes, tentacles, innards and transparent ribs, yet making sure the black tint is carefully set aside and does not burst, as it will give bitter taste.
Pork and squid are first cooked in vinegar, soy sauce, pepper and tomatoes, then sautéed in onions, garlic and chili. This process unlocks a range of flavors to perk up the taste buds.
Mendoza's adobo is cooked with the ink, but she says you can opt not to include it if you don't want your adobo too dark. When cooked, squid is reduced in size, so better get medium-size ones.
Passion
Mendoza, a graduate of Business Management at St. Paul's College Manila, has a passion for good food.
"Though I never took a culinary course, I understand food. I love food. Cooking came naturally to me because I simply love to eat," she claims.
She loves cooking as much as she enjoys feeding her friends and family with her wide range of specialties-Oriental, Spanish, Italian and Filipino.
An Ilocana, she developed the skill at a tender age. When she was eight, her mom enrolled her at Ludette Dayrit's Le Cordon Bleu, where she learned the basics of cooking. She also had classes with Sylvia Reynoso for baking. And, at a young age, she knew how to use her know-how.
She would make chicken pie and sell them to classmates and relatives. During Christmas, her mom would bake prune cake as giveaways, while she'd bake her own giveaways such as Black Forest and brownies. In high school, instead of focusing on homework, she was preoccupied with recipes.
"I hardly listened to my teachers; all the things in my mind then were recipes. I wanted to make almond float, brownies, gourmet sandwiches or fondue," she recalls.
Mendoza keeps a collection of cookbooks and makes variations if she finds the recipe bland or boring. She experiments with different herbs and spices to put color to the recipes.
Her dream is to put up her own modest restaurant in Tagaytay, where she could showcase her comfort food-fabada soup, callos, lengua, paella, etc.
Pork and Pusit Adobo
Ingredients:
For adobo mixture:
1 k pork belly
1 k fresh pusit, cleaned and sliced
3 pcs tomatoes, sliced
1 medium onions
2 whole garlic, chopped
3 pcs finger chili, chopped
¼ c cane vinegar
¼ c soy sauce
1 pc laurel
½ tsp ground pepper
2 c water
For sauté:
1 pc whole garlic
1 pc medium onion
¼ c cooking oil
Method:
Chop pork belly, adobo-cut, and wash thoroughly. Put water in a pot, add pork, tomatoes, garlic, onions, vinegar, soy sauce, ground pepper and laurel. Cover and leave to boil.
When liquid has reduced to one-fourth and pork is tender, add sliced squid and squid ink. Allow to boil for a few minutes and remove from fire. Set aside.
In a separate pan, sauté garlic and onions in oil, then add precooked pork and squid adobo. Add finger chili, then cook for another five to 10 minutes. Take out from fire and transfer in serving plate.
Serves five people. Serve hot with rice.
By Ana Mendoza
SoShiok
Philippines, June 9, 2011 - For almost a year now, Ana Mendoza's pork and squid adobo has been her kitchen attraction, never failing to stimulate her family's appetite.
We usually enjoy the combination of chicken and pork adobo, but the partnership of pork and squid is surprisingly more enticing, distinctive and flavorful. Yes, with each bite, a different experience.
The sharp sourness and saltiness of pork-squid adobo explode in the mouth. After a few bites, it even gets tangier and spicier with the inclusion of chili, and the fusion of natural pork oil and squid ink offers lip-smacking goodness to the concoction.
"I learned this pork-squid recipe from a friend, chef Elvis Domingo of Jozu Kin," says Mendoza.
"We were in Baguio City last year for a meeting and on a lazy afternoon he cooked it for us. It was so good. I had several servings of rice because the sauce is already a viand by itself. "
Domingo is a native of Gapan, Nueva Ecija.
"I asked him to teach me the recipe. When I got home, I shared it with my family, and since then we always have pork-squid adobo at home," says Mendoza, a freelance public relations consultant.
She used to work for Ciudad Fernandina, Hotel Rembrandt and an airline.
She cooks in bulk, about two kilos of pork and squid, stores them in several plastic containers and freezes them. Mendoza gets only a pack from the fridge and reheats it for breakfast over fried rice.
"We were already tired of the usual pork or chicken adobo," she says. "And I reheat the mixture in a pan, not in a microwave. My mom doesn't want to use the microwave. The adobo becomes crunchier when reheated in the pan with a bit of oil."
Mendoza buys the squid from Farmer's Market in Cubao, QC. She cleans the squid by pulling out the eyes, tentacles, innards and transparent ribs, yet making sure the black tint is carefully set aside and does not burst, as it will give bitter taste.
Pork and squid are first cooked in vinegar, soy sauce, pepper and tomatoes, then sautéed in onions, garlic and chili. This process unlocks a range of flavors to perk up the taste buds.
Mendoza's adobo is cooked with the ink, but she says you can opt not to include it if you don't want your adobo too dark. When cooked, squid is reduced in size, so better get medium-size ones.
Passion
Mendoza, a graduate of Business Management at St. Paul's College Manila, has a passion for good food.
"Though I never took a culinary course, I understand food. I love food. Cooking came naturally to me because I simply love to eat," she claims.
She loves cooking as much as she enjoys feeding her friends and family with her wide range of specialties-Oriental, Spanish, Italian and Filipino.
An Ilocana, she developed the skill at a tender age. When she was eight, her mom enrolled her at Ludette Dayrit's Le Cordon Bleu, where she learned the basics of cooking. She also had classes with Sylvia Reynoso for baking. And, at a young age, she knew how to use her know-how.
She would make chicken pie and sell them to classmates and relatives. During Christmas, her mom would bake prune cake as giveaways, while she'd bake her own giveaways such as Black Forest and brownies. In high school, instead of focusing on homework, she was preoccupied with recipes.
"I hardly listened to my teachers; all the things in my mind then were recipes. I wanted to make almond float, brownies, gourmet sandwiches or fondue," she recalls.
Mendoza keeps a collection of cookbooks and makes variations if she finds the recipe bland or boring. She experiments with different herbs and spices to put color to the recipes.
Her dream is to put up her own modest restaurant in Tagaytay, where she could showcase her comfort food-fabada soup, callos, lengua, paella, etc.
Pork and Pusit Adobo
Ingredients:
For adobo mixture:
1 k pork belly
1 k fresh pusit, cleaned and sliced
3 pcs tomatoes, sliced
1 medium onions
2 whole garlic, chopped
3 pcs finger chili, chopped
¼ c cane vinegar
¼ c soy sauce
1 pc laurel
½ tsp ground pepper
2 c water
For sauté:
1 pc whole garlic
1 pc medium onion
¼ c cooking oil
Method:
Chop pork belly, adobo-cut, and wash thoroughly. Put water in a pot, add pork, tomatoes, garlic, onions, vinegar, soy sauce, ground pepper and laurel. Cover and leave to boil.
When liquid has reduced to one-fourth and pork is tender, add sliced squid and squid ink. Allow to boil for a few minutes and remove from fire. Set aside.
In a separate pan, sauté garlic and onions in oil, then add precooked pork and squid adobo. Add finger chili, then cook for another five to 10 minutes. Take out from fire and transfer in serving plate.
Serves five people. Serve hot with rice.
YAK, MALAYSIA NASI LEMAK
Malaysia, June 8, 2011
OVER the past four years, I've had a ball writing for Sunday Metro under the column Helen Ong, Penang (here's one more go at my photobyline!).
It's been wonderful meeting new people and talking to the rich tapestry of folk who make up the chefs, restaurateurs and hawkers without whom the state would not have gained its international reputation for good food. I've learnt a lot delving into the history and background of many of our well-known and not so well-known eateries and the interesting, diverse personalities and characters behind them.
It's been my privilege to tell readers about some of the myriad hawker centres, kopitiam and restaurants we have here, so I hope the column has helped them to discover the many places there are to visit when they come up north.
Being a fussy eater - as family, friends and restaurateurs will vouch for - it would be unfair to impose my own tastes on others because, quite frankly, if I had just written about places which served food I personally liked, I would have run out of articles quite a while back! That's why whenever people refer to me as a food critic I am quick to correct them: I prefer to describe myself as a food writer.
Above all, I've thoroughly enjoyed chomping my way through the food served by Penang's eateries, and, cholesterol and increased waist measurement notwithstanding, it's been worth every fat cell.
This Laksa Lemak is a favourite recipe which allows me to indulge my tastes for something spicy, creamy, soupy, smooth yet savoury all at the same time. Being a lazy cook, I like recipes which can also be easily knocked up with whatever you have stored in the larder or freezer (I freeze a lot of stuff!).
Although it seems to require a lot of ingredients, improvisation is the key word: the asterisked items can be optional, although I recommend you only miss out two or three items if they are unavailable as the more the tastier. Remember: it is important to agak-agak, so adjust according to how spicy you like it. It can be eaten with dried or fresh noodles, spaghetti or even cooked rice.
Laksa Lemak
Ingredients:
Rempah (Mixed Spice)
2 large onions, peeled and roughly chopped
3 pips garlic, peeled*
½ inch fresh galangal*
¼ inch fresh turmeric or ½ teaspoon powdered*
1 stalk lemon grass, cut into ¼ inch rings*
1 bunga kantan (pink ginger bud), cut ito ¼ inch rings*
½ inch sq piece belacan*
5-10 large dried chillies, soaked in hot water then drained
5-10 fresh red chillies, cut into ½ inch rings*
1-2 tablespoons chilli powder* (this adds a bit of kick and a wonderful rich red colour)
Others
½ cup cooking oil
1 small can pink salmon, tuna or sardine* and/or
A handful of hey bee (dried shrimps), soaked then pounded
Approx 1 ½ litres of hot water or stock
Fishballs, fishcake (sliced) and tauhu pok*
Approx 10 medium-sized fresh prawns*
3-5 stalks of daun kesom, washed*
½ can evaporated milk
1 small packet long-life santan (coconut milk) or ¼ kg fresh
One chicken or ikan bilis stock cube if only hot water is used
Salt and sugar to taste
Garnish
Kaffir Lime leaves, finely julienned*
Fresh mint*
Thai basil*
Fresh sliced large onions*
Fresh bunga kantan, finely chopped*
Fresh cucumber, julienned*
Combine all rempah ingredients and blend to a smooth paste.
Method:
Heat oil in large saucepan then add rempah and fry over gentle heat until mixture "separates".
Add tinned fish and dried shrimp and continue frying for another 2-3 minutes.
Add hot water or stock, and bring to boil. Simmer for about 5 minutes.
Add fishballs, fishcake and tauhu pok and bring to boil for another 2-3 minutes.
Add evaporated milk and bring to boil. Switch off heat, then add the coconut milk. Stir in gently.
Season to taste.
Serve with any type of noodles and garnish.
Enjoy!
Look out for my new book Helen Ong's Guide to Easy Malaysian Cooking due out in 2013.
OVER the past four years, I've had a ball writing for Sunday Metro under the column Helen Ong, Penang (here's one more go at my photobyline!).
It's been wonderful meeting new people and talking to the rich tapestry of folk who make up the chefs, restaurateurs and hawkers without whom the state would not have gained its international reputation for good food. I've learnt a lot delving into the history and background of many of our well-known and not so well-known eateries and the interesting, diverse personalities and characters behind them.
It's been my privilege to tell readers about some of the myriad hawker centres, kopitiam and restaurants we have here, so I hope the column has helped them to discover the many places there are to visit when they come up north.
Being a fussy eater - as family, friends and restaurateurs will vouch for - it would be unfair to impose my own tastes on others because, quite frankly, if I had just written about places which served food I personally liked, I would have run out of articles quite a while back! That's why whenever people refer to me as a food critic I am quick to correct them: I prefer to describe myself as a food writer.
Above all, I've thoroughly enjoyed chomping my way through the food served by Penang's eateries, and, cholesterol and increased waist measurement notwithstanding, it's been worth every fat cell.
This Laksa Lemak is a favourite recipe which allows me to indulge my tastes for something spicy, creamy, soupy, smooth yet savoury all at the same time. Being a lazy cook, I like recipes which can also be easily knocked up with whatever you have stored in the larder or freezer (I freeze a lot of stuff!).
Although it seems to require a lot of ingredients, improvisation is the key word: the asterisked items can be optional, although I recommend you only miss out two or three items if they are unavailable as the more the tastier. Remember: it is important to agak-agak, so adjust according to how spicy you like it. It can be eaten with dried or fresh noodles, spaghetti or even cooked rice.
Laksa Lemak
Ingredients:
Rempah (Mixed Spice)
2 large onions, peeled and roughly chopped
3 pips garlic, peeled*
½ inch fresh galangal*
¼ inch fresh turmeric or ½ teaspoon powdered*
1 stalk lemon grass, cut into ¼ inch rings*
1 bunga kantan (pink ginger bud), cut ito ¼ inch rings*
½ inch sq piece belacan*
5-10 large dried chillies, soaked in hot water then drained
5-10 fresh red chillies, cut into ½ inch rings*
1-2 tablespoons chilli powder* (this adds a bit of kick and a wonderful rich red colour)
Others
½ cup cooking oil
1 small can pink salmon, tuna or sardine* and/or
A handful of hey bee (dried shrimps), soaked then pounded
Approx 1 ½ litres of hot water or stock
Fishballs, fishcake (sliced) and tauhu pok*
Approx 10 medium-sized fresh prawns*
3-5 stalks of daun kesom, washed*
½ can evaporated milk
1 small packet long-life santan (coconut milk) or ¼ kg fresh
One chicken or ikan bilis stock cube if only hot water is used
Salt and sugar to taste
Garnish
Kaffir Lime leaves, finely julienned*
Fresh mint*
Thai basil*
Fresh sliced large onions*
Fresh bunga kantan, finely chopped*
Fresh cucumber, julienned*
Combine all rempah ingredients and blend to a smooth paste.
Method:
Heat oil in large saucepan then add rempah and fry over gentle heat until mixture "separates".
Add tinned fish and dried shrimp and continue frying for another 2-3 minutes.
Add hot water or stock, and bring to boil. Simmer for about 5 minutes.
Add fishballs, fishcake and tauhu pok and bring to boil for another 2-3 minutes.
Add evaporated milk and bring to boil. Switch off heat, then add the coconut milk. Stir in gently.
Season to taste.
Serve with any type of noodles and garnish.
Enjoy!
Look out for my new book Helen Ong's Guide to Easy Malaysian Cooking due out in 2013.
MALAYSIA DUCK
Malaysia, May 11, 2011
Ingredients
700g duck
6 dried shiitake mushrooms, soaked
180g young ginger, sliced
2 tbsp sesame oil
1 litre stock/water
Marinade (A)
1 tbsp light soy sauce
1/2tsp thick soy sauce
1 tbp oyster sauce
1/2 tsp pepper
(B)
1 tbsp chopped garlic
1 tbsp chopped shallot
1 tbsp fermented black beans (hak tau si)
1 tbsp preserved bean paste (tau cheong)
(C)
3 tbsp light soy sauce
1 tsp rock sugar
1/2 tsp chicken stock powder
Garnishing
200g yam
Method
Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.
Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).
Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.
In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.
Ingredients
700g duck
6 dried shiitake mushrooms, soaked
180g young ginger, sliced
2 tbsp sesame oil
1 litre stock/water
Marinade (A)
1 tbsp light soy sauce
1/2tsp thick soy sauce
1 tbp oyster sauce
1/2 tsp pepper
(B)
1 tbsp chopped garlic
1 tbsp chopped shallot
1 tbsp fermented black beans (hak tau si)
1 tbsp preserved bean paste (tau cheong)
(C)
3 tbsp light soy sauce
1 tsp rock sugar
1/2 tsp chicken stock powder
Garnishing
200g yam
Method
Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.
Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).
Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.
In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.
KUEI PEI TEE
By Hedy Khoo
The New Paper
Singapore, January 23, 2011
NO NEED to fret if you have broken your new year resolutions.
With Chinese New Year round the corner, you can mull over new resolutions while tucking into new year goodies.
You have the rest of the year to struggle with guilt, gym and the unbearable heat of the dry season.
But if you do need peace of mind to lessen the guilt of pigging out, try these dainty and exquisite kueh pie tee, fit for a quick snack as well.
Lull yourself into thinking they are light and healthy with that vegetable filling. But you don’t really want to think about the deep-fried dough cups.
They are a perfect serving for your guests, especially for the women.
After all, confess: Don’t you feel secretly happy to see your friends playing tug of war with the addictive explosion of crunchy flavours in the mouth and a stretched-out waist band?
If anyone dares utter the word “fattening”, remind them – it’s just all vegetables.
KUEH PIE TEE
INGREDIENTS
2 jicama (bang kwang), shredded
1 carrot, shredded
2 cloves garlic, minced
20g dried shrimp
2 Chinese sausages
2 hardboiled eggs, chopped
2 stalks of cilantro
200ml water
80 kueh pie tee cups
5 tbsp oil
Seasoning
3 tbsp oyster sauce
1 tbsp light soya sauce
liberal dash of pepper
1/4 tsp salt
METHOD
Steam sausages for 5 minutes. Remove skin and dice. Set aside.
Heat 2 tbsp oil. Fry dried shrimp and diced sausage. Remove from wok and set aside.
Heat remaining oil. Fry garlic and add carrot and jicama before garlic begins to brown. Add shrimp and diced sausages.
Add water and allow to cook over medium-low heat for 5 minutes, or to the level of crunchiness you desire.
Add the seasoning.
To assemble the kueh pie tee, use chopsticks or a teaspoon to place filling in the kueh pie tee cups.
Top with some chopped egg and garnish with cilantro.
You may add chopped chilli if you like.
The New Paper
Singapore, January 23, 2011
NO NEED to fret if you have broken your new year resolutions.
With Chinese New Year round the corner, you can mull over new resolutions while tucking into new year goodies.
You have the rest of the year to struggle with guilt, gym and the unbearable heat of the dry season.
But if you do need peace of mind to lessen the guilt of pigging out, try these dainty and exquisite kueh pie tee, fit for a quick snack as well.
Lull yourself into thinking they are light and healthy with that vegetable filling. But you don’t really want to think about the deep-fried dough cups.
They are a perfect serving for your guests, especially for the women.
After all, confess: Don’t you feel secretly happy to see your friends playing tug of war with the addictive explosion of crunchy flavours in the mouth and a stretched-out waist band?
If anyone dares utter the word “fattening”, remind them – it’s just all vegetables.
KUEH PIE TEE
INGREDIENTS
2 jicama (bang kwang), shredded
1 carrot, shredded
2 cloves garlic, minced
20g dried shrimp
2 Chinese sausages
2 hardboiled eggs, chopped
2 stalks of cilantro
200ml water
80 kueh pie tee cups
5 tbsp oil
Seasoning
3 tbsp oyster sauce
1 tbsp light soya sauce
liberal dash of pepper
1/4 tsp salt
METHOD
Steam sausages for 5 minutes. Remove skin and dice. Set aside.
Heat 2 tbsp oil. Fry dried shrimp and diced sausage. Remove from wok and set aside.
Heat remaining oil. Fry garlic and add carrot and jicama before garlic begins to brown. Add shrimp and diced sausages.
Add water and allow to cook over medium-low heat for 5 minutes, or to the level of crunchiness you desire.
Add the seasoning.
To assemble the kueh pie tee, use chopsticks or a teaspoon to place filling in the kueh pie tee cups.
Top with some chopped egg and garnish with cilantro.
You may add chopped chilli if you like.
Golden Fortune Yusheng
By Chen Jingwen, Editor
soshiok.com
Singapore, January 24, 2011
Tossing Yusheng for an abundance of good fortune in the intimate and fun company of family and friends is so prevalent in Singapore today that novel versions of the dish are must-have communal ritual.
As you reunite and reaffirm ties with family impress them with a new Yusheng that would encourage them to throw the colour-ful salad even higher for better luck.
Create one that excites their palate too, like how MAGGI resident Culinary Consultant Pancy Seng (below) of Nestlé Singapore has done.
Adopting a healthier approach, she refreshed the traditional recipe with enlivening dashes of MAGGI Less Salt Chilli and Tomato sauces from its Healthier Choice range, and zingy calamansi juice.
The result: a delectably zesty Yusheng sauce with distinctive taste dimensions of MAGGI familiar to the tastebuds of the young and old.
That is why it is such a favourite brand with many in Singapore.
The chef also upped its health quotient with a wider array of vegetables and fruit while cutting down on the overly sweet and artificially coloured vegetables used in the traditional recipe.
The addition of green apple, cucumber, dried persimmon, dried mango, dried apricot and dried tangerine creates a delicious splash of flavours and healthy array of colours
With widely available ingredients, Chef Pancy, who is also a cookbook author, has demonstrated how an elaborate, traditional dish can be easily made.
She said: "MAGGI sauces are made to suit all occasions - in the festive kitchen as well as for daily use."
So try out her easy recipe for an extra dose of good luck at your family reunion this new year.
In fact, the scrumptious dish is so versatile that it can be tossed to brighten any occasion with your loved ones!
Golden Fortune Yusheng
By Chef Pancy Seng
Main ingredients
300g Fresh Salmon (sliced)
200g Abalone (sliced and cut into 18 ingots)
200g Carrot
150g White Radish
100g Green Radish
120g Cucumber
2 Green Apples (peeled, cut into strips)
100g Pomelo
80g Nestle® Honey Gold Flakes
60g Chopped Peanuts
10g Fried Sesame Seeds
Dried and Pickled Ingredients (shredded)
40g Dried Persimmon (Sharon persimmon)
40g Dried Mango
40g Dried Apricot
30g Preserved Tangerine
20g Pickled Ginger
20g Pickled Melon
20g Pickled Leek
Yusheng sauce (mixed together)
5 tbsps Maggi®Healthier Choice Less Salt Tomato Sauce
3 tbsps Maggi® Healthier Choice Less Salt Chilli Sauce
4 tbsps Plum Paste
6 tbsps Calamansi Lime Juice
5 tbsps Cooking Oil like sunflower or canola oil
Method
1. Shred Carrot, Cucumber, White and Green Radish. Soak in ice water for about 5 mins.
2. Squeeze out the excess water from the vegetables and arrange them on a large round serving plate.
3. Arrange Dried and Pickled ingredients, green apple strips and pomelo around the shredded vegetables. Place Salmon and Abalone on the dried and pickled ingredients.
4. Sprinkle White Pepper, Cinnamon Powder. Pour the mixed Yusheng sauce over. Scatter Nestle® Honey Gold Flakes, chopped peanuts and sesame seeds. Then get everyone to toss!
Serves 10 people
By Chen Jingwen, Editor
soshiok.com
Singapore, January 24, 2011
Tossing Yusheng for an abundance of good fortune in the intimate and fun company of family and friends is so prevalent in Singapore today that novel versions of the dish are must-have communal ritual.
As you reunite and reaffirm ties with family impress them with a new Yusheng that would encourage them to throw the colour-ful salad even higher for better luck.
Create one that excites their palate too, like how MAGGI resident Culinary Consultant Pancy Seng (below) of Nestlé Singapore has done.
Adopting a healthier approach, she refreshed the traditional recipe with enlivening dashes of MAGGI Less Salt Chilli and Tomato sauces from its Healthier Choice range, and zingy calamansi juice.
The result: a delectably zesty Yusheng sauce with distinctive taste dimensions of MAGGI familiar to the tastebuds of the young and old.
That is why it is such a favourite brand with many in Singapore.
The chef also upped its health quotient with a wider array of vegetables and fruit while cutting down on the overly sweet and artificially coloured vegetables used in the traditional recipe.
The addition of green apple, cucumber, dried persimmon, dried mango, dried apricot and dried tangerine creates a delicious splash of flavours and healthy array of colours
With widely available ingredients, Chef Pancy, who is also a cookbook author, has demonstrated how an elaborate, traditional dish can be easily made.
She said: "MAGGI sauces are made to suit all occasions - in the festive kitchen as well as for daily use."
So try out her easy recipe for an extra dose of good luck at your family reunion this new year.
In fact, the scrumptious dish is so versatile that it can be tossed to brighten any occasion with your loved ones!
Golden Fortune Yusheng
By Chef Pancy Seng
Main ingredients
300g Fresh Salmon (sliced)
200g Abalone (sliced and cut into 18 ingots)
200g Carrot
150g White Radish
100g Green Radish
120g Cucumber
2 Green Apples (peeled, cut into strips)
100g Pomelo
80g Nestle® Honey Gold Flakes
60g Chopped Peanuts
10g Fried Sesame Seeds
Dried and Pickled Ingredients (shredded)
40g Dried Persimmon (Sharon persimmon)
40g Dried Mango
40g Dried Apricot
30g Preserved Tangerine
20g Pickled Ginger
20g Pickled Melon
20g Pickled Leek
Yusheng sauce (mixed together)
5 tbsps Maggi®Healthier Choice Less Salt Tomato Sauce
3 tbsps Maggi® Healthier Choice Less Salt Chilli Sauce
4 tbsps Plum Paste
6 tbsps Calamansi Lime Juice
5 tbsps Cooking Oil like sunflower or canola oil
Method
1. Shred Carrot, Cucumber, White and Green Radish. Soak in ice water for about 5 mins.
2. Squeeze out the excess water from the vegetables and arrange them on a large round serving plate.
3. Arrange Dried and Pickled ingredients, green apple strips and pomelo around the shredded vegetables. Place Salmon and Abalone on the dried and pickled ingredients.
4. Sprinkle White Pepper, Cinnamon Powder. Pour the mixed Yusheng sauce over. Scatter Nestle® Honey Gold Flakes, chopped peanuts and sesame seeds. Then get everyone to toss!
Serves 10 people
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