Foodie

Saturday, May 28, 2005

Yee Sang

Yee Sang is a salad served during the Chinese New Year and raw fish is sliced very thinly and lime/lemon juice is added to the fish before serving. The fish served in this case has to be very fresh which unfortunately is impossible to get here. I have substituted it with jelly fish.


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Ingredients:
150g sliced raw fish (you can use salmon)
200g radish shreds
150 g carrot shreds
30g tian-cha-gua (mandarin, direct translation sweet tea melon)
30g qua yin (mand.)
100g pomelo
50g crispy chips (can be sub. with fried wanton skin or yao cha guai)
30g red yam shreds
20g sweet onion pickle shreds
30g green yam shreds
10g red sweet ginger pickle
10g white sweet ginger pickle
1 tsp shreded lime(limau perut) leaves
some coriander leaves
1/2 lemon
1 tsp brandy
15g sesame seeds, toasted
30g peanuts, toasted and ground
1/2 cup of garlic oil + 1 tsp sesame oil

Sauce:150g plum sauce
1/2 tbsp hoisin sauce
1 tsp pepper
1/4tsp five-spice powder
apricot jam
lime juice


Added ingredients or sub.:

pickled mango
orange rind
dried apricot


Have to make my own qua yin which is sweetened green papaya.




  • shred green papaya, add salt and leave aside, squeeze out as much liquid as possible
  • blanch in hot water, remove and drain
  • cook sugar with 1 tbsp of corn syrup and water until thick,
  • add in shred papaya and mix well.
  • let it cool.








YAM SHREDS


  • shred or juliene yam.
  • one portion color with red and another in green.
  • deep fry them until crisp.








To make crispy cracker -


  • 1 cup plain flour
  • 1 egg
  • 1 piece of lam yee
  • 1 tsp baking powder
  • a pinch of salt and pepper
  • enough water to make into a dough


Mix all the above ingredients and rest dough for 30 mins.


Divide dough into small pieces and roll each piece as thin as possible, like wonton skin.


Cut into 1" x 1/4" strips and deep fry


Method:



1. Prepare all ingredients and arrange on a serving plate
2. Mix raw fish with lemon juice and brandy. Pour the oil and sauce and toss all ingredients .


Serves

19 comments:

Anonymous said...

Hi,Lily,

It's me again,Paul.

Wonder if you could oblige a recipe to make mooncakes,especially tau sar.

When I was back in Malaysia,the tau sar they made is maroon instead of black.Really love to eat the black tau sar,not maroon.

Thank you,Lily.

paulfoo78@yahoo.com

Anonymous said...

Lily,

Are there any recipes for other festivals like mooncake festival,"chung" festival,tung chee festival?

Thanks!

paulfoo78@yahoo.com

lilyng said...

paul

this recipe for tau sar or red bean paste from kuali.com is pretty good.http://kuali.com/recipes/viewrecipe.asp?r=2306

the chemical used to make the tau sar black is called 'chang fan'. a tiny pinch added to the cooked paste will turn the paste black. it is too scary to see how a tiny pinch can react that way. i will not use it, i rather eat the tau sar red.

Anonymous said...

Lily,

Thanks for the reply.

Btw,what is this "chang fun" used in the black tau sar?Why is it added and is it dangerous to consume it?

But most Chinese cakes use "pheng sar" like in alkaline chang.

lilyng said...

anonymous

i don't know what chemical this is. i got it from the chinese medicine shop in kl. phang sar is borax and is poisonous. if you choose to use it, use it with care

Anonymous said...

Love the site!
Sometimes difficult to get pomelo here..sub with red grapefruit.
Smoked salmon works well for yee sang too.

dali said...

kung hey fat choy, lily! thanks for putting up so many recipes here, i get homesick sometimes and going through yer site just delights me!

Mimi said...

Hi Lily

I am delighted to find your site. The list of recipes is great. Living in Australia now, I miss Malaysian food a great deal. Thanks a million!

Mimi

Tricia said...

Hi Lily,

Just wanted to tell you I tried your Yee Sang and it came out perfect!

Thanks very much for sharing the recipe.

Anonymous said...

Hello Lily, thanks for posting this yee sang recipe. I've some questions.
1. How do you prepare the sweet ginger pickle?
2. What is 'tian-cha-gua' and can I buy them from the shop?
3. How do you prepare the onion pickle shreds?

Appreciate it if you could provide more info as I wish to attempt this recipe soon. By the way, I reside in Melbourne. Thanks for your help.

Rachel

lilyng said...

rachel

you don't have to make sweet ginger, onion/leek or char gua. they are all on the shelf of any asian stores

Anonymous said...

hi Lily, what is lam yee? also what would be the substitute for it if i can't find it? Thanks!

lilyng said...

anonymous

there is a picture of the bottle of the nam/lam yee near the ingredient for the crackers.

if you cannot find it, you can omit it

June said...

Lily,

Thank you for the Yee Sang recipe. I made it for our early CNY party last night, and it turned out awesome! I've also used your pineapple roll recipe for CNY and occasionally used some other reipces that you've posted in your blog. Thank you for all the wonderful recipes. I enjoy reading your blog!

Eva said...

Dear Lily,

Thank you for posting this recipe! I haven't been eating yee sang for 4 years now and I missed it so much! I will try your recipe this year, hopefully it will taste good! In Finland we have no Chinatown and our Asian shop has very little option. I wonder if I can put cucumber shred and beetroot shred to replace some of the ingredients?

Thank you once again and I have to say that your website makes me a better cook! I will also try your pineapple roll this time!

Love,
Eva

lilyng said...

eva

i would suggest using green apples, asian pears, jicama(bangkuang)

Anonymous said...

Hi Lily
Thanks for that wonderful recipe.
I would like to know which instrument you use to slice the veg. so finely...
Thank you

lilyng said...

anonymous

i use my kitchenaid food processor and grate the radish and carrot using the finest shredder/grater.

Reese Darragh said...

Aunt Lily,

Made the yee sang for my CNY party yesterday. Everyone loves them, and I mean everyone. Even my ang moh husband and in-laws love the dish. My Malaysian friends went wild with it cos it has been a while since we are in Malaysia for CNY. The only problem is now they expect me to make this dish more often :P

Thanks for the great recipe!
Reese

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