Yee Sang Prep - Day 3 - Roasted Peanuts and Crispy Crackers

Chinese New Year's Eve is only 3 days away and i had better accelerate my prep postings otherwise, this dish will not make to the table on Saturday.  The prep is not really that tedious, the difficult part is to take the pictures as i go along and then the pictures have to be uploaded and editted.  Thank you for your patience in coming back to read the next prep.  I would try to put on some turbo charge and get this dish on the table in time.



Ingredients:

To make crispy cracker -

1 cup plain flour
1 egg
1 piece of lam yee
1 tsp baking powder
1/4 tsp 5 spice powder
a pinch of salt and pepper
enough water to make into a dough

Roasted Peanuts:

Raw Peanuts preferably the ones without the skin.


Method:

Raw peanuts

Roast peanuts in 350f oven

Put roasted peanuts to cool in a colander before removing the skin

Skin removed

Pulse until fine












To Make Crispy Crackers

Mix all the ingredients and add in enough water to make into a pliable dough

Remove dough from food processor and knead until smooth.  Cover with damp cloth or put into plastic bag and let it rest for at least 30 minutes.

Divide dough into small pieces and roll as thin as possible.  I like to roll one piece and when the dough begins to resists, let it rest and start rolling the next piece.  When you have finish rolling all the pieces, come back to the first piece and finish the rolling.  Roll until very thin, as thin as wonton skin.



Using a pizza cutter, cut rolled piece into 1/2 inch x 1 1/2 inch.

Heat oil and deep fry until crispy

Crispy Crackers are ready

Serves
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Yee Sang Prep - Day 2 - Taro Shreds

Yee Sang is actually a salad and i am surprised that so many people including asians, do not know or have eaten this dish.  Read about it from here.  This salad consists of all the tastes and texture to teast your palate and color to please your eyes.  Crunchiness is one of them and taro shreds fried until crispy in 2 colors is one of the ingredients.



Ingredients:

Fresh taro
Red food coloring
Green food coloring
Oil for deep frying
Method:

Shred fresh taro with a mandoline and if the taro has been frozen, it would have to sliced thin and then julienned cos the taro will be too soft to pass through the mandoline.








Color a portion of the taro shreds with green food coloring

















Color another portion with red food coloring

















Heat enough oil for deep frying and when oil is hot - 350f - deep fry the shreds until crispy.  Remove from oil and let it drain.










Repeat the deep frying for the green colored taro shreds.











When cooled, store in airtight container.





Serves
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Yee Sang Prep - Day 1

I really envy my malaysian relatives and friends who can have Yee Sang so readily available in the restaurants.  Unlike me, they don't have to drive 25 miles(in the snow) to chinatown to shop for ingredients to prep for the Chinese New Year Celebration.  Well, i should count my blessings that ingredients are available.  Yee Sang might seem intimidating to some as there are so many ingredients involved, but actually it is quite simple, you just need to be organized and start preparing ahead.  I have been busy with cookies and realised that i should start prep.  This first thing i like to prepare is the 'Qua Yin' which is ' sweetened green papaya '.  Will try and post the next prep as i go along.

Peel green papaya and shred fine

Salt and let sit for awhile, wash away the salt and drain

Blanch in hot water for a few seconds and then let it cool. Pour thick syrup over green papaya.

Qua Yin is ready for yee sang

Ingredients:

The recipe for Yee Sang is here

Serves

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