Well arrange shredded ingredients on a big serving platter |
Pour the plum sauce mixture over the Yee Sang and sprinkle five spice powder, roasted sesame seeds and roasted peanut |
Ready, Get set & Loh Sangggggg!!! |
Toss, toss, toss, higher and higher, this part was FUN !!! |
Ingredients :
100 g Jicama or ( white radish), shredded
100 g Mango (half ripe), shredded
100 g Papaya (green but abit orangy in color), shredded
100 g Pamelo (peeled wedges)
20 g carrot shredded
15 g sweetened ginger pickle, shredded
15 g sweetened green papaya, shredded
15 g sweetened green papaya, shredded
3 slice ginger, shredded
3/4 cup jelly fish, thinly slice and squeezed some lemon juice
1 pickle onion, thinly slice
1 teaspoon shredded lime leave
1 cup crispy strips
1 teaspoon toasted sesame seeds
1/4 cup toasted peanut, slightly smashed
1/4 five spice powder
1 sprig cilantro
130 g salmon fish or (any kind of raw fish at you wish)
*marinated with 1/2 sesame oil, 2 teaspoon lemon juice, dash in five spice powder and pepper powder
and pinch of sugar.
Sauce dressing :
1/2 lemon, squeezed out juice
1/2 sesame oil
1/2 teaspoon sugar
21/2 teaspoon plum sauce
3 tablespoon water
Method :
Assembly and arrange all the ingredients in a big flat plate with the salmon fish arranged in the middle.
Sprinkle with sesame seeds, peanuts, five spice powder, fried crispy strips and cilantro.
Pour in the sauce dressing and toss together.
Assembly and arrange all the ingredients in a big flat plate with the salmon fish arranged in the middle.
Sprinkle with sesame seeds, peanuts, five spice powder, fried crispy strips and cilantro.
Pour in the sauce dressing and toss together.
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