Saturday 6 February 2010

Jelly Fish, Fruits and Vegetables Lou Sang Delight

Happy Chinese New year!
2010 - Year of Tiger!

CNY greeting card.

Ang Pow packet.


Jelly Fish, Fruits and Vegetables Lou Sang Delight


Ingredients:
20g jelly fish (soaked, rinsed, shredded, scalded)
80g carrot (shredded, drained)
100g white radish (shredded, drained)
100g segments of small pomelo (use fruit sacs only)
50g purple-colour cabbage (shredded)
150g green papaya (shredded, drained)
20g snow fungus (scalded, shredded)
3 fresh red chillies (shredded)
50g preserved ginger (shredded)
4 pieces daun limau purut (shredded)
20g Chinese coriander leaves (chopped)
50g lettuce (shredded)
100g groundnuts (roasted, skinned, coarsely milled)
1/2 roll Chinese croisant (deep-fried milled)
50g toasted white sesame seeds

Seasoning:
1/2 tsp five-spice powder
12/ tsp pepper
1 lime (express juice)
2 tbsps spring onion oil (fry white parts of spring onion in oil, discard residue)

For sauce:
150g sour plum sauce
2 tbsps white sugar
4 tbsps water
1 tsp salt
2 tbsps apricot jam

Method:
1. Bring ingredients for sauce to a quick boil, cool.
2. Combine ingredients, seasoning into a big platter. Drench no.(1) over and toss well.

Recipe provided by Ben Wu, Seiketsu Enterprise Sdn. Bhd.
食谱由“雪洁厨神”胡文彬提供.

风生水起(海蛰蔬果捞生)
材料:
海蜇20克(浸软洗净,切丝烫熟)
红萝卜80克(切丝,沥干)
白萝卜100克(切丝,沥干)
葡萄柚100克(取肉)
紫包菜50克(切丝)
生木瓜150克(切丝,沥干)
白木耳20克(烫熟,切丝)
红辣椒3条(切丝)
酸甜姜片50克(切丝)
麻枫柑叶4片(切丝)
芫茜20克(切碎)
生菜50克(切丝)
花生100克(炒香,去衣打碎)
油条半条(炸香打碎)
炒香白芝麻50克

调味料:
五香粉半茶匙
胡椒粉半茶匙
酸柑1粒(取汁)
青葱油2汤匙(以葱白及油爆香)

酱料:
酸梅酱150克
白糖2汤匙
清水4汤匙
盐1茶匙
杏桃果酱2汤匙

做法:
1. 酱料煮滚后待凉。
2. 将所有的材料、调味料及(1)拌匀即可享用。