![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhhlvO2jfYsa_eDRwiSXkeYXCKta5NkG_CIMb4-4XXesrGv7zeWXK3Myyldav9phBFysA2LeYazc3FX1orDUpy9gw29uJh5NINofnCw3yPawMwDYEsy1vsoN4ydta2e0Ijr3txlI4rg/s400/2010-y3k.jpg)
2010 - Year of Tiger!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2mQOEIz6A1l8rxOHjDubIDhnRbkVvyRy80D82GHTXA8E8GtOxty9Sc097PJ7UWUGM-4MrorvoLT9Ucsbu2XsSBwp4_3kg6AXCCDmlhqZPoqdO1C0LEOGkfxHchEtctfo9BnapDQcgQ/s400/2010-TIGERS.jpg)
CNY greeting card.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSidaX0pdBt0kMrVeaepRRAZ-CGvQwvYqRVS5b4cxzmGgDSkwESTx8MPrEFliktdN8e-iaM8vxXctU2aIpjsizug2OGgTHrOyzX-tpaVHdbOQX3k9g1GMs_6WyJ7hL4zqaUoAyjTh9iw/s400/2010-CNY-Card.jpg)
Ang Pow packet.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vZxz2hARfNPJaxziwHV4onrHo_b2ZirL6ueAndx_bCwD5muxaoFVtOMwXcQd_NkLGezP9TVix-4QvGrD3YznR8NoHtKmvpe2p7EkS8zZ6VU1AuvvpnAMPCO6lZ_4lDT6HqUXReUOIQ/s400/2010-ANGPOW.jpg)
Jelly Fish, Fruits and Vegetables Lou Sang Delight
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9S4MXWBPNOgLMJvvnZ1Rp2zI3c6BNBLG5pn-WP8hvIVQEmhy7am_pNjwMca4v71Ww26hav90yaMxOoErVTonhEuybNTrHJ_H20FDIpCNDkmOBHUGPlwd4G-056QMi8eUOAXjJVwZuA/s1600/2010-YUSHENG.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OHDm9S4JLkLJsMVGMgxU2lCHPK7J1wBOj2BH82z5_FQILujDGmYU8EtO2Xp1VoWbiwp4WcI3Lsr7O22rly_VY1IQYfTdB-5byLGzuFGfj1yNQHLlqZ7u56fDOuhKeBwojb57KAdtmA/s400/2010-yusheng1.jpg)
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。
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