Monday, February 08, 2010
I went for Yu Sheng workshop today during lunch hour!
Anyway, this is a workshop on how to make
vegetarian yu sheng. It tasted very different from the one sold outside as this is more natural, healthier (esp during CNY period where most of us will consume a lot heaty snacks and meats), fresher, and last but not least, you feel very satisfied at the end of the day eating your own made dish. Hehe.
Oh, we didn’t get to make our own, all we did was to watch the demonstration by the teacher, and tasted the final product. Haha. It was very delicious, crunchy and I like the sauce very much.
Overall, I think it is quite easy to do BUT it is very time consuming. Well, at least to someone who is a novice in cookery? Lol.
In case you are interested in making one yourself, here’s the
ingredient list from the workshop (all are in strips/shredded form unless mentioned otherwise):
Main
- Baby lettuce (crunchier than normal lettuce; can also use buttercup lettuce)
- Persimmon with skin (choose those harder ones for crunch)
- Apple (buy those crunchy apple, preferably without wax on the skin as we are eating the skin too.) – To prevent from oxidation, you can sprinkle some lemon juice after the apple is being cut into strips.
- 豆苗 (I forgot the English term, the teacher also mentioned Dou Miao only. Haha.)
- Alfalfa sprouts (can get this from larger supermarket)
- Red carrot
- Japanese cucumber (do not use the seed areas as there are lot of moisture inside. Just cut the outer area together with the skin into strips)
- Local cucumber (can add this if u find that Jap cucumber is not enough as this is bigger in size. Same thing, do not use the seed area.)
- Chestnuts (buy those covered with soil ones, as these are fresher than those being ready washed ones)
- Abalone: can get vegetarian or actual. Note that if you are getting the vegetarian abalone, please steam it for 5mins before slicing. [This replaces the raw slice fish]
- Beetroot: better to get organic beetroot as it is much sweeter. (To cut this last as it will stain the chopping board red.) To marinate with lime juice, sugar and salt for 5-10mins for better tasting.
- Pomelo: to choose one with pinkish flesh and has thicker skin as this is sweeter.
- Oregano/Coriander (for garnishing)
- Cherry Tomato (optional)
- Readily chopped almond nuts: can get from Phoon Huat or large supermarkets [This replaces the peanuts]
- Black and white sesames: to fry them in pan or toast them for awhile to bring out the fragrant (
don’t add oil when frying wor!! Hehe..)
- Pineapple cubes: can buy those ready packs from Phoon Huat or use fresh pineapple. Please rem to dice them into small small cubes and dry them well.
- Potato chips: Kettle Brand – lightly salted. The reason of using this instead of the normal crackers as this brand has its potato chips baked, not deep fried.
(Ps: this list is just a guide. You can put other kinds of vegetables or take out any of them. Just bear in mind. Do not add in ingredient that is too moist as this will affect the overall crunchiness. If die die must add, rem to drain them well. Lol.)
Sauce *most important*
- Lemon juice + lime juice + fresh mango (diced finely) + red plum juice (can get from Phoon Huat) – can add honey/sugar if they are too sour.
- Ginger shreds (a little): can get those pink ginger (those seen in Jap restaurant) or normal ginger (don’t get old ginger cos I rem my mum told me old ginger is spicer)
- Sour Plum Powder (a few pinches)
Assembling
- assemble the main ingredients in the formation you like. Haha
- throw in the nuts, pineapple cubes, chips and sesame seeds at the end of assembling. Preferably to grind the sesame seeds before adding to the dish as this will enhance the fragrance.
- pour over the sauce
- add in the ginger shreds and sour plum powder
- Finally, add the garnish.
The teacher mentioned that it is better to use ceramic knife to cut the vegetables as compared to the stainless steel knife. Cos it’s sharper and there is no metal smell on the vegetables. (I agreed!)
See the list of ingredients? The teacher has mentioned that
hand cutting of the ingredients will give a better overall tasting than using machines/tools like the shredder to cut. So, for a novice like me, I think I will need the whole day to prepare. Haha.
Labels: every little things, Recipes, work
3:53 PM
