Yu Sheng

Having Yu Sheng has become a family favourite every Chinese New Year. Ever since a dear colleague J passed me the recipe, my friends whom I've shared this recipe with have all used it for their yu sheng instead of buying ready-made ones from the stores. The ingredients are much fresher and not "over-poweringly colourful" due to the artificial colouring of the pickled ginger and leek. As you can see, this is also very attractive and naturally colourful--with the green and white radish as well as carrots in place.

Somehow for homemade yu sheng, no matter how little carrot and radish I grate, I always end up with a BIG plate of yu sheng...after adding all the ingredients. But no one's complaining! As this is basically a salad dish, it is really refreshing! A great accompaniment for all the rich foods during this festive season. My mother-in-law loves this dish, over and above the steam boat we have every reunion dinner! She would go for the yu sheng before everything else and would usually be the one to polish off the remnants.

Yu Sheng (serves 10-12 people)

Ingredients

A
2 carrots
½ white radish
½ green radish
½ pomelo
½ bottle pickled ginger
10 pickled leek bulbs
1 dried tangerine – chopped

B
250g peanuts—roasted, skin removed, chopped
30g sesame seeds—toasted
2 pkts crispy biscuits
Smoked salmon—sliced thinly

C
2/3 bottle plum sauce
Juice from 8 limes
2 Tbsp shallot oil
Pepper, allspice, cinnamon, nutmeg – to taste

Method:
1. Arrange A. Alternate different coloured vegetables.
2. Sprinkle B.
3. Mix plum sauce and lime to make sauce. Pour on top of veg. Add spices.