This year CNY falls on a weekday so it is just like any other working day here in the US. Diana can’t be home until Friday so we decided to have our dinner only on Saturday, the 3rd day of CNY. I prepared the usual CNY dishes like Yee Sang (Asian Salad), Ngor hiang (5 spice meat rolls), Siew Yoke (roast pork) Hong Bak (siew pork in black soy sauce), sweet and sour chicken, Butter prawns and a mix vegetable dish. It took me nearly the whole just to prepared and cook these dishes. By the time it was done I was dead tired ha ha... but most important we enjoyed the meal and so was our guest.
This is the first time I prepared Yee Sang and it turn out really well. I even made this dish for our Malaysian get together the very next day and it was well received by everyone. I am happy with that.
There is not so much of a recipe here as you can actually put any raw fruits of vegetables to the salad like I did. I think the most important part of this salad is the dressing. Here are some pictures of our dinner and also my version of Yee Sang.
Ingredients for Yee Sang:
1 1/2 cups shredded carrots
1 cup shredded jicama
1 cup shredded pineapple
1 cup shredded green mango
1 cup shredded green apple
1 cup shredded lettuce
100 gram of pomelo pulp
20 gram dry pickle ginger – sliced thinly
20 gram pickle ginger
20 gram pickle onions
50 gram Chinese crispy noodles (thick kind)
A big bunch of cilantro
3 kaffir lime leaves - slice thinly
1 small piece of fresh raw salmon – slice thinly
10 gram sesame seeds – toasted
40 gram peanuts – toasted and coarsely ground
2 limes – cut in wedges
¾ cup plum sauce
1 1/2 tbsp hoisin sauce
1 tsp pepper
¼ tsp five-spice powder
2 tbsp apricot jam
Juice of 3 limes
3 tbsp sesame oil
2 tbsp sugar - if you like it sweeter
½ cup garlic oil (fried the garlic in oil and removes the garlic bits and uses the oil)
1. Mix all the dressing ingredients together and set it aside.Taste and see if the sweetness is to your liking.
2. Arrange all the rest of the salad ingredients on a big platter. Squeeze the lime juice over the raw fish. Pour the dressing on top of the salad, and toss all the ingredients. Serve immediately.
This is the platter I prepared for our gathering.
Note: If you like the vegetarian version just omit the raw fish.