At last year’s reunion dinner, I made my first fruits and vegetables yusheng for our lo hei (check out last year’s version here). It’s a different take on the more traditional version where raw fish (usually salmon) is added. While I take raw salmon, I like it when it’s served as sashimi but not so much when it’s added to yusheng. Rather ironic I know, given that yusheng 鱼生 means raw fish.
We decided to make fruits and vegetables yusheng again for our reunion dinner last night. It was a lot of work, peeling, cutting and shredding everything by hand. I don’t have any of those fanciful equipment. Luckily I have the help of my mom and mother-in-law.
This year, we added winter melon strips on my mum’s suggestion and it turned out really, really well. I love this version better than the last.
Here’s the list of ingredients I used this year:
Ingredients:
- 1 apple, shredded
- 1 pear, shredded
- ¾ guava, shredded
- ¼ pomelo, shredded
- 1 carrot, shredded
- 1 cucumber, shredded
- ½ radish, shredded
- Winter melon strips, cut into tiny pieces, to taste (this will make your yusheng very sweet 甜甜蜜蜜!)
- 1 tablespoon olive oil + ½ teaspoon sesame oil
- 2 tablespoon finely crushed roasted peanuts and 1 tablespoon toasted sesame seeds
- 3 tablespoon plum sauce + 1 tablespoon hot water
- 1½ teaspoon cinnamon powder + ¼ teaspoon chinese five-spice powder + a pinch of white pepper powder
- Popiah skin, cut into squares and deep fried (the more the merrier!)
The yusheng was so tempting that I forgot to take a photo immediately after tossing!
