Yusheng With Gin Beetroot Cured Salmon
Yusheng is an unique Chinese New Year dish that is very Malaysian and Singaporean. It’s a must-have dish to be served, heralding the arrival of Chinese New Year. Each component of the dish has an auspicious meaning. Tossing it high up, joyously shouting auspicious words is such a celebration!
For a twist, we did beetroot citrus cured salmon. The beetroot dyes the salmon a rich ruby hue that screams Chinese New Year. The subtle taste of juniper and citrus of gin with the citrus zests gives it a zing to tease the palate. To follow up with this taste profile, our Yusheng sauce has orange and lime juice in it to lift up and lighten the dish, to cut through the sweetness of the plum sauce. Lo Hei everyone!
Courtesy to Redmart, we are giving out 3 x$88 RedMart vouchers for your CNY shopping! All you have to do is tell us on our Facebook post what you’d like to do with your shopping goodies and tag a friend while at it! We’ll decide a winner by the 25th of Jan.
You can get your Chinese New Year last minute shopping done here with festive goodies – https://goo.gl/RJg1qD If you’re a new customer, quote “THEMEATMEN20” for a wholesome 20% off your grocery shopping, valid from now till end of this month!
#themeatmensg #simple #delicious #redmart #yusheng #cnyrecipes
|Half a red apple|
|Half a green apple|
|Half a shingo pear|
|2pack Pok Chui Crackers|
|1can of abalone|
|1ready made yee sang set|
|Salt, pepper and five-spiced powder (optional)|
|500g sashimi grade salmon|
|1tsp black pepper|
|40g rock salt|
|1tbsp toasted coriander seeds (crushed)|
|150g plum sauce|
|2tbsp orange juice|
|2tbsp lime juice|
|2tbsp knife groundnut oil|
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