Sunday, January 24, 2010

Weekend Herb Blogging - Yusheng (Raw Fish Salad)

This week's Weekend Herb Blogging#217 will be hosted by Anna of  Anna's Cool Finds. The rules for taking part can be found here.

One of my favourite root vegetable is the carrot! Carrots are an excellent source of anti-oxidants. I had been told since young that eating carrots promote good vision. (which subsequently led to me inducing that rabbits have great eyesight since they eat carrots) and as I grow older, this story was proven scientifically right! The high level of beta-carotene found in carrots helps protect against the development of senile cataracts.

Carrots are efficient in keeping water content and they tend to keep longer than other vegetables. The attached green tops should be cut off before storage to prevent the leaves from drawing water from the root which will cause the carrot to wilt. 

A not-commonly known property of the radish family is that the root contain a good level of vitamin C. As a member of the cruciferous vegetable family, radish has the cancer-protection traits of its cousins (brocolli, cabbage, brussel sprouts...) Cooking destroys radish root's vitamin C content and therefore it is best eaten raw.

As the Chinese New Year or Lunar New Year is approaching, I share with you my favourite festive dish. It is claimed that this dish is crafted by the early immigrants of Singapore and has since found its way around the Chinese community around the globe.

Yusheng (Raw Fish Salad) is a mixture of shredded vegetable roots with pickled condiments. It is believed that by tossing the yusheng, it will bring good fortune and prosperity to the family.

Yusheng (Raw Fish Salad)

1 shredded radish (large)
3 shredded carrots
1 shredded cucumber (to add the coolness and freshness to the dish)

(bought from store)
pickled melon strip
pickled brown melon strip
pickled cucumber
pickled leek strip
pickled yellow melon strip
white sour ginger strip
sweeten lime strip
red sweeten ginger strip

white pepper powder
cinnamon powder
plum sauce
crispy biscuit bits
powdered peanuts
toasted white sesame seeds

The pickled condiments are arranged around the shredded roots, forming a colourful presentation to the dish. The plum sauce is then poured over the shredded roots. White pepper and cinnamon powder is sprinkled over the vegetables and covered by the peanut powder and sesame seeds. The dish is completed by sprinkling of the biscuit bits.

(Raw fish sliced thinly - with lime squeezed over was not added as this variant is for vegetarians.)

Toss to good fortune and prosperity!!!

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