Yu Sheng with Salmon, Sea Whelk, Coral Clam and Salmon Roe
Toss to greater heights with the Coral Clam Yu Sheng Platter which features coral clam atop an appetising mix of ingredients such as yam, sweet potato, white radish, carrot, pickled ginger and pomelo.
Recipe by Chung Yiu Ming serves
prep time 1 hour
yu sheng accompaniments • a pinch of pepper • five-spice powder
• 60ml plum sauce
• 50ml peanut oil
• sea whelk
• coral clams
• salmon roe
• salmon slices
• 30g cucumber, julienned • 20g white pickled ginger • 80g white radish, julienned • 80g carrot, julienned
• 30g pomelo sacs
• 30g crackers
• 20g crushed walnut
• 10g sesame seed, toasted
» Set aside pepper, five-spice powder, plum sauce and peanut oil on individual saucers. » Assemble according to picture on page 84.
Recipe by Brian Wong serves
prep time 30 minutes
1 hour 30 minutes
• 1kg pineapple, peeled and core removed • 30g lemongrass
• 5g bird’s eye chilli
• 10g ginger flower
• 200g orange juice
• 60g garlic, minced
• 5g turmeric powder
• 12g chicken flavour seasoning
• 30g fish sauce
• 60g fine sugar
» Cut pineapple into chunks and place in food processor to blend. Set aside.
» In another food processor, blend the lemongrass, bird’s eye chilli and ginger flower.
» In a heated wok, stir fry the blended lemongrass mixture until it reaches an aromatic fragrance.
» Add orange juice, blended pineapple and garlic, cook until a paste-like texture is achieved.
» Add turmeric powder, chicken flavour seasoning, fish sauce and fine sugar, stir until everything is well-mixed. Set aside.
crispy pork trotter
• 2kg pork trotter
• 2 knobs of ginger, sliced • 3 bay leaves
• 2 cinnamon sticks
• 4 pieces of liquorice
• 3g Sichuan pepper
• 2g star anise
• 1 Chinese cardamom
• 2g fennel seeds
• 3g dried chillies • 30g Chinese wine • 30g dark soy sauce • 10g sugar
• 5g salt
» In a pot, place the pork trotter and fill the pot with water — until it covers the pork trotter.
» Add ginger slices into the pot and allow it to soak for three minutes. This is to get rid of the gamey flavour from the pork.
» Remove the pork trotter and wash it thoroughly.
» In a different pot, place the cleaned pork trotter and fill it with water — until it covers the pork trotter. Add the remaining ingredients and bring it to a boil.
» Once the water is boiling, turn the fire down and slow cook it for 45 minutes.
» Remove the cooked pork trotter, drain then leave it out for the skin to dry.
» In a wok, heat the oil to 160ºc and deep-fry the pork trotter until a crisp skin is achieved.