Yusheng - Teochew | Singaporean CNY Fish Salad

Originally uploaded by zannnielim

 Yusheng, 鱼生 yúshēng or lo hei 捞起 is a Teochew-style raw fish salad. It consists of strips of raw fish (eg salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

The contemporary version is created and popularised in Singapore in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Singapore.

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Pineapple Tarts

Originally uploaded by zannnielim

This is my version of the pineapple tarts for Chinese New Year. I have cravings for pineapple tarts for long and I asked my friend Sharon Tay for the tart pastry recipe. Some patience is definitely the essence for the success of the tart pastry. I like it very much.and here are the ingredients:
1 small pineapple, cut it into smaller pieces and minced it in a mixer. Heat it up until all the juices are evaporated, keep stirring and add about 3 tablespoons of sugar. Continue heating until texture of pineapple becomes like a jam and deeper amber in colour.

150g butter, 220g flour, 30g cornflour, 1egg yolk, 2. Tbsp milk powder (I did not have this so it was opted out), 2 tbsp icing sugar.

Mix flour, corn flour & icing sugar. Cut butter into cubes & mix into flour mixture. Use rubbing - in method. When mixture looks like breadcrumbs, add in yolk to combine as a dough.

I chilled it in the refrigerator, then mold it into this piggy shape. Pineapple mixture is in the round mold, then add 'nose' and using a toothpick to add the nostrils and eyes. Extra pastry to form the ears.

Baked at about 180 degrees Celsius for about ten minutes and viola!

Thank you Sharon for sharing the pastry skin recipe :) miss the pineapple tarts you made still...

Holiday Homes Malaysia

Shrimp Salad, Bakers Dozen

Originally uploaded by Dave Tally

Recently I like salad. So I am hunting for salad recipes and this Shrimp Salad just looked so yummy that I would like to recommend it.

Laundry

Pineapple Tarts | Asian

Originally uploaded by Casual Chin

Pineapple tarts are a 'must-have' festive cookie. It is a small, bite-size pastry filled with or topped with pineapple jam. The pastry consists of a large proportion of butter and egg yolk. It has an exceptional rich, buttery, tender and melt-in-the-mouth texture.

The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves.

During the Chinese New Year season, these are usually made in the shape of flat, open tart topped with pineapple jam under a lattice of pastry. In the video recipe, it shows rolls filled with jam that are open at the ends and jam-filled spheres is the other alternative.

They can be found in commercial bakeries to buy back and give away as souvenir food items to share with friends back home.



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Just Giving page

Japanese Rolled Omelette Dashimaki Tamago 玉子焼

Originally uploaded by riyuu_piyu

Japanese Rolled Omelette Dashimaki Tamago 玉子焼 is a classic dish made by a special rolling technique to form several layers of cooked egg. The main equipment is the 'makiyakinabe' which is a rectangular pan. The key ingredient is eggs, sugar and rice vinegar. If you order Nigiri sushi or sushi rolls, you will see it and you can find it served as a breakfast too. This is also a children's favourite.

5 eggs
2 teaspoons sugar
½ cup dashi
¼ teaspoon salt
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish (optional)

Here's a video to show you the special cooking technique of rolling the eggs mixture in the pan:

Mini Crescent Chicken Pot Pies (Australian)

Originally uploaded by Pillsbury.com

Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.

INGREDIENTS

1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk
1/2 teaspoon dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1/8 teaspoon dried thyme leaves

DIRECTIONS

1. Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.

2. Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.

3. In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

Here's a video receipe by Nigella Lawson makes Chicken Pot pie with Organic Dorset Pastry, Puff Pastry. Enjoy!


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