TOSS TO GOOD FORTUNE

Epicure Magazine|January 2020

TOSS TO GOOD FORTUNE
Get into your parents-in-law’s good books when you turn your annual chinese New Year lo hei into a luxe affair with these three expert yu sheng recipes and auspicious creations from award-winning chefs of li Bai cantonese Restaurant, one Michelin-starred Summer pavilion and wan Hao chinese Restaurant.

Premium lobster, Alaskan crab, Salmon, Scallop & caviar Yu Sheng with white peach Sauce

Chef Brian Wong’s white peach sauce brings a delicate and floral take to the refreshing raw fish salad.

Recipe by

Brian Wong, executive Chinese chef of Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel

serves

12 persons

prep time

1 hour + 1 hour of simmering

white peach sauce

• 1 lemon, sliced

• 150ml water

• 500g plum paste

• 50g lemon paste

• 180g white peach purée (available from lazada)

» in a pot, add lemon slices and water, and then simmer for 1 hour.

» remove the pot from heat, and take out the lemon slices.

» add the remaining ingredients and stir thoroughly. set aside.

assembly

• 25g pickled red ginger, julienned

• 25g pickled ginger, julienned

• 50g pickled papaya, julienned

• 50g pickled green peach, julienned

• 50g pickled leeks, julienned

• 30g preserved lime strips

• 100g carrots, julienned

• 100g radishes, julienned

• 100g green radishes, julienned

• 80g crackers

• 30g white sesame

• 30g crushed peanut

• 120g fresh salmon

• 120g fresh Hokkaido Scallop

• 300g lobster meat, cooked

• 250g Alaskan crab meat, cooked

• 30g caviar

• white peach sauce

• a few pieces of edible gold sheets

Black caviar and Hokkaido king Scallop Yu Sheng

Prefer something more extravagant than salmon slices and golden crackers? Chef Cheung Siu Kong opts for black caviar and Hokkaido king scallops, and crushed sweetened walnuts to add a luxe touch to the ubiquitous dish.

Recipe by

Cheung Siu Kong, Chinese executive chef of Summer Pavilion, The Ritz-Carlton, Millenia Singapore

serves

10 to 12 persons

prep time

1 hour

yu sheng sauce

• 300g plum sauce

• 50g white vinegar

• 80g fine sugar

• 80g lemon sauce

• 50ml water

• a pinch of salt

» in a pot, bring all the ingredients to a boil. set aside.

assembly

• 10g black caviar

• 4 fresh Hokkaido King Scallops

• 50g preserved cucumber, julienned

• 50g preserved mixed melon, julienned

• 30g white ginger, julienned

• 50g preserved leeks, julienned

• 60g sweetened walnuts, crushed

• 25g fried red sweet potatoes, julienned

• 25g fried yams, julienned

• 25g fried purple sweet potatoes, julienned

• 50g radishes, julienned

• 150g carrot, julienned

• 2 limes

• 40g pomelo sacs

• a pinch of gold flakes

• a pinch of orange peel

• a pinch of red chillies

• a pinch of lemon leaves

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January 2020