Yusheng!!
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Cheval:
No problem, Cheval. Personally, I dislike the coloured, gimicky stuff that is sold for ($18 or $88 or something like that) at restaurants.Personal opinion: the most horrible food in Singapore.
(Sorry to all who like it. I have to dare to say it
)
Yusheng reminds me of that super fresh raw fish Teochew dish that is served with soy sauce and sesame oil. There used to be one in Commonwealth, I think. We used to love it, then got scared that it wasn't safe. I really love that dish, :drool: . -
Blobbi:
That sounds like sashimi. As long as freshness and hygiene are guaranteed, safety should not be a problem. I bought fresh or live fish and process it myself. My two kids are crazy about sushi with raw fish.
No problem, Cheval. Personally, I dislike the coloured, gimicky stuff that is sold for ($18 or $88 or something like that) at restaurants.Cheval:
Personal opinion: the most horrible food in Singapore.
(Sorry to all who like it. I have to dare to say it )
Yusheng reminds me of that super fresh raw fish Teochew dish that is served with soy sauce and sesame oil. There used to be one in Commonwealth, I think. We used to love it, then got scared that it wasn't safe. I really love that dish, :drool: .
Regarding YuSheng, I was told by a local (I am from China) that it's purely a commercial drive -- 10 years ago, very few people knew about it. In addition to the taste, the price is also ridiculously high. That is, before any good luck comes to you, as is wished by eating the dish, others make money on you.
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Cheval:
Regarding YuSheng, I was told by a local (I am from China) that it's purely a commercial drive -- 10 years ago, very few people knew about it. In addition to the taste, the price is also ridiculously high. That is, before any good luck comes to you, as is wished by eating the dish, others make money on you.
Haha Cheval, I read that Yusheng was invented by some Singaporean chefs some years ago, and it really took off cos of the good luck element. But as you point out, the only guys with the good luck are those who are selling it!!
Glad you're getting to know the local CHinese \"cuisine\" here :). -
Blobbi:
I've been here since 1996, only away for 2 and half years!
Glad you're getting to know the local CHinese \"cuisine\" here :).
My favorite dish is \"chau kui tiao\". Yet I cannot eat it too often for the reason you know lah!
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Cheval:
Not quite the most horrible, but definitely not my favourite....yet I must bear with it twice a year.Personal opinion: the most horrible food in Singapore.
(Sorry to all who like it. I have to dare to say it )
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Blobbi:
Before long, our neighbouring country will lay claim for its invention / ownership! :lol:Haha Cheval, I read that Yusheng was invented by some Singaporean chefs some years ago, and it really took off cos of the good luck element. But as you point out, the only guys with the good luck are those who are selling it!!
Glad you're getting to know the local CHinese \"cuisine\" here :). -
BigDevil:
Liddat oso boleh?
Before long, our neighbouring country will lay claim for its invention / ownership! :lol:Blobbi:
Haha Cheval, I read that Yusheng was invented by some Singaporean chefs some years ago, and it really took off cos of the good luck element. But as you point out, the only guys with the good luck are those who are selling it!!
Glad you're getting to know the local CHinese \"cuisine\" here :).
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hmmm... i think they already did.
BigDevil:
Before long, our neighbouring country will lay claim for its invention / ownership! :lol:Blobbi:
Haha Cheval, I read that Yusheng was invented by some Singaporean chefs some years ago, and it really took off cos of the good luck element. But as you point out, the only guys with the good luck are those who are selling it!!
Glad you're getting to know the local CHinese \"cuisine\" here :). -
yeah very commercialised, but the family n kids enjoy it… N I find that its really appetising as a salad too!! I’m gg to try to make my own with all these advice… Thank u!
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MMM:
I too try make it myself at home, but till now I am still looking for the right equipment to peel the cumber and carrot to the stage like what the restaurant can do, very long fine and dry. Anyone know where the right equipment is available and the right step to dry them? Mine often trap with water.
We usually buy those ready mixes from supermarkets. Then does the vegetables by ourselves. Besides the normal vegetables, we would also add in pomelo and more crackers. If the portion is too big, hubby will make exra plum sauce.Mrsbongz:
My favourite salad!! any recommendations of your favourite places to buy? or recipes???
I usually buy from supermarket and add my own vege and sashimi...
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