Yusheng!!

[BigDevil]

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 :).

Before long, our neighbouring country will lay claim for its invention / ownership! :lol:

[Andaiz]

BigDevil:

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 :).

Before long, our neighbouring country will lay claim for its invention / ownership! :lol:

Liddat oso boleh?

[krazy]

hmmm... i think they already did.

BigDevil:

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 :).

Before long, our neighbouring country will lay claim for its invention / ownership! :lol:

[Mrsbongz]

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!

[Zann]

MMM:

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...

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.

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.

[Zann]

Long ago, Yusheng has cantonese and teochew verions. The mixture one we are still eating is the cantonese version I think. But where can we find the teochew version now?

[tankee]

I think "East Ocean Teochew Restaraunt" still serve teochew style yusheng.

[janet88]

I love yu sheng from Por Kee Restaurant…in Tiong Bahru.

$18 for small, $22 for big portion. Pay extra if you want salmon.

The other yu sheng which is nice is from Chinatown.

[Andaiz]

Zann:

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.

Zann, this is taught to me by an aunt: Cut with sharp knife (lots of work) or if you use the vege scrapper, throw finished product in a basin of iced water and then wring/squeeze it dry. Then refrigerate in plastic bag (with paper towel lining). I usually don't use the paper towel because the veges stick to the wet towel.

Hope it helps!

[tankee]

janet_lee88:

I love yu sheng from Por Kee Restaurant...in Tiong Bahru.

$18 for small, $22 for big portion. Pay extra if you want salmon.

The other yu sheng which is nice is from Chinatown.

$18 and $22 ones got no fish? :?