Yusheng!!

[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? :?

[cody]

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...

If you live in the west, go to West Coast Plaza!
the sushi counter at the cold storage cashier does a good yusheng for $29.80.

yummers! i'm drooling now ....

[cody]

Mrsbongz:

My colleague recommended using those baby abalone.. do any of u add other ingredients too?

I tried the abalone version too. in fact it was abalone with sweet thai chilli + lots of pomelo .... it was VERY nice!!

[cody]

starlight1968sg:

I saw from the supermarket, there were packets of ready shredded carrots - so expensive but convenient for those who did not have time to prepare.

i tried those from the supermarket ... its horrible!
too dry and too long.
spoilt the whole experience

[mrswongtuition]

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!

This is what we do every year:
1. Use the small (or large if you fancy) vege scrapper to get long strips.
2. Use a drainer to allow it to drain dry (I don't like wringing cos it will snap the vege though some light squeezing helps).
3. Use a clean dry cloth, wrap up the vege and put in a bowl. Refrigerate.

I don't like paper towels too! You'll get small small bits in the vege.


For abalong yusheng, my mum simply adds sesame oil (drizzle on the sliced abalone first).

The best yusheng is still home-made ones.
If you want to buy, try Ah Peng (it's a zhi char store) at Hougang Ave 1 Blk 108.

[Happy Mama]

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? :?

I think should have, but maybe it's the normal fish (is it \"saito\" fish??)....

[Happy Mama]

My mummy makes the best YU SHENG!!! She buys her basic ingredients from a little shop in Chinatown and prepares all other fresh ingredients and additional spices herself... plus lots and lots of SALMON...


Mmmmm.... thinking of it makes me droool... :drool: :drool: Yeah, will be eating her YU SHENG again real soon.... :dancing: :dancing: