<![CDATA[Yusheng!!]]>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…

]]>https://forum.kiasuparents.com/topic/8572/yushengRSS for NodeSat, 18 Apr 2026 20:41:39 GMTWed, 27 Jan 2010 02:10:05 GMT60<![CDATA[Reply to Yusheng!! on Mon, 18 Jan 2016 06:44:16 GMT]]>Hi..

Anyone out there who knows of a good Yu Sheng take away in the west? I am looking at 25 pax on the 5th Feb.
:thankyou:

]]>https://forum.kiasuparents.com/post/1630286https://forum.kiasuparents.com/post/1630286Mon, 18 Jan 2016 06:44:16 GMT<![CDATA[Reply to Yusheng!! on Sat, 01 Feb 2014 03:08:58 GMT]]>does anyone know what happened to por kee at tiong bahru?

]]>https://forum.kiasuparents.com/post/1204262https://forum.kiasuparents.com/post/1204262Sat, 01 Feb 2014 03:08:58 GMT<![CDATA[Reply to Yusheng!! on Wed, 29 Jan 2014 02:55:40 GMT]]>I prefer saito fish to salmon…could it be a shortage of saito? every place is using salmon. yu sheng is mainly vege…so it’s ok to eat often. my mum uses some liquor to ‘cook’ the fish if it is saito…besides, the smell of the liquor does enhances the yu sheng…my mouth is watering now just thinking of it.

]]>https://forum.kiasuparents.com/post/1203086https://forum.kiasuparents.com/post/1203086Wed, 29 Jan 2014 02:55:40 GMT<![CDATA[Reply to Yusheng!! on Tue, 28 Jan 2014 11:35:18 GMT]]>it depends on your audience, i.e. any VIP, VVIP? Just a coy CNY function?


I suggest u don’t pepper your script with too many redundant fillers. Just cut to the chase. Everyone just wants to poke their chopsticks into the salad. If the emcee "li li lor lor" with lame jokes at every stage, people will get edgy.

U need to sync emcee script with the restaurant butlers too. Ensure every butler is on the same page, i.e. pace and sequence is correct.

After intro address, may I suggest u 1) inform guests the name of ingredient. 2) include the rationale 由来 why a spade is called a spade. 3) greet in auspicious proverbs.

（1）红萝卜丝 (2) Rationale (3) 祝大家：鸿运当头啊！
（1）青木瓜丝 (2) Rationale (3) 让我在这里祝大家：青春永驻啊！
（1）三文鱼条 (2) Rationale (3) 祝大家：年年有余啊！
（1）胡椒粉＋五香粉 (2) Rationale (3) 祝在座的各位：五福临门啊！
（1）一碗香油 (2) Rationale (3) 希望大家在新的一年里：顺顺利利、财源滚滚来啊！
（1）酸柑汁＋酸甜酱 (2) Rationale (3) 祝大家：大吉大利、甜甜蜜蜜啊！
（1）干果＋花生碎＋脆片（2) Rationale (3) 金银满屋、遍地黄金啊！

What rationale? You can do some research and improvise (read: "smoke") lor…

]]>https://forum.kiasuparents.com/post/1202638https://forum.kiasuparents.com/post/1202638Tue, 28 Jan 2014 11:35:18 GMT<![CDATA[Reply to Yusheng!! on Tue, 28 Jan 2014 10:52:35 GMT]]>Hi hi - I will be the emcee for CNY lunch. Thinking of more interesting ideas to lead the loi hei instead of the usual reading out auspicious wording and put in the platter. Anyone comes across great and fun way of doing it. TIA

]]>https://forum.kiasuparents.com/post/1202620https://forum.kiasuparents.com/post/1202620Tue, 28 Jan 2014 10:52:35 GMT<![CDATA[Reply to Yusheng!! on Mon, 28 Jan 2013 15:26:01 GMT]]>Yu sheng…yes, that time of the year to indulge.

I like Por Kee (Tiong Bahru) and also the stall at Chinatown (lady boss won an award before).

]]>https://forum.kiasuparents.com/post/947973https://forum.kiasuparents.com/post/947973Mon, 28 Jan 2013 15:26:01 GMT<![CDATA[Reply to Yusheng!! on Tue, 22 Jan 2013 09:03:09 GMT]]>Where to buy raw saito fish?

The stall at chinatown does not want to sell us the shoulder, which is boneless.

]]>https://forum.kiasuparents.com/post/943877https://forum.kiasuparents.com/post/943877Tue, 22 Jan 2013 09:03:09 GMT<![CDATA[Reply to Yusheng!! on Fri, 04 Jan 2013 12:24:26 GMT]]>

BigDevil:
Time to bring this thread back to the top. 😉

Thanks... but I never quite get the hang of Yusheng after all these years 🙂

]]>https://forum.kiasuparents.com/post/930227https://forum.kiasuparents.com/post/930227Fri, 04 Jan 2013 12:24:26 GMT<![CDATA[Reply to Yusheng!! on Fri, 04 Jan 2013 08:46:50 GMT]]>Time to bring this thread back to the top. 😉

]]>https://forum.kiasuparents.com/post/930050https://forum.kiasuparents.com/post/930050Fri, 04 Jan 2013 08:46:50 GMT<![CDATA[Reply to Yusheng!! on Thu, 29 Dec 2011 03:12:53 GMT]]>It’s time to bump this topic

]]>https://forum.kiasuparents.com/post/675370https://forum.kiasuparents.com/post/675370Thu, 29 Dec 2011 03:12:53 GMT<![CDATA[Reply to Yusheng!! on Tue, 01 Feb 2011 03:59:39 GMT]]>Ordering mine from Sakuraya again this year. Not cheap but comes with nice, fresh fish slices

]]>https://forum.kiasuparents.com/post/350705https://forum.kiasuparents.com/post/350705Tue, 01 Feb 2011 03:59:39 GMT<![CDATA[Reply to Yusheng!! on Fri, 28 Jan 2011 00:15:44 GMT]]>

Happy Mama:
tankee:

[quote=\"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??)....[/quote]Yes, it's the normal fish you mentioned. Both $18 and $22 have fish...just that $22 is the bigger portion.

]]>https://forum.kiasuparents.com/post/347929https://forum.kiasuparents.com/post/347929Fri, 28 Jan 2011 00:15:44 GMT<![CDATA[Reply to Yusheng!! on Fri, 28 Jan 2011 00:15:28 GMT]]>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:

]]>https://forum.kiasuparents.com/post/347928https://forum.kiasuparents.com/post/347928Fri, 28 Jan 2011 00:15:28 GMT<![CDATA[Reply to Yusheng!! on Fri, 28 Jan 2011 00:12:59 GMT]]>

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??)....

]]>https://forum.kiasuparents.com/post/347922https://forum.kiasuparents.com/post/347922Fri, 28 Jan 2011 00:12:59 GMT<![CDATA[Reply to Yusheng!! on Thu, 27 Jan 2011 09:39:55 GMT]]>

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.

]]>https://forum.kiasuparents.com/post/347642https://forum.kiasuparents.com/post/347642Thu, 27 Jan 2011 09:39:55 GMT<![CDATA[Reply to Yusheng!! on Thu, 27 Jan 2011 08:46:21 GMT]]>

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

]]>https://forum.kiasuparents.com/post/347547https://forum.kiasuparents.com/post/347547Thu, 27 Jan 2011 08:46:21 GMT<![CDATA[Reply to Yusheng!! on Thu, 27 Jan 2011 08:43:42 GMT]]>

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!! 😄

]]>https://forum.kiasuparents.com/post/347542https://forum.kiasuparents.com/post/347542Thu, 27 Jan 2011 08:43:42 GMT<![CDATA[Reply to Yusheng!! on Thu, 27 Jan 2011 08:40:47 GMT]]>

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 ....

]]>https://forum.kiasuparents.com/post/347538https://forum.kiasuparents.com/post/347538Thu, 27 Jan 2011 08:40:47 GMT<![CDATA[Reply to Yusheng!! on Mon, 24 Jan 2011 11:50:55 GMT]]>

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? :?

]]>https://forum.kiasuparents.com/post/343979https://forum.kiasuparents.com/post/343979Mon, 24 Jan 2011 11:50:55 GMT<![CDATA[Reply to Yusheng!! on Mon, 24 Jan 2011 10:40:54 GMT]]>

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!

]]>https://forum.kiasuparents.com/post/343897https://forum.kiasuparents.com/post/343897Mon, 24 Jan 2011 10:40:54 GMT<![CDATA[Reply to Yusheng!! on Mon, 24 Jan 2011 10:16:37 GMT]]>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.

]]>https://forum.kiasuparents.com/post/343877https://forum.kiasuparents.com/post/343877Mon, 24 Jan 2011 10:16:37 GMT<![CDATA[Reply to Yusheng!! on Mon, 24 Jan 2011 04:21:06 GMT]]>I think "East Ocean Teochew Restaraunt" still serve teochew style yusheng.

]]>https://forum.kiasuparents.com/post/343457https://forum.kiasuparents.com/post/343457Mon, 24 Jan 2011 04:21:06 GMT<![CDATA[Reply to Yusheng!! on Mon, 24 Jan 2011 03:40:11 GMT]]>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?

]]>https://forum.kiasuparents.com/post/343395https://forum.kiasuparents.com/post/343395Mon, 24 Jan 2011 03:40:11 GMT<![CDATA[Reply to Yusheng!! on Mon, 24 Jan 2011 03:36:51 GMT]]>

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.

]]>https://forum.kiasuparents.com/post/343389https://forum.kiasuparents.com/post/343389Mon, 24 Jan 2011 03:36:51 GMT