So it’s that time of year again, Chinese New Year time!! Now as many of you do (or maybe you don’t) Yee sang is a traditional dish we have every year to celebrate the new year symbolising goodluck. The food is arranged on the plate, and everyone in the table gets to mix together the dish ( it is also the one time mum lets you play with your food as a child!).
Anyway I find this dish mmmdelicious! and I look forward to it every year, hope you enjoy it too.
Prep time: 30 minutes(can be longer if you chop slower) Cook time: 5 minutes (its all cooked already)
- 3 carrots
- 2 lebanese cucumbers
- 1/4 lettuce
- 2 nectarines
- 500g smoked salmon
- 300gm ham
- 1 orange
- 1 pomelo
- peanuts- around a handful
- won ton skin
- 1/4 cup plum sauce
- 1 tsp sugar
- Grate the carrot and arrange on one section the plate, repeat with the cucumber. Shread the lettuce and arrange on the plate as well.
- slice the smoked salmon and place on the plate, slice the ham and also arrange on the plate
- dice the orange, and nectarines and also place on the plate. spread the pomelo and add to the plate
- slice the wonton skin into strips and fry them in a pot of hot oil. Be quick to remove them as they turn from golden to burnt very quickly. Place them in a bowl at the side
- Crush some peanuts and place in a bowl
- Mix the plum sauce, 1 tsp of sugar and a tsp of water together to make the dressing and mix until combined.
The Yee sang is now ready for consumption!! Remember to pour the wanton skin, peanuts and dressing on right before you all mix it together.
thought I’d share a picture of our CNY feast!!
walnut, avocado, and smoked salmon salad
Ok so you know when you start a short TV series and it really sucks, but you just have to finish it because………well just because. I did just that with ‘Kane and Abel’ and it actually paid off for once, the ending was done so much better than I expected 🙂 Anyway I made this salad a couple of days ago as I was recently in Margaret river and found the most delicious caramelised balsamic salad dressing. I couldn’t wait to try it out,I actually got a chance to try it out in the shop and I just knew it would work perfectly with this salad. If you are lucky enough to visit Margaret River you should stop by Flame Tree winery which sells this Caramelised Balsamic dressing, or Cape Farm Shop which actually produces it. If not then I’ve also added a Balsamic vinaigrette dressing below, its an oldy but a goody and it still does the trick. I’ve altered it a little though, usually people add around equal amounts of balsamic to olive oil, or more olive oil according to taste; however I’ve never been very big on the oil thing even when cooking, I always tend to use as little as possible. Instead I normally use a much higher ratio of balsamic to olive oil, also depending on my mood I might add some crushed garlic as well.
Prep time: 15 mins
No cooking time!
for the salad
- 1 avocado
- 1/2 cup walnuts
- 80g baby spinach leaves
- 100g smoked salmon
- 3 boiled eggs
- 2 roma tomatos
for the dressing
- 1/4 cup balsamic vinegar
- extra virgin olive oil to taste (i only ever use 1/8th of a cup max but it really is up to you and how you prefer it)
- 1 sprig fresh thyme
- 8th the tomatoes slice the smoked salmon into thin strips, quarter the boiled eggs, and slice the avocado.
- Toss the spinach, walnuts, avocado, egg, salmon, and tomato in a bowl
- In a separate small bowl mix the balsamic vinegar with a little olive oil and the thyme.
- Pour the dressing over the salad and enjoy!