Golden Fortune Yusheng recipe by MAGGI


By Chen Jingwen, Editor
soshiok.com
Singapore, January 24, 2011

Tossing Yusheng for an abundance of good fortune in the intimate and fun company of family and friends is so prevalent in Singapore today that novel versions of the dish  are must-have communal ritual.

As you reunite and reaffirm ties with family impress them with a new Yusheng that would encourage them to throw the  colour-ful salad even higher for better luck.

Create one that excites their palate too, like how MAGGI resident Culinary Consultant Pancy Seng (below) of Nestlé Singapore has done.

Adopting a healthier approach, she refreshed the traditional  recipe with enlivening dashes of MAGGI Less Salt Chilli and Tomato sauces from its Healthier Choice range, and zingy calamansi juice.
    
The result: a delectably zesty Yusheng sauce with distinctive  taste dimensions of MAGGI familiar to the tastebuds of the    young and old.

That is why it is such a favourite brand with many in Singapore.

The chef also upped its health quotient with a wider array of  vegetables and fruit while cutting down on the overly sweet     and artificially coloured vegetables used in the traditional recipe.    

The addition of green apple, cucumber, dried persimmon,   dried mango, dried apricot and dried tangerine creates a delicious splash of flavours and healthy array of colours



With widely available ingredients, Chef Pancy, who is also a    cookbook author, has demonstrated how an elaborate, traditional dish can be easily made.

She said: "MAGGI sauces are made to suit all occasions - in the festive kitchen as well as for daily use."

So try out her  easy  recipe for an extra dose of good luck    at your family reunion this new year.

In fact, the scrumptious dish is so versatile that it can be tossed to brighten any occasion with your loved ones! 



Golden Fortune Yusheng

By Chef Pancy Seng 

Main ingredients

300g Fresh Salmon (sliced)
200g Abalone (sliced and cut into 18 ingots)
200g Carrot
150g White Radish
100g Green Radish
120g  Cucumber
2 Green Apples (peeled, cut into strips)
100g Pomelo
80g Nestle® Honey Gold Flakes
60g Chopped Peanuts
10g Fried Sesame Seeds

Dried and Pickled Ingredients (shredded)

40g Dried Persimmon (Sharon persimmon)
40g Dried Mango
40g Dried Apricot
30g Preserved Tangerine
20g Pickled Ginger
20g Pickled Melon
20g Pickled Leek

Yusheng sauce (mixed together)

5 tbsps Maggi®Healthier Choice Less Salt Tomato Sauce
3 tbsps Maggi® Healthier Choice Less Salt Chilli Sauce
4 tbsps Plum Paste
6 tbsps Calamansi Lime Juice
5 tbsps Cooking Oil like sunflower or canola oil

Method

1. Shred Carrot, Cucumber, White and Green Radish. Soak    in ice water for about 5 mins.

2. Squeeze out the excess water from the vegetables and   arrange them on a large round serving plate.

3. Arrange Dried and Pickled ingredients, green apple strips and pomelo around the shredded vegetables. Place Salmon and Abalone on the dried and pickled ingredients.

4. Sprinkle White Pepper, Cinnamon Powder. Pour the mixed Yusheng sauce over. Scatter Nestle® Honey Gold Flakes, chopped peanuts and sesame seeds. Then get everyone    to toss!

Serves 10 people