Video : Yee Sang - New Year Fish Salad

CHICKEN AND CABBAGE SALAD

Original Recipe by Amy Beh

1 cup shredded cooked chicken

½ cup shredded white cabbage

½ cup shredded purple cabbage

½ cup shredded carrot

2 tbsp thinly sliced bird’s eye chillies

3 shallots, thinly sliced

2 kaffir lime leaves, finely shredded

Dressing

3 limes, squeezed for juice

1 tbsp rice vinegar

1 tbsp fish sauce

1 tbsp chopped garlic

1 tbsp sesame oil

1 tbsp sugar or to taste

Garnishing

Some mint leaves

1 tbsp toasted peanuts

Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl.

Add combined dressing ingredients and mix well.

Dish out and serve with garnishing.

TANGY MANGO AND CUTTLEFISH SALAD

Original Recipe by Amy Beh

½ cup peeled and shredded green mango

1 green papaya

3 shallots, thinly sliced

300g processed cuttlefish, score the inner body and cut into thick slices

¼ tsp sugar

A dash of pepper

5 bird’s eye chillies, chopped

2 pickled leeks (kew tou), sliced

Dressing

2 tbsp local lime juice

2 tbsp honey

2 tbsp Thai chilli sauce

1 tsp fish sauce

Garnishing

1 tbsp deep-fried anchovies

2 tbsp toasted peanuts

Spread shredded mango on several layers of absorbent kitchen paper to remove excess moisture.

Peel the papaya and halve it lengthwise. Remove the seeds and slice off the soft centre. Grate the papaya.

Lightly season the cuttlefish with sugar and pepper, then scald in boiling water for 40-50 seconds. Drain and set aside.

Combine all the ingredients in a mixing bowl and add dressing ingredients. Toss well to mix. Add garnishing, then adjust seasoning before serving.

Jellyfish Salad

120g shredded jellyfish

150g cucumber

2 cloves garlic, chopped

1 tsp sesame oil

1-2 tbsp toasted sesame seeds

4 tbsp Thai sweet chilli sauce

1 tbsp lime juice

1 tsp light soy sauce

1 tsp Thai fish sauce

Wash the shredded jellyfish thoroughly. Blanch in boiling water for less than a minute. Drain and immerse the jellyfish in ice water. Change the water one or two times, and put in the refrigerator for 3-4 hours. Drain the jellyfish and chill well before serving.

Peel the cucumber and cut into half. Remove the seeds and shred finely.

Heat sesame oil in a wok and fry the garlic until golden and fragrant. Add chilli sauce, light soy sauce, fish sauce and lime juice. Bring to a low simmering boil. Dish out and leave aside to cool.

Add jellyfish into the sauce and toss well to mix. Arrange the shredded cucumber on a serving plate and serve with the jellyfish. Sprinkle over with sesame seeds.

Potato salad

400g baby potatoes, cleaned

¼ cup mayonnaise

2 Tbsp sour cream

1-2 stalks chives, chopped

1 Tbsp chopped parsley

1-2 Tbsp chilled water

Pinch of salt

Dash of freshly cracked black pepper

Bring a large saucepan of water to the boil. Add the potatoes. Cook for 8-10 minutes or until the potatoes are tender. Test to see if they are done with a long satay stick.

Drain the potatoes in a large sieve or colander, then rinse them under running tap water until they are cool. Skin them.

For the dressing:

Mix mayonnaise, sour cream, chives and parsley in a small bowl. Add salt and black pepper to taste.

Stir until well combined. Drizzle the salad dressing over the potatoes.

Serve at once.

Cuttlefish Salad

Original Recipe by Amy Beh

1 soaked cuttlefish
400g fresh large squid, score the inner body and cut into thick slices
4 kaffir lime leaves, finely shredded
30g dried prawns, rinsed and coarsely ground
2 tbsp oil
1 Bombay onion, sliced
1 red chilli, seeded and chopped
4 cloves garlic, chopped
3cm knob ginger, finely chopped
5-6 bird’s eye chillies, chopped

Sauce ingredients (combined)
3 tbsp Thai sweet chilli sauce
2 tbsp tomato sauce
2 tbsp lime juice
1 tbsp fish sauce
1½ - 2 tbsp sugar or to taste
1 tsp sesame oil
½ tsp pepper

Garnishing
1 tbsp toasted sesame seeds

Wash cuttlefish and make shallow slant cuts across the inside surface in a criss-cross pattern. Cut into thick slices. Lightly season cuttlefish with a little sugar and pepper for 10-15 minutes. Bring water to the boil in a saucepan and scald the cuttlefish slices for 20-30 seconds. Drain well and immerse in a basin of ice-cold water for 10 minutes. Remove and drain well.

Heat wok with 2 tablespoons oil and fry dried prawns until fragrant. Add combined sauce ingredients. As soon as it comes to the boil, dish out onto a salad bowl. Add onion, red chilli, garlic, ginger, bird’s eye chillies and kaffir lime leaves. Stir well to mix. Put in cuttlefish and squid. Toss until well combined. Dish out and serve as an appetiser.