Simple Thoughts of Mine

I am nothing special; just a common woman with common thoughts, and I've led a common life. There are no monuments dedicated to me and my name will soon be forgotten. But in one respect I have succeeded as gloriously as anyone who's ever lived: I've loved another with all my heart and soul; and to me, this has always been enough.

Sunday, February 18, 2007

Mini Celebration

To reward myself for working so hard at work (not by choice), I had red wine and had a session of "lo hei" with my colleague. "Lo Hei" is an act of tossing raw fish salad for prosperity. "Lo Hei" is very popular during Chinese New Year in Singapore. The fun starts when everyone stands up and commence tossing, he/she will start saying good wishes. It is said that the higher you toss the dish above, you'll have a better prosperous year. It's really fun when you "lo hei" with a group of friends or with your family. Anyone can "lo hei", this is not a racist dish. If your luck turns for the better after you "lo hei", remember to thank me.

Martin Yan’s New Year Fish Salad
Serves 4-6 Salad Mixture
1/2 cantaloupe or 1/4 honeydew melon
1 grapefruit
1/4 cup thinly sliced sweet pickled ginger
1 medium carrot, shredded
3-inch wedge (113 grams.) jicama, shredded

3 to 4 tablespoons cooking oil
1 teaspoon sesame oil
3 tablespoons plum sauce
1 tablespoon sesame seeds
170 grams salmon fillet
170 grams firm white fish fillet, such as sea bass
1 tablespoon lime juice
1 tablespoon cooking oil
1/2 teaspoon white pepper
1/4 cup chopped roasted peanuts1 green onion, slivered

Getting ReadyPeel melon and cut into crescents. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.

ombine dressing ingredients in a small bowl. Place sesame seed in a small frying pan over medium heat; cook, shaking pan continuously, until lightly browned, which should take 3 to 4 minutes. Immediately remove from pan to cook.

Remove skin and bones from fish. Thinly slice fish across the grain to make pieces about 1 by 2 inches. Fan slices on a serving platter, alternating pink and white fish. In a small bowl, combine lime juice, oil, and white pepper. Putting it togetherDrizzle lime juice mixture over fish.

Mound salad mixture in centre of fish. Spoon dressing over the salad. Garnish with peanuts, sesame seed and green onion.


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