Abalone Loe Sung

Free, simple & easy Malaysian food recipes, Malaysian recipes, easy malaysian cooking, Malaysia food, free Malaysia online recipes

Ingredients

1 piece fresh New Zealand abalone, cleaned Freshly shredded ingredients (A) 50g carrot 70g white radish 100g yam bean (sengkuang) 50g unripe green mango 40g pickled leek (kew tau) 40g pickled sweetened cucumber 30g pickled ginger 30g pickled sweetened red ginger 3 kaffir lime leaves Garnishing (B) 2 tbsp roasted peanuts, coarsely blended 2 tbsp toasted sesame seeds ½ a small bowl of thinly sliced deep-fried yau char kwai (Chinese cruller) ½ a bowl of pomelo pulp Dressing (C) 3 tbsp plum sauce 1 tbsp fish sauce 1 tbsp lemon juice 1½ tbsp sugar or to taste Seasoning (D) 1/2 tsp Chinese five spice powder 1/8 tsp pepper Dash of salt 1 tbsp orange oil 1 tbsp peanut oil Method Soak shredded carrot and white radish in ice-cold water for a few minutes. Drain and squeeze dry in a piece of clean muslin cloth. Lightly blanch abalone in hot water (do not over-boil water as it will destroy the texture of the abalone). Remove and soak in ice-cold water for 10 minutes. Slice the abalone thinly. Arrange all shredded ingredients around a serving plate. Add garnishing ingredients. Pour dressing sauce over and sprinkle with dressing (C) and seasoning (D). Toss well to mix and serve in individual salad bowls.

Bai Nian Hao H'er (Together Forever)

Ingredients

Syrup (Prepare three hours before starting on glutinous rice flour balls):

1 cup water 5 tbsp sugar 1 pandan leaf Glutinous rice flour balls (soak in syrup for two to three hours): 100g whole lotus seeds, centres removed 100g dried pak hup (dried lily buds) 100g gingko nuts 50g dried longan flesh 300g glutinous rice flour 4 tbsp sugar 220ml water Method To make syrup: Boil ingredients together with pandan leaf until sugar dissolves, then leave to cool. To make glutinous rice flour balls: Boil lotus seeds, pak hup and gingko nuts till soft and tender. Soak in syrup for two to three hours. Drain well. Boil the dried longan flesh until it is fully opened. Mix the glutinous rice flour with the sugar and water to form a dough. Divide into four equal portions and add colouring of your choice to each portion. Place a little of each type of filling, including the boiled longan flesh, into the centre of each portion of coloured dough. Shape into a ball. Cook balls in a pot of boiling water until they float to the surface. Remove with a wire mesh ladle or slotted spoon and soak cooked balls in cool syrup. Drain well, then serve sprinkled with toasted sesame seeds.