Yee sang..!!

At the same event for which I made the vegan cake, we had the most delicious Yee Sang I had ever tasted.  I think the pomelo bits made all the difference, but just look at the amazing colours!


Then out of nowhere, eerie floating hands appeared- some more hairy than others..!


May this new year of the Bull bring us peace and quiet ~ no bull poo, thanks very much. Yee sang!!


Here’s the recipe for Vegetarian Yee Sang taken from

It’s probably NOT the recipe that Nesam used, but it’s pretty close I’d say.  ADD POMELO PIPS.


  • 100g white radish, shredded
  • 100g carrot, shredded
  • 100g mango, shredded
  • 50g spring onions, shredded
  • 1 red chilli, shredded
  • 75g pickled papaya, shredded
  • 6 pickled leeks, shredded
  • 100g pomelo wedges, peeled and separate the sacs
  • 4 kaffir lime leaves, finely shredded
  • 20g young ginger, finely shredded
  • 1 pair Cakoi, sliced thinly and deep-fried until crispy (OR CRISPY FLAKES AS CROUTONS)
  • 100g sweet potato, finely shredded
  • 50g toasted sesame seeds
  • 70g roasted peanuts, poundedSauce ingredients (cook and cool)
  • 300g plum sauce
  • 1 tbsp apricot jam
  • 3 tbsp lime juice
  • 3 tbsp honey
  • 1 tbsp sesame paste
  • 1 tsp sesame oil
  • 1/2 tsp salt or to taste10g Chinese five spice powder, put into a red packet

    Deep-fry shredded sweet potatoes in hot oil until crispy. Drain. Add sliced yao char kwai pieces to the hot oil. Deep-fry until lightly golden and crispy. Remove from oil and drain well on crushed kitchen paper.

    Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool completely before use.

    Arrange the shredded ingredients attractively on a big, round serving platter.

    To serve, pour the sauce over the yee sang and sprinkle the with five-spice powder.

    Add a sprinkling of sesame seeds and roasted peanuts.

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