Cooking With Koh Chieng Mun | Yu Sheng

Hello everyone, and welcome to the very first episode of my new cooking show, Cooking With Koh Chieng Mun! In this episode, I'll be showing you how to prepare Yu Sheng, a Cantonese raw fish salad that is eaten for the Lunar New Year. Yu Sheng Ingredients for Cured Salmon 200g Salmon (Sashimi grade) 1/2 tablespoon sea salt 1/2 tablespoon sugar 1 teaspoon five spice powder (Raw salmon to be cured gravlax style) 100g preserved cuttlefish jelly Ingredients for Salad Vegetables 450g Chinese Radish 3/4 cup Red Bell Pepper 3/4 cup Green Bell Pepper 100g Carrot 200g Chinese Pear 50g (1 cup) Pomelo 4 Kaffir Lime Leaves Ingredients for Toppings 50g Sweet crispy flakes 50g Roasted peanuts (chopped) 4 tablespoons Sesame seeds 30g Preserved ginger 3 Preserved sweet and sour leeks 50g Preserved candied winter melon Dressing 4 tablespoons oil (shallot oil optional) 2 tablespoon fresh lime juice 4 teaspoons castor sugar ¼ teaspoon five spice powder ½ teaspoon salt ½ teaspoon white pepper 3-4 tablespoons vinegar