I have never thought of making homemade yee sang…growing up in KL, it’s so convenient to do toss of prosperity at restaurants or get it to go for family/friends gathering. Thus, I have always taken yee sang for granted, did not pay close attention to the ingredients and details. Furthermore, it’s like a routine during Chinese New Year to have it before every dinner 🙂
For this year, while having dinner at a friend’s Malaysian cafe in CO Springs, we were talking about the upcoming CNY gathering at her place and she asked if I want to make yee sang for this year. That reminded me of another Malaysian friend’s homemade yee sang that I had the opportunity to taste last year! So, being curious, I said alright, I’ll try.
Mitchell and I tried making a trial version at home on a weekend. It’s the simplified version without the deep fried taro, replacing it with red bell pepper. It tasted good!! However, I felt like I wanted to venture into creating those red and green elements in yee sang that you normally see in restaurant version. To be honest, I did not know what it’s made of until recent blogs lookup for yee sang recipe 🙂 And I decided to do natural coloring for the bright red and green colors….
Lily Ng’s yee sang post is probably the most complete reference for all the steps and instructions for authentic yee sang. In my version, I used her sauce recipe, with some slight adjustment.
And here’s the version that I brought for the CNY gathering. The smoked salmon slices were rolled into roses as the center piece. The taro did add more crunch effect to the yee sang texture and Mitchell and I both agree this version is better than our trial version 🙂
And this is vegetarian version with apple slices rolled into roses as the center piece…
Since posting my yee sang pictures on social media, I have been asked my few people for the recipe! Something that I didn’t expect but I I would gladly share the recipe for this homemade yee sang. I created this graphic for your reference if you are interested to make your own version of homemade yee sang. Have fun!
- you can definitely use food processor to shred most of the vegetables, but since I prefer the julienned look, I used a julienne peeler with the help of my the other half.
- for red coloring, beet juice produced great bright red coloring
- for green coloring, as much as I tried avoiding food coloring, the color from spinach juice and pandan essence were not not sufficient to produce the bright green color so I did put 1-2 drops of green food gel coloring.
- red and green taro, wanton strips and ground peanut can be prepared days ahead and store in air-tight container or ziploc bag.
- for the peanut, I used the peanut that we normally get in Malaysia, or called Spanish peanut here. Regular peanut that you can get in USA will work too.
- for the plum sauce, I bought Lee Kum Kee plum sauce, available in Asian market and in regular store like Albertson.