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  1. June 23, 2009 8:29 am

    Yuk Sung

    I love Chinese food. My favourite is the starter Yuk Sung. I have never found a satisfactory recipe so have made up my own combing elements of every other one I have tried. Give it a go and let me know what you think.

    Ingredients
    1 Iceberg lettuce
    Pork 250g (about half a pound) minced (chicken or turkey can also be used)
    4-5 five large (about the size of half a golf ball) mushrooms (you can use oriental varieties for extra flavour) finely chopped.
    Baby corn about 6-8 pieces cut horizontally (little wheel shaped pieces between ¼ and 1/8 inch wide)
    Can of water chestnuts. Drained, washed and minced/finely chopped (blender or food processor is best)
    Spring onions (scallions) 4-6 chopped.
    Garlic 1 clove crushed or finely chopped
    Rice Vermicelli (dried)
    Oil to cook with (peanut oil is best but any vegetable oil will do)

    Marinade
    1 tsp Potato flour (corn flour will do)
    1 tbl spoon light soy sauce
    White of 1 medium egg
    Black pepper, about 10 turns
    Small sprinkle of salt
    Splash of sesame oil
    (a little sugar and Chinese five spice can be added to taste if required)

    Sauce
    Oyster sauce

    Mix the well marinade into the meat mixture and refrigerate for at least 30 min’s.

    Carefully remove the lettuce leaves in one piece. Cutting the bottom of the lettuce helps free up the leaves (there is a knack to this it takes a bit of practice). Refrigerate for at least 30 min’s (this helps make them extra crispy). Don’t remove from the fridge until ready to serve.

    Break the vermicelli into small pieces and fry (you don’t need much as it fluffs up to 5 times its original size when cooked). This can be done in a deep fat fryer or in ½ inch of oil in a wok. Ensure the oil is hot, it will only take about ten seconds to cook. If doing in wok cook in few small batches, it will cook better if not overloaded. Put to one side on kitchen paper to absorb oil. This can be done in advance as it will stay crisp for a few hours. (can be used hot or cold, usual cold as it cools quickly)

    Heat wok until smoke rises but a splash of oil in put mushrooms, water chestnuts, corn, half the spring onion in and stir fry for 3-4 minutes. Remove to a bowl.

    Don’t wash the wok, reheat and add a little more oil. Add the garlic, the remaining onions and the meat (tip of any excess liquid from the marinade first). Stir fry until cooked through. Return the cooked vegetables to the wok and add a good slug of oyster sauce (about 2 tbl spoons) and stir well in. Remove from the heat.

    To serve put a generous spoonful of the meat/veg mixture into the individual lettuce leaves and top with a sprinkling of the crispy vermicelli. Roll the lettuce around the mixture and eat (it can get messy so finger bowls are a good idea).

    The quantities given should be good for 8 lettuce leaves, enough for a starter for four people.

    Enjoy.

    • taraSG permalink
      June 23, 2009 11:33 am

      Thank you! I’m not sure that I’ve had it before, but I love finding new foods to try :)

  2. June 23, 2009 12:04 pm

    If you ever go to Chinese restaurants it is usually on the menu but it will have different names depending on what part of china the restaurant specialises in. I think Yuk Sung is Cantonese but can’t remember for sure. Made well it is fantastic, as well as the taste it also has an amazing texture with the mixture of velvety meat/veg crunchy vermicelli and crisp lettuce. Give it a go.

    If you want a quicker Chinese recipe. The quickest and easiest is Chow Main. You could even try it as a second course to go with the Yuk Sung.

    Chicken Brest cut into thin strips.
    Sliced Spring onions
    A handful of bean spouts
    Egg Noodles
    Half an onion sliced
    Clove of garlic finely chopped.
    Small piece of Ginger, finely chopped.
    +Any vegetables you like also cut into thin strips.
    Oil to fry with.

    For the Sauce.
    1tsp of potatoflour (or corn flour)
    1sp sugar
    Dash of salt
    2 tsp soy sauce

    Cook the noodles as per recommendation on pack.

    Heat the pan until it smokes.
    Add a splash of oil.
    Throw in garlic, ginger and spring onion, stir quickly for a second.
    Add chicken and stir until just coloured on the outside but not cooked through.
    Add onion and any other vegetable you want. Stir fry until cooked 3 min’s aprox.
    Add bean sprouts and stir for a minute.
    Add the cooked and drained noodles.
    Stir in sauce and serve.

    You can use any meat or veritable combination. King prawns are particularly good. Vary quantities depending on how many you are cooking for. If the wok is big enough it as easy to cook for one or ten people!

    • taraSG permalink
      June 23, 2009 12:18 pm

      Thanks again! I think we may have to have an Asian night this week!

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