Cooking Method -
Boil Dhal mix with CHNG Kee’s Nonya Steamfish Chilli Sauce and CHNG Kee’s Yellow Bean Paste, and set aside to cool. -
Wrap smoked Atlantic salmon with Dhal mixture, and make 20 bundles of lettuce using both green lettuce and Lollorosa leetuce. -
Blend half of pomegranate to make dressing. -
Make a vinaigrette dressing by mixing vinegar, sunflower oil, mustard cream and blended pomegranate. -
Arrange two slices of smoked salmon on the spring roll paste plate, and garnish with strips of beetroot, carrots, chives and bean sprouts. -
Pour vinaigrette, chopped dill, parsley and celery, and garnish with pomegranate seeds to serve. | Ingredients: - 50 gm CHNG Kee’s Nonya Steamfish Chilli Sauce
- 50 gm CHNG Kee’s Yellow Bean Paste
- 500 gm Dhal (boiled)
- 500 gm Dill, celery, parsley (chopped and blended in oil)
- 20 pcs Lollorosa lettuce
- 20 pcs green lettuce
- 2 pcs Atlantic salmon (smoked and sliced)
- 1 pc pomegranate
- 500 ml sunflower oil
- 500 ml vinegar
- 100 ml mustard cream
- 1 pkt spring roll paste (folded and oven-baked)
- Bean sprouts
- Beetroot, carrots and chives (cut into strips)
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