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Smoked Salmon Rolled with Red Dhal Flavoured with Yellow Bean Paste On Crispy Green Sprinkled with Pomegranate Vinaigrette

calendar Aug 23, 2021

CHNG Kee's sauce(s) used:

  • CHNG Kee’s Nonya Steam Fish Chilli Sauce

  • CHNG Kee’s Yellow Bean Paste

 

Cooking Method

  1. Boil Dhal mix with CHNG Kee’s Nonya Steamfish Chilli Sauce and CHNG Kee’s Yellow Bean Paste, and set aside to cool.

  2. Wrap smoked Atlantic salmon with Dhal mixture, and make 20 bundles of lettuce using both green lettuce and Lollorosa leetuce.

  3. Blend half of pomegranate to make dressing.

  4. Make a vinaigrette dressing by mixing vinegar, sunflower oil, mustard cream and blended pomegranate.

  5. Arrange two slices of smoked salmon on the spring roll paste plate, and garnish with strips of beetroot, carrots, chives and bean sprouts.

  6. 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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