Cold Appetizer of Chaozhou Pickled Vegetables with Fishcake and Bee Hoon
Cold Appetizer of Chaozhou Pickled Vegetables with Fishcake and Bee Hoon
Savour this quick and easy Chinese recipe from Heritage Food Makeover.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 60 minutes
  • Yield 2 servings
Ingredients
  • Dressing:
  • 2 tablespoons Sugar
  • 2 tablespoons Black bean soya sauce Paste with Red yeast
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Chopped garlic
  • 2 tablespoons Chilli oil
  • 2 tablespoons Sesame oil
  • Assembly:
  • One packet of beehoon
  • 30 grams Pickled Mustard greens (Teochew Gong Chai)
  • 1 piece Compressed Beancurd (Tau Kwa), cut into 2cm cubes and deep fried
  • 200 grams Fish cakes, cut into 1cm cubes
  • 2 Japanese Cucumbers, cut into 1cm cubes
  • 1 piece Red chilli, sliced
  • 2 tablespoons White sesame seeds, toasted
Method
  1. Whisk all ingredients for salad dressing together
  2. Drain off pickling juice from the pickle mustard greens, dice and place them in a large mixing bowl. Add fish cake cubes prepared bean curd, cucumbers and red chillies
  3. Pour dressing over the salad ingredients Toss evenly and allow salad to chill for an hour
  4. Place the mixed ingredients on cooked bee hoon to serve

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