My husband and I now have a new favourite salad to which all other salads will henceforth be compared – and inevitably, they will fail to measure up, because yu sheng has got to be the king of all salads. It’s the perfect marriage of fresh, crunchy, tart and sweet, and it features smoked salmon, which is one of my favourite things in the world. And yet I’d never even heard of it until a few days ago, when I started researching lunar New Year dishes of Singapore and Malaysia. Continue reading
Here’s one secret: I pre-made the pancakes, so all I had to do was pull them out of the freezer and defrost them. Here’s another: they were actually just general-purpose gluten-free savoury crepes. There are recipes for more authentic-tasting gluten-free mandarin pancakes out there (The Gluten-Free Asian Kitchen cookbook has one) but crepes work wonderfully and I don’t think anyone noticed the difference.
One last secret: I didn’t roast a whole duck. I bought duck legs only and roasted those. It was plenty for this dish and so much faster and easier to make than a whole greasy bird. So yeah. Here’s my recipe for a lazy cook’s mu shu duck.