Archive for the ‘Pomelo’ Category

* Calamari and Pomelo Salad

Posted on August 21st, 2012 by Linda. Filed under Cuisine, Fish sauce, Pomelo, Salads, Sides.

 Calamari and Pomelo Salad


Another yummy Vietnamese salad – this one is updated with the use of olive oil that blends well with the fruitiness of the pomelo.  My friend, Mai, gave me the original recipe during my bridal shower where I requested for a favorite recipe contribution.  I added the crispy shallots, shallot oil and crank up the herbs – kaffir and rau ram – to make the dressing a little more complex, and poached the calamari instead of sauteing them.  I grow my own kaffir and rau ram…..surprisingly they grow well in San Francisco 217 feet above ground.

Chef’s tip:
Poaching the calamari in hot water (removed from heat) just cooks the calamari without making it rubbery.

1 small Thai red chilies, finely chopped (1 teaspoon Aleppo pepper for less spicy version)
2 cloves garlic, minced
1 large shallot, finely chopped
¼ cup EVOO
1/4 cup shallot oil
3 tablespoons fish sauce
1/3 cup palm sugar/ brown sugar
1/4 cup fresh lime juice
Zest from 1 lime
1 teaspoon kaffir lime leaves, finely chopped

3 shallots, sliced finely lengthwise
1/2 cup rice bran oil
½ cup roasted peanuts, chopped
Handful cilantro leaves

2 lb  fresh calamari, cleaned, scored
2 pomelos, peeled of skin and membranes
1 cup  cilantro, leaves coarsely chopped, stems finely chopped
1 cup basil leaves,  chiffonade into thick ribbons
½ cup mint, chiffonade thinly
½ cup Rau Ram – polygonum (Vietnamese Mint), chiffonade thinly
½ cup green onions, sliced thinly lengthwise 2 inch

Preparing the Dressing and crisp shallot topping:
1. Place the ingredients for the dressing in a small bowl and whisk together until thoroughly combined.
2. Make the shallot oil.  Place shallot in cold oil and start to heat on medium.  When shallots are nicely bubbling, bring heat to medium high till light golden brown.  Remove from heat immediately.  Separate the crisp shallot from oil.

Preparing the calamari
3. Wash and clean the calamari.  Slit the squid open.  Lightly score the squid with a criss-cross pattern.  The cut the squid into 2 pieces.  Bring a pot of salted water to boil.  Drop in calamari and remove from ehat immediately.  When calamari just turns white, remove immediately and p;unge in an ice bath.  Drain and pat dry. 

Preparing the salad
4. Peel pomelo and separate sac flesh into bite size chunks.  Toss pomelo with herbs and half the dressing.  Set aside.
5. Toss the cooled calamari with remaining dressing.  And place on top of the pomelo.
6. Garnish with crisp shallots, peanuts and cilantro leaves

Serves: 6

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* Yu Sang – Chinese New Year Raw Fish Salad Green

Posted on September 6th, 2008 by Linda. Filed under Appetizer, Asian five spice, Carrots, Cilantro, Daikon, Fish, Green onions, Malaysian, Peanuts, Pomelo, Salads.

When Chinese New Year comes around in Malaysia and Singapore, one cannot escape the symbolic dish of Yu Sang. When I was a corporate banker in Kuala Lumpur (in my previous life), we would take our customers out for Yu Sang lunch, and Yu Sang dinner during CNY. If it was served for breakfast, we would have taken them out for Yu Sang breakfast, too! When I got home, my mom would ask “We have to have Yu Sang!” Yu Sang, Yu Sang everywhere!

In the Cantonese dialect, “Yu Sang” is literally translated as raw fish. The words sound like the words for “abundance and growth”. This dish is also sometimes referred to as “Lo Hei” which sounds like “growth in business undertaking”. So when we do the “Yu Sang”, we are wishing our colleagues, friends and family, at the start of a new year, lots of prosperity, good luck and good business.

PS: Don’t forget the red packet!

Chef’s tip: To create the beautiful vegetable julienne spirals, use a Benriner Japanese spiral mandoline.


Special equipment needed A Japanese mandolin/ vegetable shredder

2 cups medium sized carrots
2 cups large white radish/ daikon
1 cup of small green papaya*
1 cup of spring onions
1 cup of cilantro leaves
½ cup pickled shallots*
½ cup of pickled ginger
1 pomelo or 1 grapefruit

½ lb fresh ahi tuna – sashimi grade
1 cup of Asian plum sauce* (Lee Kum Kee brand)
½ cup of grapeseed oil or other mild flavored oil
½ lime

½ cup of roasted peanuts, crushed
1 tablespoon black sesame seeds, toasted
1 tablespoon white sesame seeds, toasted
1 tablespoon Asian 5 spice powder
6 pieces of wonton skin
1 cup of canola oil for frying
1 red envelope

Preparing the crunchy topping
1.    Cut wonton skin into juliennes.
2.    Heat oil in pan.  Fry wonton skin till golden brown.  Drain.
3.    Roast peanuts in an oven 350F till golden brown.  About 7 minutes.
4.    Coarsely crush with a mortar and pestle.
5.    Dry roast sesame seeds till fragrant.
Preparing the vegetables and fish
6.    Shred all vegetables into thin long strips using a Japanese mandolin.
7.    Cut scallions into 2 inch long juliennes, and then slice lengthwise thinly.  Soak in cold water 10  minutes, then drain.
8.    Slice pickled shallots and pickled ginger finely.  Remove tough stems from cilantro.
9.    Remove skin and membranes from pomelo to obtain the fruit sac.
10.    Arrange all vegetables on a large platter in a circle, taking care to alternate colors.
11.    Slice fish about ¼ X 2 x 1 inch and place in the middle.
12.    Just prior to serving, drizzle with oil and plum dressing
13.    Sprinkle on peanuts, sesame seeds, wonton skin crisps
14.    At the table, sprinkle Asian 5 spice (served out of the red envelope).
15.    Squeeze lime over fish.
16.    Toss for good luck

Serves: 6-8

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