Cooking With Koh Chieng Mun | Yu Sheng

Hello everyone, and welcome to the very first episode of my new cooking show, Cooking With Koh Chieng Mun!
In this episode, I'll be showing you how to prepare Yu Sheng, a Cantonese raw fish salad that is eaten for the Lunar New Year.
Yu Sheng
Ingredients for Cured Salmon
200g Salmon (Sashimi grade)
1/2 tablespoon sea salt
1/2 tablespoon sugar
1 teaspoon five spice powder
(Raw salmon to be cured gravlax style)
100g preserved cuttlefish jelly
Ingredients for Salad Vegetables
450g Chinese Radish
3/4 cup Red Bell Pepper
3/4 cup Green Bell Pepper
100g Carrot
200g Chinese Pear
50g (1 cup) Pomelo
4 Kaffir Lime Leaves
Ingredients for Toppings
50g Sweet crispy flakes
50g Roasted peanuts (chopped)
4 tablespoons Sesame seeds
30g Preserved ginger
3 Preserved sweet and sour leeks
50g Preserved candied winter melon
Dressing
4 tablespoons oil (shallot oil optional)
2 tablespoon fresh lime juice
4 teaspoons castor sugar
¼ teaspoon five spice powder
½ teaspoon salt
½ teaspoon white pepper
3-4 tablespoons vinegar

[@tehguatkim9646]

OK finally l found a recipe that l like it😊 Thank u Koh Chieng Mun ❤

[@idaeinjaw2139]

most detailed yusheng from scratch video on youtube i've ever seen!

[@RickyWaitoaRotawilliamwaitoa]

Beautifully presented thank you for sharing.

[@metricwitch2490]

Thank you so very much for this wonderful video on how to make Yusheng, Ms Koh! Trying to make this abroad :)

[@siatyinhansen5571]

I make it last Year it was very good, this Year my family wants me to make it again. Thk you was easy to follow very well done. Happy New Year 2024.

[@tadbubs]

KCM, this is awesome. Extremely informative articulate, succulent, succinct, and sweet (your presentational quality)...BOOM

[@matildatoh6302]

Wonderful presentation 🥰 will try 😊

[@ninglim868]

Excellent! Thank you for sharing. I just subscribed. Hope there are much videos coming.

[@susanteng712]

Hi Ms Koh liked your YuSheng very much. Just a question - where did you get your white carrot shedder? Thank You very much.

[@victorialim3109]

hi.Madam Kok.i enjoy watching your yee sheng .at 6.15am Mon.thanks so so much .i m going to try your recipe this new year,apprecited your kindness heart to share with us.GBU HAPPY NEW YEAR.

[@poeleeyeoh5687]

Very nice yusheng

[@alimokhtari1072]

شكرا لك أختي

[@junerode100]

Thank You for sharing. This is my first try, though it has a lot of work, it's not as difficult as i thought. Thanks again and Wishing you & your Family Kong Hee Fat Choy!

[@anjaserfontein8884]

Oh this makes me yarn back to my seven years in Singapore. Thank you Koh China Mun for this yummy and informative video.

[@julietfairley4746]

Very impressive and detailed, thank you for your recipe. I am now more motivated to give it a go. Slowly waning and lost my cultural identity over the last 45 years. Tiong Baru rings the bell but cant remember where it is - KL, Johore or Penang? By the way, here is wishing you and your folks "Koong Hei Fatt Choy".

[@knnfiltersmalaysiasdnbhd5645]

Good job

[@supriyatichia4324]

Tq gong xi fa cai

[@user-io8py3jj3h]

May I have the recipe? TY.

[@BlackPhoenix461]

The Price of Peace

[@joycecheen631]

Hi Ms Koh, oil use in YuSheng should be raw or cooked one? Any oil will do? Thank you

[@DjAdamSinclair]

I only watching. This few years so alone no one to celebrate CNY and eat Yee Sang together 😹

[@nancyleng1399]

Do we need to soak the carrot? Just like the radish?

[@radzalibinahmad9406]

Yee Sang Saladin

[@28jlee]

The background music is distracting and competing with your voice . Can you upload one without the background music ?

[@nunchakuinferno]

Fantastic video Koh Chieng Mun :D My Chinese is not good but may I ask what the Chinese characters are or how to say it to my local Cantonese Chinese supply store: 1. Preserved ginger 2. Preserved sweet and sour leeks 3. Preserved candied winter melon This is just in case I can't find the produce labelled in English. Thanks