Nothing beats exam stress like chanting “First Class! First Class!” while tossing random vegetables in the air. Enter second week of exams and I took the kitchen to the room, shredding cucumbers, carrots, red cabbage, and red pepper for nearly an hour, and peeling quarter of a pomelo to make yee sang. There’s only so much design equations and formulas you can take in a day and I find cooking/assembling a dish a good break. It’s more productive than drooling over recipes for hours during revision break.
I took ideas from here. For my version I used half of a carrot, two leaves of a red cabbage (which is actually dark purple in colour), half a red pepper, half a cucumber, quarter of a pomelo, a heap of mee hoon (cooked as per pack instructions), Sainsbury’s Basics Smoked Salmon Trimmings, and a drizzle of chopped mixed nuts. For the sauce; Lee Kum Kee’s Plum Sauce and a generous dash of lime juice. You will be able to find all the ingredients in Sainbury’s, although I bought the mee hoon and plum sauce from an oriental store. Considering it was a first try, the result was good. Not as fancy as the ones you would get in hotels or restaurants back in Malaysian/Singapore, but I was happy with it. It was plum sauce overload too, making it “the Chinese version of Rojak” (Chong, 2012).
Happy Lunar New Year to all celebrating! Wishing everyone and their loved ones abundance of wealth and health for the year ahead 🙂