Jellyfish salad 涼拌海蜇

If you've never heard of edible jellyfish or or eaten it before, you probably say eurgh...... For those like me who had it many times in Chinese restaurants you will love this salad. Jellyfish is tasteless. We love it for its crunchy texture. It will absorb any flavour you add to it.If there is a good Chinese supermarket near you, you can buy the jellyfish and make the salad at home. Traditional jellyfish is preserved in salt or brine, it takes time to soak and de-salt it then it needs to be lightly blanched and shredded. If you are lazy like me, buy the shredded and ready to eat type like this picture below. All you need is rinse and mix with a dressing, I don't use the sachet of flavouring come with the packet. There is also ready to eat jellyfish which has already been flavoured I am not too keen on this.

I like to add chicken to jellyfish salad, bulk it up and add flavour to the tasteless jellyfish.

 Jellyfish salad 涼拌海蜇 (liang bun hai je)

 Ingredients:

1 packet of ready to eat shredded jellyfish, not readily flavoured (about 170g)
1 cooked chicken breast (leftover from roast chicken), shredded
about 1 cup of finely shredded cucumber. without the soft core
about 1 tsp grated ginger
about 1 tsp finely chopped chilli
about 1 stalk spring onion (scallion), chopped
2 tbsp pan roasted sesame seeds
1.5 - 2 tbsp light soya little over 1 tbsp Chinkiang black rice vinegar
2 - 3 tsp sesame oil
1 - 2 tsp chilli oil
0.5 tsp chicken buillion powder (optional)
1 tsp sugar

Method:

 Rinse the jellyfish as instructed on the packet, squeeze dry with hands. I throw away the sachet of flavouring.

Make the dressing. Add ginger, chilli, 3/4 of spring onion, chilli and sesame seeds. Mix this all together then add the jellyfish. Leave this to marinate for about 10 minutes.
Then mix with shredded chicken and cucumber.

Sprinkle on remaining spring onion, chilli and sesame seeds.






Source

Comments

Post a Comment

Popular posts from this blog

Nyonya kuih lapis - nine layers cake 九層糕

Image
This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers one by one and eat it that way.This cake is more like a pudding than a western cake. It is normally called nine layers cake due to the number of layers. It is not essential to have nine layers but that has been a tradition passed down from generation to generation, mother to daughters recipe. Nine is an auspicious word to signify long lasting and long life. There are so many different ways to make this cake, different colours, different flavours and different flour mixture to give various degree of softness and chewiness. Rice flour is the base of this cake mix, tapioca and wheat starch are added to give a more bouncy and chewier texture, some recipes use mung bean starch.I like to add coconut to give nice rich flavour. With the colours, I am not keen to add artificial colours. I sometime use two colours sometime three. I love the flavour of panda...
Read more

Zha Jiang Mian 炸醬麵 - Fried sauce noodles

Image
Zha Jiang Mian 炸醬麵 is fried sauce noodles, I called it Chinese spag bog. These noodles are very popular in most parts of Northern China, especially Beijing.Koreans are also fan of zha jiang noodles, similar name called jajangmyeon . The sauce Korean used is not the same as Chinese, similar flavour but made with black beans called chungjang .Chinese zha jiang sauce is dark brown, salty, sweet and very fragrant. The main sauce ingredient for the sauce is sweet bean sauce (sweet flour sauce) 甜麵醬 and/or yellow bean sauce 黃醬. I like the sauce a bit spicy so I always add some chilli bean sauce ( douban jiang ) 豆瓣醬. The sauce mix is fried till caramelised in plenty of oil till fragrant. If you use only a little oil you won't get the same flavour.Other than meat, fried or marinated firm tofu can be added. Some people like to add shitake but not common.I really like Zha Jiang sauce a lot. It keeps really well...
Read more

Homemade rustic pulled noodles

Image
When I have few hours with nothing to do at home, I always ended up in the kitchen making something. Today was no difference. I wanted zha jiang mian 炸醬麵 (fried sauce noodles) for dinner but don't fancy using dried noodles. So I made some rustic pulled noodles. I am not expert enough to make those super pulled noodles. My version is easier and more rustic.Here was what I did. This portion is enough for 2 peopleIngredients:250 - 275g strong white bread flour (extra strong if you can find some)1 medium or large egg3/4 - 1 tsp saltwaterExtra flour for dusting Method: Beat the egg and salt in a measuring cup. Top up the egg with water to 1/2 cup (125ml). Stir. Put around 250g of the flour in a mixing bowl, pour in the egg mixture. Start mixing till all the dry flour is absorbed into the dough. This dough should be quite stiff. If a bit sticky add in more flour. When the bowl is clean, cover and leave to rest for about 15 minutes. Then knead the dough. The dough should n...
Read more