Prep 25 mins • Cook 15 mins • Serves 4
Home cook Elaine Teng puts a modern twist on classic Lunar New Year dishes that are not only delicious but symbolically rich
50g dried bee hoon (yields about 160g cooked bee hoon)
4 tsp Thai lime juice
4 tsp orange syrup
30g pineapple, julienned
2 pineapple shells, flesh removed
30g cucumber, shredded
30g cabbage, shredded
30g carrot, shredded
30g radish, shredded
60g rice vinegar
1 tsp salt
75ml orange juice
1 tbsp sugar
1 tsp corn flour, mixed with 1 tsp water
Prepare the salad ingredients. Blanch dried bee hoon in a pot of boiling water for 10-15 mins. Drain and rinse in cold water.
Prepare pickled vegetables. Combine cucumber, cabbage, carrot, radish, rice vinegar, salt and sugar in a large bowl, and mix well.
Transfer pickled vegetables to a glass jar and let it chill in the refrigerator for at least 1 hr before use. Drain pickled vegetables and set aside.
Prepare orange syrup. Boil orange juice with sugar in a pot over medium heat for about 3 mins.
Add corn flour mixture to the orange syrup and stir well till mixture thickens.
Remove from heat and allow the mixture to cool before use.
Combine blanched bee hoon, pickled vegetables, lime juice and orange syrup in a large bowl, and mix well.
Serve salad in hollowed out pineapple shells, and garnish with coriander, green onion, green chilli, red chilli, fresh lime, roasted peanuts and fried salmon skin.
Recipes: Elaine Teng
Photographs: Hwa Beng
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