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Who's Cooking with TANGS | A twist on 盆菜 Pen Cai and 鱼生 Yu Sheng

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Welcome to the TANGS kitchen where cooking can be a breeze! Discover how easy and quick it is to whip up even the most complicated dishes with the right tools.

Guess who’s cooking with TANGS in this episode? It’s Lace aka The New Chef on the Block from Ninja Kitchen!

Join her and Chef Ming as they teach you how to create another version of a sumptuous 盆菜 (Pen Cai) and 魚生 (Yu Sheng) Salad.





盆菜 (Pen Cai) with Crispy Noodles by Lace from Ninja

Serves: 4 to 6 pax

Ingredients

Dry Ingredients

• Dried scallops, 2 pcs
• Sliced ginger, 4 pcs
• Dried mushrooms, 4 pcs
• Abalone, 6 pcs
• Dried fish maw, 20g
• Pig tendon, 20g
• Roasted pork, 100g
• Egg noodles, 240g
• Oyster sauce, 1 tablespoon
• Oil, 1 tablespoon
• Fish sauce, 1.5 teaspoons
• Light soya sauce, 1.5 teaspoons
• Sesame oil, 2 tablespoons
• Canned abalone stock, 300ml
• Mushroom stock, 300ml
• Water, 500ml

Optional

• Hua Diao wine, 2 teaspoons
• Green vegetables of your choice, 8 stalks
• Dried goji berries, 20g

Cornstarch Solution

• Cornstarch flour, 3.5 tablespoon
• Water, 60ml

Method

Ingredients Pre-Preparation

• Soak the dried mushrooms for a few hours and keep the mushroom stock
• Soak the dried fish maw and pig tendons for a few hours, till soft and malleable

Crispy Noodles

• Bring a pot of water to boil and blanch the egg noodles till cooked, and rinse them thoroughly under tap water
• Drizzle in some oil and mix well
• Preheat the Foodi Multi-Cooker using the air fryer mode at 180 degrees for 2 minutes
• Lay the noodles into a noodle pancake on the air fryer basket as thin as possible
• Air fry one side of the noodle cake for about 5 minutes, and flip it to the other side for another 5 minutes till it’s evenly golden brown

Cornstarch Solution

• Mix the corn flour and water

Pen Cai

• Select the “Sear/Sauté” button on the Foodi Multi-Cooker and turn to high heat
• Drizzle the sesame oil and toss in the ginger slices, fry till aromatic
• Add in the mushrooms, pig tendons and fish maw
• Add in the the fish sauce and light soya sauce to caramelise it
• Pour in the mushroom stock, oyster sauce, abalone stock with the abalone and add in the roast pork
• Close the pressure cooker lid and cook on high heat for 25 minutes
• After 25 minutes, release the steam from the pressure cooker by turning the knob to “Vent”
• Unlock the lid after all the steam have been released
• Select the “Sear/Sauté” button, and turn to high heat to reduce the sauce
• Pour in the cornstarch solution after it starts boiling, to thicken it
• Add in the vegetables and goji berries
• Plate the crispy noodles on the bowl and pour the Pen Cai over the noodles






 

鱼生 (Yu Sheng) Salad Recipe by Lace from Ninja

Serves: 4 to 6 pax

Ingredients

• Salmon sashimi, 150g and sliced
• Cucumber, 1 pc
• Carrot, 1 pc
• Half a snow pear
• Mandarin orange juice, 3 tablespoons
• Light soya sauce, 1 teaspoon
• Sesame oil, 1 teaspoon
• Rice vinegar, 1 teaspoon
• Lemon juice, 1 teaspoon
• Grated ginger, ½ teaspoon

Method

• Mix the mandarin orange juice, light soya sauce, sesame oil, rice vinegar, lemon juice and grated ginger in a bowl.
• Shred the cucumber, carrot and snow pear using the Ninja Intellisense with the spaghetti attachment
• Arrange the shredded cucumber, carrot, and snow pear on a large plate
• Layer the sliced salmon sashimi
• Drizzle the dressing evenly on the plate



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