Learning > Recipes

Dress up your salad in orange

This is the perfect salad to make if you have leftover mandarin oranges and pomelos

Image
Hedy Khoo on 28 Feb 2021

The Straits Times

Share

Facebook Email


Now that Chinese New Year is over, are you stuck with piles of mandarin oranges and pomelos, and wondering what to do with the leftovers?

 

Well, add colour to your meals while clearing out your fridge.

 

Here's an appetising duck salad you can whip up that uses up your remaining festive fruit.

 

With this simple, home-made lohei of sorts, you can bid a final farewell to the season of festive salad-tossing.

 

Best of all, there is no need to fire up the stove, though some care must be put into presentation.

 

This recipe is a take on Fujian-style duck salad which I ate at Beng Thin Hoon Kee restaurant a few years ago.

 

There is a fair bit of knife work needed to get the rock melon, cucumber and chilli into matchstick-sized strips. But once you get all that slicing out of the way, putting it together is a piece of cake.

 

Store-bought roast duck is good enough for this dish. I chose duck breast as it is the easiest part to slice. If you are on good terms with the stall owner, ask him to debone it for you.

 

Or if you have leftover bak kwa, slice that up and toss it into the salad.

 

Ready-to-use jellyfish, widely available at supermarkets, is also another possibility. Some provision shops will be clearing unsold stock left over from the festive season at good prices.

 

For the salad dressing, use good-quality plum sauce. Taste it before use so you can adjust the quantity to suit your preference. Add the salad dressing, shallots and sesame oil just before serving.

 

If you have sesame seeds or crushed peanuts left from previous lohei takeaways, add them to this salad. Not only do they add fragrance and aroma, but you also get to clear out your fridge and minimise food waste for a fresh start to the year.

 

MANDARIN ORANGE DUCK SALAD

 

INGREDIENTS

 

Duck salad

 

  • 350g rock melon, julienned
  • 280g cucumber, julienned
  • 1 red finger chilli, julienned
  • 150g jellyfish
  • 150g pomelo sacs
  • 300g roast duck breast, sliced
  • 1 mandarin orange (100g), separated into segments
  • 1 tbsp roasted sesame seeds
  • 10g fried shallots
  • 10g Chinese celery, cut into 5cm lengths

 

Dressing

 

  • 3 tbsp plum sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp shallot oil

 

METHOD

 

1. Arrange the julienned rock melon, cucumber and chilli to form a circle on the serving dish.

 

2. Arrange jellyfish to form an inner circle.

 

3. Place the pomelo sacs in the centre.

 

4. Place sliced roast duck in a rice bowl and press down lightly. Invert the rice bowl in the centre of the serving dish, on top of the pomelo sacs.

 

5. Gently remove the bowl, leaving the duck meat on the serving dish.

 

6. Arrange the mandarin orange segments around the duck meat.

 

7. Place the ingredients for the salad dressing in a clean bowl. Mix well.

 

8. Drizzle the dressing on the salad.

 

9. Garnish with sesame seeds, fried shallots and Chinese celery.

 

10. Serve. Mix well before eating.

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.
 

 

The views, material and information presented by any third party are strictly the views of such third party. Without prejudice to any third party content or materials whatsoever are provided for information purposes and convenience only. Council For The Third Age shall not be responsible or liable for any loss or damage whatsoever arising directly or indirectly howsoever in connection with or as a result of any person accessing or acting on any information contained in such content or materials. The presentation of such information by third parties on this Council For The Third Age website does not imply and shall not be construed as any representation, warranty, endorsement or verification by Council For The Third Age in respect of such content or materials.