Chinese New Year is around the corner again and it’s time to ‘lou hei’!! Check out the story of Yee Sang, which is only available during the Lunar New Year festivity. Article extracted from The Star paper.
The mounds of auspicious ingredients in the yee sang should be tossed as high as possible to bring about prosperity and abundance for the Lunar New Year.
NO Chinese New Year is complete if one has not had the chance to “lo hei” and that is one of the reasons why the yee sang is revered during this time.
Yee sang, or Yusheng, is a Chinese-style raw salad, a marriage of sashimi and European salads with a vinaigrette sauce as accompaniment.
However, the significance of the dish, which only makes its appearance during the Chinese New Year period, goes deeper into history than one might think.
It is believed to have been invented some 1,500 years ago during the Song Dynasty in southern China, in the coastal areas of Chaozhou and Shantou. It was said that a Chinese female deity, Nuwo, had created mankind from clay and mud.
This was supposed to have happened on the seventh day of the first month of the Lunar New Year and has since been known as the Birthday of Man.
To commemorate this day, yee sang would be prepared in feasts and religious ceremonies to mark not only the auspicious day but also as a show of respect for Nuwo. This was mostly practised by fishermen and seafarers.
The practice of having yee sang was later introduced in South-East Asia when Chinese migrants came to then Malaya and Singapore in search of a better life.
In the 1950s, yee sang was only available at restaurants after the Chinese New Year celebrations when the food outlets reopened and the dish served as a starter for “patrons to raise good luck for the coming year.”
Through time, many spin-offs have surfaced with more ingredients making their way into raising luck for those who participated in the chore of tossing the ingredients into the air and mixing it well with the sauce, which is predominantly plum sauce, before devouring the sweet and sour salad.
The dish usually consists of strips of fish, and they are mixed with a variety of vegetables that each has its significance in the yee sang. Its name itself, yee sang, actually means raw fish but can be taken to symbolise abundance, prosperity and vigour.
The common ingredients that make up the yee sang are raw fish, namely salmon and carp. But these days even raw tuna and any fish that makes up the sashimi plate can make up the yee sang platter, along with vegetables such as radish, carrot, red and green peppers or capsicum, turnip, ginger and jellyfish as well as crunchy and crisp toasted sesame seeds, chopped peanuts, Chinese shrimp crackers, fried dried shrimps and with a dressing made primarily of plum sauce and sugar and five spice powder.
The custom these days is not to “lo hei” just once during the Chinese New Year period. It has become almost a daily occurrence for some who do it with the family, extended families, friends, corporate partners and staff.
The custom has even started to make itself as one of the items on the home menu, with readymade yee sang packs of the crackers and other integral ingredients that are needed to be mixed in with the fresh ingredients. And the “lo hei” is done at home with family members doing it any number of times, as long as you can help out making the julienned strips of the vegetables and getting raw fish that are as fresh as possible.
Whether you are in for the fun or to partake in the custom, remember that it is not just tossing the ingredients in the air for luck that is important, but that this is an addictive activity that will have you coming back for more of the tasty dish.
Sunday January 6, 2008
SOME foods fade after a rage but local foodies will attest that Malaysian foods will stand the test of time. After much checking with and feedback from Sunday Metro readers, we believe the following local favourites at the recommended outlets will continue to dominate the Malaysian food scene in 2008.
A simple concoction of rice cooked in coconut milk, with a spicy ikan bilis or anchovy sambal, topped with a slice of boiled egg and a couple of slices of cooling cucumber, a sprinkling of fried ikan bilis and peanuts, and you are set to go on an adventure with Malaysia’s favourite breakfast! Recommended: Zam Zam Nasi Lemak near St Michael’s school in Alor Star; Nyonya Nasi Lemak at Jin Hoe Café in Jalan Cantonment, Penang; Nasi Lemak Tanglin at the Kompleks Makan Tanglin, Jalan Cendasari, Kuala Lumpur.
Char Kway Teow
Fried over a very hot stove, rice noodles are done super quick with prawns, cockles and fishballs and to almost anyone’s specifications, either fiery hot with lots of sambal, with lots of chives and bean sprouts and if desired, an egg scrambled into the concoction. Recommended: A stall outside Kedai Kopi Sin Guat Keong at the corner of Kimberly Street and Cintra Street in Penang; Restoran Lam Hing Leong at 18, USJ 14/1L, Subang Jaya; Kedai Goreng Kuey Teow Tong Shin off Changkat Bukit Bintang in Kuala Lumpur.
This must be the most popular of all Malaysian favourites as it is food for celebration and most Nasi Kandar shops, especially in Kuala Lumpur, are filled to the brim come payday. However, the shops are always packed in Penang, Kedah and Perlis where Nasi Kandar is the daily staple. Recommended: Kedai Makanan & Minumam Kim Bee Chew on Jalan Tunku Ibrahim in Alor Star; Kampung Melayu Nasi Kandar on the gound floor of Rumah Pangsa, Jalan Kg Melayu in Penang; Yong Suan Coffee Shop on Jalan Yang Kalsom in Ipoh; and Nasi Kandar Pelita in SS2, Petaling Jaya.
Made of flour, water, salt, sugar and a dollop of condensed milk, this bread, which goes through a baptism of fire from being thrown and kneaded and massaged and oiled and then grilled to perfection and eaten either with thin curries, lentil gravies, sugar, milk and even condensed milk in the East Coast, is by far the No.1 breakfast of multiracial Malaysia, whether during weekdays or weekends. Recommended: Stall 15 of stalls opposite the Pasar Besar Kangar in Perlis; Stall next to Kurnia Insurans on Jalan Datuk Kumbar in Alor Star; Sheikh Usman Gerai Roti Canai on Argyll Road in Penang; Suzi’s Corner in Jalan Hulu Kelang, Ampang.
A plate of buttered rice, flavoured with chicken stock, with a piece of chicken – either roasted or steamed, eaten with a little soy sauce based gravy, cucumber and a bowl of soup, and not forgetting the chilli sauce that is sometimes mixed with a ginger and garlic paste. Recommended: Goh Thew Chik Chicken Rice on Chulia Street in Penang; Kedai Kopi & Rumah Tumpangan Peace in Jalan Iskandar in Taiping; Meng Kee in Tengkat Tong Shin, Kuala Lumpur.
Banana Leaf Meals
True or not, this is one of the reasons the mining community from China was said to have come to then Malaya when they had heard that people here were rich enough to throw their plates away after every meal! An imported meal from South India, banana leaf meals, lunches mainly, have become an important part of the Malaysian diet and the rice meal is often accompanied with at least four different vegetable dishes, either a dry masala of chicken or mutton, usually known as the varuval, and fried fish. Recommended: Gerai Makanan Usha in Taman Selera Jalan Othman in Petaling Jaya; Sri Paandi in Section 6 Petaling Jaya; Naga’s in Brickfields, Kuala Lumpur.