Chinese New Year Dishes – Part 5（年菜之五）
Last Wednesday 9th February was the 7th day of Chinese New Year （年初七）which literally regarded as Man's day "Yan Yak"(人日). Back in Malaysia many would celebrate the day with "Lo Yee Sang" (撈鱼生), a luck bringing Asian salad with various shredded colorful vegetables and assorted toppings with sweet plum sauce and strips of raw fish.
Many find the ritual of stirring with chopsticks and the tossing of the salads high up into the air, interesting. The height of the toss symbolizes the diner's growth in fortunes and career promotions while the fish in the dish symbolizes "abundance", as in Mandarin fish is pronounced as "Yu" with its homophone "surplus (余)" (年年有余 ).
|"Lo Hei” (Cantonese 撈起)|
|Toss as high as possible, the higher the better|
Shown below was the Yee Sang made by Pauline of my Auckland wives club during last year CNY pot luck gathering at Yenny's house.
|Yee Sang 鱼生|
|Adding toppings and plum sauce, ready to toss!|
|Pauline (right) and host Yenny (left) @ 20/02/2010|
|You can tell how delicious the Yee Sang was!|
|The dish I brought over - Braised eggs and Mushroom,Braised Pork Hocks, (横财就手）|
Unfortunately, this year we did not get to taste this mouth watering appetizer again as she was away for holiday. Below is the recipe forwarded by her to us where she adapted from a newspaper by author Thong Yoke Me.