Yu-Sheng A Winning Toss Chinese Lunar New Year Dishes
Lo Hei Yu Sheng
one of the Chinese Lunar New Year Dishes
besides being full of flavors and textures,
yu sheng is loaded with symbolic meaning.
The raw ingredients signify the renewal of
life, and the sound of the word for fish in
Cantonese sounds like the word for
prosperity. The most important (and fun)
part of eating yu sheng is the mixing
together of the ingredients. To ensure good
luck for the coming year, everyone calls out
"Lo Hei!" which means "to mix it up" but
also sounds like "to prosper more and more"
while they use their chopsticks to toss the
ingredients as high in the air as they can.
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No Chinese New Year feast
is complete without Lo Hei Yu Sheng, the
colorful salad of raw fish and crunchy
vegetables. It's served in most Singaporean
Chinese restaurants throughout the lunar new
year celebration. In recent years, the
ingredients can be easily bought at all leading
super market. You practically have to shredded
the Daikon (chinese white raddish), Green
Raddish, Carrot and the Lettuces thinly sliced
to start making the dish. This version is light
and flavorful and a lot easier to prepare. Use
very fresh fish such as salmon, sea bass or even
Abalone it easily prepared this way.
Yu Sheng
Salad Mixture
1/4 cup Preserved Melon Strip
1/4 cup White Sour Ginger Strip
1/4 cup Preserved Leek Strip
1/4 cup Sweetened Lime Strip
1/4 cup Sweetened Ginger Strip
1/4 cup Preserved Gourd Wax Strip
6 ounces Salmon or Fresh White Fish Fillet, such
as Sea Bass
3 pomelo segments, broken up
1 medium shredded Daikon (chinese white raddish)
1 medium shredded Green Raddish
1 medium shredded Carrot
1/4 Lettuces thinly sliced
Yu Sheng Dressing
3 tablespoons Plum Sauce
1/2 teaspoon White Pepper Powder
1/2 teaspoon Cinnamon Powder (five-spice powder)
2 tablespoon Fried Sesame Seeds
1/4 cup Mashed Roasted Peanuts
1 pk Pok Chui Biscuits
2 to 3 tablespoons Cooking Oil
1 teaspoon Sesame Oil
1/2 tablespoon Lime Juice
Coriander leaves, spring onion and fried
shallots for garnish
Getting Ready to Lo Hei Yu Sheng
1. To facilitate the very fine shredding of the
radish and carrot, use a mandolin or the fine
shredding disc of a food processor.
2. In separate bowls, soak the shredded radishes
,carrots and lettuces with cold water until
ready to assemble salad. Then rinse and squeeze
out excess water and air it before assemble the
dish.
3. Place sesame seed in a small frying pan over
medium heat; cook, shaking pan continuously,
until tightly browned, 3 to 4 minutes.
Immediately remove from pan to cook.
4. The quality and freshness of the fish is
crucial for the success of the dish. Remove skin
and any bones from fish. Chill fish until firm.
Cut into paper-thin, 2-inch-long slices against
the grain; set aside.
5. In a small bowl, combine lime juice, oil, and
plum sauce.
Assembling Yu Sheng
1. Place pomelos in center of a platter. Arrange
lettuces, radishes and carrot shreds around
fish. Place fresh thin cut fish meat over the
pomelos and add green onions over the thin cut
fish meat.
2. Arrange Preserved Melon Strip, White Sour
Ginger Strip, Preserved Leek Strip, Sweetened
Lime Strip, Sweetened Ginger Strip and Preserved
Gourd Wax Strip around the lettuces, radishes
and carrot shreds. Sprinkle with Pok Chui
Biscuits, peanuts and sesame seeds.
3. Just before serving, Pour dressing
ingredients over all. It is customary for
everyone to join in and toss the salad. Using
chopsticks, each diner digs from the bottom of
the salad and lifts the ingredients to mix
together.
Yu Sheng NOTE:
Preserved Melon Strip, White Sour Ginger Strip,
Preserved Leek Strip, Sweetened Lime Strip,
Sweetened Ginger Strip, Preserved Gourd Wax
Strip, Plum Sauce, Fried Sesame Seeds, White
Pepper Powder, Cinnamon Powder (five-spice
powder), Mashed Roasted Peanuts and Pok Chui
Biscuits all this come in package can be obtain
from all leading Super Mart.
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