One of the traditions peculiar to the Singapore and Malaysian Chinese during Chinese New Year is the eating of the popular 'Yu Sheng' or fish pieces. Normally the fish is Salmon sashimi, or Ikan Parang (a tropical fish), and one can add sliced abalone which is mixed with many types of vegetables such as carrots, white radish, red yam, green yam,pomelo,cucumbers pomelo,groundnuts, pok chu crackers and with the added condiments such as Chinese 5 spice powder, ground cinnamon, plum sauce, extra virgin olive oil and ground white pepper.
'Yu Sheng' Picture courtesy of NoobCook.com
Normally eaten on the 7th day of the Lunar New Year, many eating establishments such as top restaurants, seafood joints and 'zhi char' coffeeshops now offer this dish for the 'entire month' and even 1 week before the the actual Chinese New Year ! The fun for this dish is that the Yu Sheng dish is tossed for luck, and everyone shouts 'Lo Hei' (Prosperity) and 'Huat Ah' (More Power to you !).
Yu Sheng
with either Raw Salmon or Boiled Abalone
This year my family had the Yu Sheng on the eve of Chinese New Year. So while tossing, it is encouraged to toss the ingredients higher as it symbolizes 'bu bu gao shen' or translated 'with each step ever higher'. Every member of the family, friends and colleagues are encouraged to participate for our common good fortune and prosperity. So the typical phrases which we wish are ' Nian nian you yu' (Each year will have wealth), Xue Yue Jing Bu (Improvement on one's studies, if one is a student), 'Wan Shi Ru Yi' (Business will be good) and 'Shen Ti Jian Kang' (Good Health).
Cinnamon and Black Pepper for Taste
This dish is only found in the Singapore and Malaysian Chinese Restaurants. So it is really a local creation. For my readers from the Western countries, do get to try some 'Prosperity Dish' every Chinese New Year. But only in Singapore and Malaysia and only for 1 month during the Lunar New Year Period.
'Huat Arh !! '
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