My side of the family is going for the CNY celebration today. We had to switch it from yesterday due to schedule conflict (Dai Bee has a choir performance he can’t get out of). Anyway, one sister and I cooked most of the food. I made the tea leaf eggs, braised beef brisket and tendons, and this new dish I learned called “yee sang” (魚生) or “low hey” (撈起) or also known as the “prosperity toss.” It’s the vibrant color of this salad that first caught my eyes. Pretty simple to make, but lots of chopping to do. With smoked salmon (center) and shredded vegetable, this salad is apparently pretty popular in Southeast Asia during Chinese New Year. You can pretty much add whatever you like.
Here I shredded: purple cabbage, carrots, green onions (and cilantro) red and yellow bell peppers. I deep fried the wonton skin strips (in advance) and bought seaweed salad. I also made the special sauce with dill, orange juice, sugar, orange juice and sesame paste. It was a huge hit!
Some of us grabbed the chopsticks to partake in this tossing ceremony known as literally ‘to toss up one’s good fortune’ in Cantonese). This mixing of the salad is to ring in a new year full of abundance and prosperity. Here’s to a new tradition!