Lou Hei! The present Doodle observes Yee Sang, a Malaysian crude fish plate of mixed greens generally delighted in on the seventh day of the Lunar New Year.
With chopsticks close by, families throw the fixings that make up Yee Sang high over the table while they shout “Lou Hei” and wish each other favorable luck for the year to come the higher the throw, the better the fortune!
This ceremonial follows its sources to the Chinese creation legend of goddess Nu Wa, who is said to have made mankind on the seventh day of the new year.
Chinese fishers and mariners honored this emblematic day of resurrection by joining the extras of the new year’s festivals to make yu sheng a serving of mixed greens however frugal as it seemed to be scrumptious.
By the 1930s, Chinese foreigners brought the Yu Sheng custom to Malaya, selling fish serving of mixed greens with ginger and lettuce out of peddler trucks.
Yet, it wasn’t until the 1940s, when Seremban gourmet specialist Loke Ching Fatta added a contort, that the formula was adjusted to the Yee Sang known today.
Fatta joined approximately 30 fixings along with his particular sauce to create the dish currently adored by numerous individuals during the Lunar New Year.
Perhaps the most widely recognized blends of Yee Sang incorporate crude fish, ginger, destroyed carrot, radish, pomelo, leek, finished off with sauces like squashed peanuts, all blended altogether with a few unique oils and flavors.
Yet, there is no incorrect method to make Yee Sang, as the dish has limitless varieties.
Here’s to Yee Sang and success in the Lunar New Year!
Disclaimer: The views, suggestions, and opinions expressed here are the sole responsibility of the experts. No PARAGON CHRONICLE journalist was involved in the writing and production of this article.