Awesome Yee Sang with Peach and Wesley Upper Sixers

This is Upper 6 Wesley, taken off the magazine page by Amanda, I think. I saw them leafing through the magazine but they would not tell me what they were doing. They were taking this shot! of themselves.

Upper 6 Wesley circa 2010

yee sang from the nearest mall, Jaya Jusco!

Yuen Wai, Amanda and Zhen Yein prepared this.

Shot timed by Yuen Wai

ready to loh!

loh ah! loh ah! fatt ah! fatt ah! (look at Amanda..with gusto!)

IT is customary to pick up your chopstick and toss up high ingredients that make-up the yee sang when partaking in a Chinese New Year meal with friends or family.


French twist: Chef Ho Boon with his yee sang presentation. What’s fascinating about joining in a Lunar New Year meal is the opportunity to savour a variety of yee sang concocted by our many creative Chinese chefs.

Sheraton Imperial Kuala Lumpur executive Chinese chef Ho Boon is one example.

His Signature Yee Sang with Norwegian Salmon and Five-Spiced Foie Gras grabbed our attention when it arrived with an image of a white rabbit shaped out of long strands of shredded radish.

The real deal, however, was the main ingredients of salmon and five-spiced foie gras.

In tossing the yee sang, the soft and flavourful foie gras separates easily, lending its creamy essence to the other ingredients while giving an interesting twist to the dish’s overall taste.

helping themselves, my Wesley/Peach, always so orderly, and no pushing or shoving!

obedient and tai sek...look! they did not make any mess! not a drop of scraps!

for illustration purposes....look at this yee sang feast taken from the net....
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The following photo credits are by Amanda the monitor who went round taking photos of her classmates eating.

my prom date.....Yi Wang

boy from Peach class

with Peng Seng

handsome Au who is now a real estate agent

Pn Tay's Yee Sang is the best! got real salmon! raw somemore!

Pn Tay's Yee Sang got bite!

Pn Tay in the flesh

My first time tasting Yee Sang, says Dhilip. Luckily I am not vegetarian today.

sweet and demure Zhen

after the attack

leaving some space for the sushi

I had to eat the leftovers for 2 days! Just kidding! I binned it.

Price Range : From RM58
Promotion from 01 Jan 2011 until 17 Feb 2011

"Loh Sang" to prosperity and longevity with Yee Sang creations at Toh Lee Chinese Restaurant
You may choose from Jelly Fish Yee Sang, Salmon Yee Sang, Hokkagai Surf Clam Yee Sang, Sliced Abalone Yee Sang or Lobster Sashimi Yee Sang.
For vegetarians, there are Fresh Vegetables and Fruits Yee Sang as well.

Price: From RM58 onwards

Available for lunch and dinner

Read more: http://www.eats.my/promo.php?id=1155#ixzz1Dni2kdhf

Yee Sang (Lou Sang) Recipe
Ingredients

100g plum sauce

80g salmon, sliced thinly

200g chuka idako (vinegared octopus) may change to other's if prefer

50g pickled seaweed

50g peanuts, ground coarsely

200g white radish, julienne

30g carrot, julienne

1 pack three colored crackers (available at Chinese shops)

5g spring onion, sliced thinly

4 servings


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Method:

Place the plum sauce in a saucer, and slice the salmon into thin sheets.

In a large flat dish, carefully place all the ingredients except for the crackers and sauce.

Just before serving, add in the crackers and sauce and mix well with chopsticks.

Mixing is usually done in the family, company of friends.


OR JUST FOLLOW THE WAY I CHEAT: NIP INTO THE NEAREST MALL AND GRAB THE LATEST PACK OF YEE SANG AS SOON AS THE MAK CIK BRINGS IT OUT OF THE KITCHEN!