Bento 115: Happy Chinese New Year!
After numerous bentos featuring bunnies in the last few weeks, Chinese New Year is coming up at last this Thursday! For me, nothing epitomizes Chinese New Year more than a classic raw fish salad called ‘yu sheng’ or yee sang. This is not traditionally Chinese, but it is widely loved by the ethnic Chinese population in Malaysia and Singapore for its colour and name. As with most Chinese dishes, this dish is made for sharing. Everyone mixes it up together at the same time in a large platter in the middle of the table; the higher you toss the salad the ‘luckier’ you will be. It gets slightly messy at times as you try to outdo each other in the tossing :).
I am very lucky to live in Leeds where many ingredients are available in one of the local Chinese grocery stores; but with yu sheng being so specialised to a small fraction of the Chinese community; there was no way they would stock takeaway yu sheng in stores. However, after a number of years living abroad away from family; I am very adept in modifying recipes and ingredients to suit my locality. And therefore my own personal yu sheng is born!
Tomorrow’s bento consists of a personal portion of yu sheng; made with smoked salmon instead of jellyfish. As I am a massive fan, I will be having yu sheng for my bento all week….totally getting into the Chinese New Year spirit and all! I think it looks lovely; the colours are very in tune with the bento colors of a rainbow. I had wrapped some deepfried wonton skins in cling film to ensure that it stayed crunchy when I am ready to dig into it. Delicious, fairly healthy and super tasty, I had always wished that I have access to this dish all year long; and now that I am self-sufficient, I DO! Yay me!
Happy New Year all, Gong Xi Fa Cai!
PS: If you want a recipe of my Chinese New Year salad, click here to go to my ‘other’ blog