My Version of Yee Sang

Yee Sang, contrary to a lot of people's belief, is NOT a Chinese traditional CNY dish. It is merely unique to the Chinese in West Malaysia and Singspore. Note: not even in East Malaysia.

This dish is basically a mixed salad, a la Chinese style, normally served in restaurant throughout the Chinese New Year. The finely shredded vegetables are topped with nuts/crisps and some thinly sliced raw fish, normally salmon. The word "Yee Sang" means "mixed or tossed raw". "Sang" is a very auspicious word, sounds like alive and is represented by the raw salmon. Personally, I do not like the dish for its bright colour dyed ginger/deep fried crisps and the overly sweet dressing.


On the 15th day of this Chinese New Year, Chap Goh Mei, I suddenly had the urge to have Yee Sang, not in the restaurant but at home. I can't called it homemade, as it is partially off the shelf from the supermarket (ready made yee sang, dried type) and I added in the shredded carrot and radish.

All the ingredients have to be arranged separately. What do you think of my presentation? Not bad huh?

My son picked most of the salmon!

Aesthetically pleasing!!!

TRAP (1)

You must be wondering by now what kind of trap I am trying to set up here with a post title like that.

Well, "TRAP" is simply the acronym for Taman Rekreasi Air Panas. These hot springs that we stopped by on our recent trip back to Ipoh is located just off Sungkai. The place is simply beautiful with it's man made ponds for swimming, hot spring spas, saunas and soaking pools.


Exit from the Sungkai toll plaza, turn left towards the direction to Trolak, then turn left again and there are clear directional signs that will lead you to the hot springs. The distance from toll plaza to the park is approximately 10 km. The route passes through the Felda Sungai Klah which is a small town surrounded by the thick oil palm estate. Driving throigh the oil palm estate in the morning is darn relaxing.


When we stepped foot onto the park, we were amazed by the lush greeneries, hills and streams that abound in the vicinity. I was captured by the cleanliness of the park and its beautiful landscaped gardens, as well as fascinated by the flora and fauna. It was really wonderful to just stroll around and breathe in the unpolluted air.

The hot spring is one of the other alternative to modern day spa centres. Many believed that the natural springs have healing properties that will help to heal and detoxify toxic from your body. Those with stiff muscles, insomnia and skin related problems should consider soaking themselves here.

Water Reflexology - walk bare foot along the hot stream of water covered with stones.

There are private jacuzzi if you and your family prefer to have the privacy of soaking in a secluded atmosphere instead of joining the crowd at the big pool. You need to pay RM75-RM125/hour for these so-called family baths.

The shower area.

There is a toilet and changing area.

There is a switch to control the temperature of the water.

The steam blurred the camera lens.

Soaking in the hot water without any disturbance is a bliss.

We spend 3 hours here, marvelling at its tranquility and beauty, nestled in the lush hills and forest.

Fatt in 2009?

Every Chinese should be aware of the special meaning behind Fatt Koh. Fatt Koh, or the "Prosperity Cake" is one of those traditional cakes that people make during Chinese New Year season. Both the chinese syllabus when pronounced sound like the word prosperity and wealth. However, the making of this cake has lots of superstitions involved.


For those past Chinese New Years, mom used to order Fatt Koh from the kuih vendor at the wet market in Ipoh. This year, as we were not balik-ing kampung for the new year and I am not a wet market goer, I initially convinced myself to do without the Fatt Koh.


I have been tossing and turning in my bed the night before CNY, thinking whether I should make Fatt Koh myself. By crack of dawn, I rummaged through my kitchen cabinet, only managed to find all purpose flour. Heck! Traditional Fatt Koh is made using rice flour or glutinuous flour. I surfed the net and found a recipe that uses normal flour with the addition of dry yeast.


I whisked the ingredients, fermented the yeast, varied the recipe by adding a spoonful of marmalade. In the absence of muffin trays or small chinese tea cups, I poured the mixture into 4 Japanese tea cups and 2 English tea cups. I then put the cups in the steamer, turned to high heat and waited. Keeping my fingers crossed as I wasn't sure whether it will fatt - crack open like a flower or not.


10 min. 15 min. 20 min. Time's up. Anxiously, I lifted the lid of the steamer and I had six fatt kohs smiling at me. Ha, ha, I know I will fatt in 2009! Love the smile when opening the steamer.








Taste wise, it smelled the floury and yeast taste eventhough I added marmalade. I suppose there is still room for improvement. When eat it straight out of the steamer, there was no floury taste. I just don't know why I bothered to make this as I personally do not like to eat it. Frankly, I just want to see them smile, symbolizing a wealthy year ahead.


Fatt Koh is rather fussy. If the batter too thick, it won't smile. The batter too thin, it won't smile. The cups too swallow it won't smile. The sides of the cup too straight, it won't smile. The water not hot enough, it won't smile. Seems like you need to have everything in condusive mood for the fatt koh to fatt.

Niu Year Eve

25th January 2009. Chinese New Year Eve.

With the constant somber musings on recessions, economy downturn and credit crunch playing over our ears everyday, it is time to tighten our belt a little bit. So, I decided that this year, no more fancy/fine dining comprising abundance of abalone, dried oysters, scallops etc but for that little treat of a hearty family fare that is light on the wallet. However, in a Korean way - The Niu Year was ushered following a warm and lip-smacking family dinner at the Korean House in PJ SS2.

We went for the Korean barbeque. The service there was pretty good. The friendly and polite waiter grilled and served the meat. Note the array of Banchan (small side dishes), a dozen of them and they are refillable. We were given kimchi, tofu, clams, bean sprouts, potato salad, sweet potatoes, pickled cucumber, vegetables, anchovies and a few other things I can't name. So many of them, just couldn't finish. Oh, abundance of lettuce to wrap the BBQ meat. I love the sauce to dip the lettuce wrapped meat.

Sizzling, sizzling ... A range of meat to choose from. We ordered Joomooluck (marinated beef, similar to Galbi), pork spare ribs and lamb ribs. Kept wondering what they put in to marinate the meat, they are all soooo tender.





Kimchi Chigae. It came piping hot! We did order another soup whose name I can't recall. It was a shredded beef soup, it was heavenly good stuff.






The must : Dolsot Bibimbap.






We were given three complimentary dishes: steamed egg, cold noodles and Korean Yee Sang. Everything FOC is good, I would say.





Yee Sang - the Korean way, I supposed.






Mom managed to eat quite a lot as the meat were all so tender.








Kiddos were happy, snapping away.

The rather lavish meal cost much much less than a normal Chinese meal. Good value for money.


In the car, the aromatic odour still lingered in our clothes.

A Wonderful Get Together

Nothing is better than to meet up with good old friends during the festive season.


We knew each other since primary school days.


We used to chat, learn, play, laugh, etc together.


Then we grew up in our own ways and we lead our own lives.


But our hearts remained close.

Our group of eight met up at the Red Box @ The Curve. WY was over the moon for giving this special appearance after a more than 10 years absence from the karaoke scene. PM stole the limelight and drowned us with all her wonderful hits. We also celebrated the upcoming birthdays of all those born under the aquarius sign. Thanks to ST for the yummy cheesecake.

A wonderful time together.