Yu Sheng - Good Luck Food for Chinese New Year

Yu Sheng (Fish Salad) for Chinese New Year

Before you double check to see what blog you landed on - Yes, it's me talking about Chinese food. This is Yu Sheng - a special fish salad with many colorful mostly raw ingredients that is served during the Chinese New Year celebrations in Singapore. It's not just any salad, it comes with a whole tradition of fun that includes everyone tossing the salad into the air and yelling Lo Hei (Mix it Up) for good luck. Throughout China, lucky foods are served all during the two weeks of the Chinese New Year celebration. The Chinese use words that sound alike, but have different meanings (homonyms) as symbols for the dishes and ingredients they use to express their wishes for good luck, long life, abundant living, happiness and fortune. For example, the word for fish also sounds like the word for prosperity. Their food serves as an offering to bring ancestors and family members closer and in hopes of bonding worlds past with worlds in the present. Many of the dishes are named with words that include blessings and wishes for a good life. While setting up Yu Sheng there is a specialized shout for each ingredient as it's presented that is also symbolic of their blessings.

I am always trying to expand not only my own palate and cooking experiences, but also to bring you along on the adventure. This past week marked the beginning of the Chinese New Year. My "Let's Lunch" pals (see us each month on twitter using #LetsLunch for searching) are posting LUCKY FOODS today to launch the Year of The Rabbit. I chose Yu Sheng and made a rabbit from mashed yams.

How fun is this? You get to shout at the table, throw your food and eat healthy all at the same time!You should have seen my husband, son and friends when I encouraged them to literally throw the food into the air because the higher it goes, the more abundant and long wealthy, healthy life you will have, according to teachings.
I've had a blast reading and listening to stories and traditions from this area of the world. I'm also very excited that one of our founding virtual lunch pals, Cheryl Tan, has a new book out this week, A Tiger In The Kitchen- A Memoir of Food and Family. Cheryl spent a year in her homeland with family members teaching and telling her stories and recipes from her heritage. I hope my rendition of YuSheng is respectful of the tradition, and introduces it to others in a fun way.
Many of the foods I used in my Yu Sheng are supposed to be symbols of good luck:
Pomelo is the most ancient of grapefruits and it's huge, and sweeter than other types. It's symbolic of prosperity because the word for pomelo in Chinese sounds like "to have".

Tangerines are good luck because the Chinese word sounds like luck and wealth.

Noodles are symbolic of long life and the raw salmon is a symbol of new beginnings.Carrots are like gold.The mushrooms are a symbol of good health and long life in Chinese art.
The Rabbit - a symbol of mercy and elegance.I gathered all my ingredients together, one by one, including pickled red ginger from the Chinese market, and Daikon that I shredded the same as the carrots and cucumbers on a mandoline.
For many years, all over China, small red envelopes are given out on many occasions to children, friends and family members. Often the red envelopes are filled with money as a symbol of contributing and beginning ones abundant wealth. For this Yu Sheng, I filled the envelopes with chopped peanuts and black sesame seeds (of course, another good luck food) for each person to open and sprinkle on their salads once we had plated them for eating.I used the rind from the Pommelo, which is very thick, to make candied citrus peels.
A Yu Sheng often has little won ton crackers, but I used Shrimp Chips from the Chinese Market to add a nice crunch.Because most of the ingredients are raw, the only recipe I created was the Pomelo Honey Vinaigrette we sprinkled on the salad before each of us ate two helpings. It's salad, so why not and besides - just more good luck for us, right?

RECIPE: Pomelo Honey Vinaigrette

Juice from one Pomelo Grapefruit
1 tsp. honey
3 tsp. rice vinegar
1/4 cup sesame oil
salt/pepper

In a small bowl, whisk together the grapefruit juice, honey, vinegar and a pinch of salt and pepper. Gradually add the oil in a slow stream and whisk vigorously until a thicker dressing is achieved. Add more oil if needed or desired for taste. Can be refrigerated for a couple days.

FOR MANY MORE LUCKY FOODS: visit these fun and talented Let's Lunch pals:

A Tiger In The Kitchen
Hot Curries and Cold Beer
Free Range Cookies
Can It You Nit

Avocado, Grapefruit, Shrimp Tartine

Yes, maybe I did put on a couple of pounds over the holidays (aka: Halloween through Thanksgiving, Chanukah, Christmas and New Years.) But, as the proverbial optimist, I choose to see it as an opportunity to Develop Interesting Eating Tendencies (aka: D.I.E.T, shhhhh.)

Avocado, Grapefruit, Shrimp Tartine

Just because I'm not eating my weight in Chocolate Marshmallow Santas for lunch anymore, doesn't mean it can't be exciting, colorful and packed with flavor. This past week I read an interesting article at NaturalFoods.com about water based foods that actually help make us feel full and in some cases actually use more calories to digest than they leave behind...well...on my behind.

Grapefruits are one of those miracle fruits that have tons of Vitamin C, Fiber, Antioxidants, Folic Acid, Potassium AND burn fat. It's like eating a little treadmill (aka: "treadmeal" ). When I was growing up, my grandmother used to serve Grapefruit in the morning with a spiked spoon (aka: a grapefruit spoon, but what's fun about that word when you're a kid.) She may have demolished the full health effects of the fruit by absolutely smothering it in white sugar. It was yummy, and kept my dentist employed.

How can you get more "health-packed" than with a California Avocado (aka: super fruit/heart fruit and hair shiner)? Add these to spinach (aka: Popeye's muscle serum, and gives you 200% of Daily Vitamin K in every cup), and thin slices of Green Tea poached Pacific Shrimp and you have a new mind, body and spirit sitting on a plate (aka: over stating it, but it's healthy and tasty.)
Layer those fat-buster's on a thin slice of toasted home-made bread (aka: Rachael of FujiMama's 1 hour Bread) and I'm expecting the pounds to start disappearing as I chew (aka: Mama's gettin' a brand new dress.)
This Tartine (aka: open faced sandwich) was inspired for my pals in the Lets Lunch Bunch (aka: a twitter group of friends who have a virtual lunch together almost every month). For January we're all posting healthy options to start the New Year. Click on the links below to see an entire week's worth of tasty and healthy lunch choices from the "Let's Lunch" bloggers around the world. Next month we're posting "Lucky" lunch ideas as a way of celebrating the Chinese New Year. (aka: Join us!)
*thanks for enjoying my little joke on the uses of "aka" :D 

RECIPE: Avocado, Grapefruit, Shrimp Tartine

1 ripe California avocado (sliced thin)
1 grapefruit (peeled and slice sections out, then squeeze grapefruit and save juice for vinaigrette)
Grapefruit Vinaigrette (recipe below)
Toasted bread slices (or dense bread such as pumpernickel or rye)
Doz or so, Large shrimp (cooked and sliced) [see recipe for tea poaching below]
1 bunch baby spinach, or arugula leaves Grapefruit Vinaigrette :
1/4 cup grapefruit juice
1 Tbls. red onion (minced)
1 tsp. lime juice
1 Tbls. honey
1/3 cup olive oil salt/pepper

1) Whisk together the grapefruit juice, lime juice, minced red onion, honey and a pinch of salt and pepper.
2) Drizzle in the olive oil while continuing to whisk constantly until a nice thick vinaigrette is reached. 
TEA POACHED SHRIMP:
1 Dozen Uncooked Large Shrimp
2 cups brewed green tea
1 tsp. fresh ginger (minced)1) In a deep sided pan, bring brewed green tea, 1/2 tsp. minced fresh ginger to just-short-of simmer (approx. 188F).
2) Place the uncooked shrimp into the hot tea and keep just below a simmer while poaching for 5 minutes. Remove the shrimp with a slotted spoon and allow to cool before slicing for the tartine.

This can be made ahead of time and chilled in the refrigerator.

TO ASSEMBLE the Tartine:
1) Drizzle a spoonful of the vinaigrette over the toast
2) Place alternating slices of avocado, grapefruit and shrimp over the toast open-faced
3) Garnish with the greens (maybe some crushed walnut) and another drizzle of the Grapefruit Vinaigrette.

Also for a summer twist - take a look at many other California Avocado recipes here: Join Dine and Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission. 

To keep the healthy glow going, see these Let's Lunch healthy recipes:

CowGirl Chef - Mandarin Orange and Arugula Salad with Honey Vinaigrette

Cooking In The Fruit Bowl - Spicy Cauliflower
Free Range Cookies - Mesquite Date Muffins
Dreaming of Pots and Pans - Quinoa with Grilled Veggies
The Kitchen Trials-Frittata (almost)
Hot Curries and Cold Beer - Curried Black Eyed Peas, Brown Rice and Beer