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It’s nearly Chinese New Year! Which can only mean one thing… Yee Sang season is here! Also known as Yu Sheng, this colourful and vibrant raw fish and shredded vegetable salad is a Chinese New Year tradition in itself in Malaysia and Singapore. A celebratory appetizer, it is typically served in the festive period leading up to the Lunar New Year and the following 15 day period. In a jovial and often revelous ceremony known as ‘Lo Hei’ (literally meaning ‘to toss up one’s good fortune’ in Cantonese), families, friends and colleagues, – each armed with a pair of chopsticks – partake in the act of tossing and mixing the salad at a height to usher in a new year full of wealth, abundance and prosperity. The finished product from one of our Supper Clubs last year (📷 by Michael from My Faces & Places) Unfortunately, this festive dish isn’t the easiest to track down outside of Malaysia and Singapore. In London, only a small handful of Malaysian-Chinese and Singaporean restaurants serve it up. H
ere’s my simplified Yee Sang recipe for any of you looking to recreate it at home. Happy Lo-Hei-ing this Chinese New Year! Ingredients (serves 6 – 8 as a shared starter) A very happy & prosperous Lunar New Year in advance to you all!Thanks to my stepmom, who is of Chinese-Malaysian descent, many of my dishes are Asian-inspired. She got me started in the kitchen in my early teens, and I've continued to make her proud. I love incorporating Asian flavors into my clean recipes and making healthy versions of traditional Chinese and Malaysian dishes. Because I love them so much, I wanted to share some of my favorite recipes with you. Along with Chinese and Malaysian flavors, you'll find Thai, Japanese, and Mediterranean tastes. Enjoy them with your eyes as well as your mouth! This is a highly requested dish in my family. I love coming home to the smells of garlic, Malaysian curry, steaming-hot coconut milk, and prawns. Prawns are high in protein and low in fat. Pair them with some brown rice and steamed veggies for a balanced and very tasty meal.
Malaysian Curry Prawns PDF (13.5 KB) Singapore's national signature dish is chicken rice. To most dieters and competitors, this recipe probably sounds bland and all too familiar. But Singapore chicken rice has one special component: the sauce. The yummy sauce ties all the ingredients together and sets the recipe apart from your usual chicken and rice fare. I took a crack at this recipe, thanks to my stepmom, and I came up with an even healthier version with a few minor adjustments. Singapore Chicken Rice PDF (121 KB) One of my all-time favorite summer salads is this Thai Spicy Beef Salad. It's clean, fresh, and loaded with flavor! So fire up the grill and impress your meat-loving guests with this zesty, protein-packed salad. Thai Spicy Beef Salad PDF (121 KB) Sushi is my usual meal option when I'm dining out because I can usually stick with simple, clean sashimi, substitute brown rice, or have cucumber-wrapped rolls. I was determined to recreate a sushi bowl at home on my low-carb day, and this little recipe was the result.
Mediterranean Fish PDF (121 KB) Fit Meals: 7 Muscle-Making Recipes Some are sweet and some are savory, but all seven of these recipes are protein-packed and perfect for your healthy lifestyle!
cooking sushi rice at high altitudePick one out and let's go make it!
food delivery london n17 Protein Packed: 4 Muscle-Building Meals All your hard work in the gym is wasted without support from good nutrition. Here are four recipes you need to bolster your muscle-building goals! Arms Exercises: 8 Amazing Triceps Moves If your triceps aren't growing like you want them to, it's time to throw in some new moves. Here are eight of my favorite triceps exercises. Add them to your workout and watch your horseshoes grow!Seth Cohen and Brett Nestadt were a couple of years out of college when they set out to reshape lunch culture in America’s largest cities by opening a poke restaurant.
A marinated raw fish dish ubiquitous in Hawaii, poke (pronounced poh-kay) has crossed over to the mainland in a big way. At least a half dozen shops specializing in poke have popped up in chic L.A. neighborhoods over the past year, and versions of it are turning up in cities across the U.S. That includes Sweetfin, the restaurant Cohen and Nestadt opened in Santa Monica five months ago. For $10, customers can devour a bowl of sashimi-grade tuna heaped on top of rice, or greens, such as citrus kale salad, with a wide range of accompaniments (think avocado, edamame, and scallions). Marinades range from a more traditional mix of soy sauce and sesame oil to creamy togarashi, Sweetfin's take on Japanese spicy mayo.The $10 poke at Sweetfin, with a variety of base ingredients (including tofu) and condiments.Photographer: Alex Krohn/Courtesy of Sweetfin (4) Santa Monica is the beginning of what Nestadt and Cohen hope will be the first nationally branded poke chain. They are already looking to expand to Ventura Boulevard, the San Fernando Valley thoroughfare known locally as “sushi row.”“
Poke is the natural progression from sushi,”’ says Nestadt, who first met Cohen at the University of Southern California. The origins of poke stretch back to the early days of Hawaiian civilization, when people ate raw fish with such seasoning as algae and Hawaiian salt. After the two Trojans decided poke was ripe for an American invasion, they found willing partners in hospitality veteran Alan Nathan and former Top Chef contestant Dakota Weiss.Clockwise from left: founders Seth Cohen and Brett Nestadt and partner Alan Nathan.Photographer: Gaelen Casey/Courtesy of SweetfiRather than copy the poke one finds in Hawaii, which is sold at every super market and beachside hut, Sweetfin offers a bevy of unusual toppings such as kelp noodles, pickled mushrooms and blistered shishito peppers—all made in-house. While most poke in Hawaii involves onion, limu (algae), and nuts, Nestadt and Cohen wanted to use more ingredients from Californian and Asian cuisines. To please those health-conscious California eaters, Sweetfin also offers fully vegetarian options that keep the same flavors and accoutrements while replacing the tuna and salmon with tofu and vegetables.
“It’s a basic dish you can play with and make your own,” says Janice Wald-Henderson, author of The New Cuisine of Hawaii. “It’s open to modern interpretation, which makes it fun. Every poke can be a surprise.” It’s not uncommon to see versions in the islands made of salmon or octopus.And in Los Angeles, land of the $40 sushi lunch, it can also be a bargain. “We have people substituting that type of meal for Sweetfin, and that craving for sushi is satisfied for less than $15,” Nestadt says. “That is one of the reasons it’s become so popular in L.A., and I’m sure it’s only a matter of time before it does in other metropolitan areas.’’ Sweetfin has doubled the amount of fish it buys per week since opening in April, increasing it from 700 pounds to 1500 pounds. Daily sales have jumped 40 percent. The origins of poke stretch back to the early days of Hawaiian civilization, when people ate raw fish with such seasoning as algae and Hawaiian salt.Photographer: Gaelen Casey/Courtesy of SweetfinSeveral chefs have reached the same conclusion.
Kayson Chong opened Mainland Poke Shop on West Third Street, home to lunch spots Joan's on Third and Son of a Gun, while Poke Bar offers poke with quinoa and kale along the Sunset Strip. Eric Park, a graduate of the French Culinary Institute, shuttered a sandwich shop in downtown Los Angeles and gastropub in the city’s Silver Lake neighborhood to reopen them as the first and second branches of Ohana Poke Co.Fans of Park’s successful Silver Lake eatery were disappointed at first—until they heard his rationale. The father of two was eager to spend less time in the kitchen and more time with his family. He felt a solid, simple, lunch-oriented restaurant concept would help him do that.He was already eating poke on a regular basis and served his rendition for his staff during the daily meal. Eventually, they insisted he share his creations with their loyal customers. Park offers an assortment of sauces, such as shiso radish and sweet unagi, that blend his Korean heritage with his French formal training.
He took the name for his poke shop from his son’s love of Lilo and Stitch, the Pixar animated movie about the unlikely friendship between a young Hawaiian girl and an extraterrestrial. (Ohana, in Hawaiin culture, means “family.”) His wife helps him out at the store.While Sweetfin and Ohana have different origins, their founders share a similar ambition: creating a neighborhood restaurant that attracts a mixture of locals and business people. “It’s got everything people today are looking for in food,” says Wald-Henderson. “It’s fresh-tasting and bold-flavored without a lot of calories. All these factors play into poke’s popularity, and there’s one more: It’s really easy to eat.” The simple dish is making appearances in other foodie destinations. It’s on the menu at Chef Jesse Sandole's restaurants in Charleston and Nantucket, where he serves the dish with tortilla chips, for example. It’s shown up in Chicago, Wshington, and Boulder, Colo. And alumni of Per Se offer two versions—one with octopus and one with big-eye tuna— at their Hawaiian restaurant in the East Village.