Chinese Food

Yuhensg , yee sang or yuu shang in Chinese means "鱼生".It is a cuisine consist of strips raw fish (most common salmon) , mixed with shredded vegetables and a variety of sauces and condiments. Yee Sang is served durimg Chinese New Year festival.

It originating from China then contemporary version is created and popularised in Singapore in the 1960s amongst the ethic Chinese community and its consumption has been associated with Chinese New Year festivities in Singapore as well as in neighbouring Malaysia. In Singapore, government, community and business leaders often take the lead in serving the dish as part of official functions during the festive period or in private celebrity dinners.

The dishes can be served with daikon (white radish), carrots,red pepper (capsicum),turnips,red pickled ginger,sun-dried oranges,daun limau nipis (key lime leaves),Chinese parsly,chilli,jellyfish,chopped peanuts,toasted sesame seeds.

During the serving,all people from dinners at the table then stand up and on cue,proceed to toss the shredded ingredients into the air with chopsticks while saying various "auspicious wishes" out loud.It is believed that the height of the toss reflects the height of the dinner's growth in fortunes.

Since Malaysia have 3 main races, therefore is good to promote the "Yee Sang" to foreign traveller, let them know more information about this dishes that only served during Chinese New Year.We believe that many foreign traveller don't have this kind of cuisine in their country.

http://en.wikipedia.org/wiki/Yusheng

Sin Chow (Singapore) Fried Mee Hoon
from: http://themalaysiapage.com/food/taste-the-flavor
Rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients but the noodles should have the distinct Sin Chow Fried Rice Noodle taste. Popular in Kuala Lumpur and surrounding areas. Interestingly, this dish did not originate from Singapore.

They Singapore Bee Hoon, also known as Sin Chow Bee Hoon is Fried Vermicelli fried with lots of vegetable, egg, some char siew and small prawns. Best is when they top it with Shredded Iceberg Lettuce.

They were usually sold by Chinese Seafood (Zhu Char) stalls, and restaurants that cook up a storm of familly dinner meals. The usual coffee shop sells those in their menu, among the Hor Fan, Fried Hokkien Mee, and meal dishes.

Bean Sprouts Chicken

From: http://ipohchai.com/ipoh-bean-sprout-chicken.php

Cantonese transliteration: Ngah Choi Kai; or Malay: Taugeh Chicken/Taugeh Ayam) is a similar dish to Hainanese chicken rice.

A side serving of bean sprouts that come with the Bean Sprouts Chicken.

One of the small differences is that Bean Sprouts Chicken comes with a plate of bean sprouts, famous throughout the city of Ipoh. The steamed chicken is served with light soya sauce flavored with oil.

Bak Kut Teh

Klang is believed to have been the origin of this delicacy. There are two to three famous restaurants located in Taman Intan, Klang. The popular ones that I have tasted include Fong Keow Restaurant, Weng Heong Restaurant and Teluk Pulai Restaurant. These shops have become so popular that many Japanese, Koreans and Taiwanese will come here whenever they are in this country.

Bak Kut Teh is one of the most popular Chinese delicacy in Malaysia. The ingredients used consist of pork ribs and herbs such as tong kui. Spices used include cinnamon, cloves, garlic and star anise. The pork ribs are boiled in the herbs for hours until the meat become tender. Other additional ingredients that are used include mushroom, lettuce and dried tofu.

The other side dish that you can order is the fried dough (Yu Char Kueh) which is eaten by dipping the strips of dough into the soup. The meal is not complete without one or two vegetables dishes that are usually cooked with oyster sauce and dried onions.

The common way of taking bak kut teh is always with Chinese tea and rice. The tea is believe to help dilutes the fat consumed in this pork-laden soup. Usually there are a few types of Chinese tea that you can choose from. The common ones are Jasmine Tea or Ti Kuan Yin Tea. You will have to wash the cups and fill the teapot from the many kettles that are setup near the tables.

Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in a hot broth, garnished with leafy vegetables, and Want Tan Mee dumplings. The types of leafy vegetables used are usually kailan also known as Chinese Kale. Another type of dumpling known as shui jiao is sometimes served in place of Wan Tan Mee. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.