Monday, February 22, 2010

Lou Sang

On the Ninth Day of the Lunar New Year, my Hubbie, being a Hokkien decided to have a gathering with the 'Yongs' and 'Cheys'. Outside catering was the call of the evening, supplying the usual set menu. I decided to set the night with some fun by making a Yee Sang. Since the younger ones didn't like the raw taste of fish, so the salmon meat was not added. Without the fish ingredient, it was basically a vegetarians dish so the word 'Yee' was dropped. Instead 'Lou' which means amass was used. Hence we Malaysian called it 'Lou Sang' .


  • 30g preserved ginger (white)
  • 500g fried crispy yam
  • 30g spring onion
  • 300g fresh parmelo
  • 500g jellyfish
  • 250g dried nutmeg peel
  • 10g Chinese parsley
  • 300g cucumber (Shredded)
  • 300g radish (shredded) - pickle-add 1 tsp salt, 3 tbs sugar & 3 tbs vinegar
  • 300g carrot (shredded)
  • 1/2 raw papaya (shredded)
  • 250ml plum sauce
  • 5-8 lime juice
  • 30ml sesame oil
  • 30ml oil
  • 100g sugar
  • 150g peanuts (grain)
  • 100g sesame seeds
  • 1 tsp five spices powder


1. Arrange all the ingredients in the centre of a big plate.
2. Prepared seasoning by mixed well.
3. Sprinkle sesame seed, peanuts, five spices on top of the ingredients and pour in all the seasoning.
4. Toss well and serve.

Steam Cake "Fatt Koo"

6 eggs yolk
6 eggs white
1 to 1 1/2 cups sugar
2 1/2 tbsp. water
1 1/2 cups flour
1/2 tsp. baking powder
1 tsp. vanilla essence

1.Separate eggs.
2. Add sugar and water to beaten yolks till fluffy.
3. Sift together flour and baking powder. Fold into eggs and add vanilla extract.
4. Beat egg whites until they form peaks. Fold egg whites into batter.
5.Line a cake pan with wax paper. Pour batter into cake pan.
6. Steam until done. (20-25 mins)

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