Lo Hei - toss up yusheng!

Singapore/Malaysia - Arguably Singapore and Malaysia invention of tossing and mixing up the yusheng (raw fish salad). You will toss the dish as high as possible which shouting "Lo Hei" and other auspicius phrases at the same time.

It is a Singapore's urban legend that four "Heavenly Chef" of Singapore restaurant - Chef Sin Leong, Chef Hooi Kok Wai, late Chef Tham Yui Kai and late Chef Lau Yoki Pui created the Lo Hei which is now enjoyed and a must have for many families in Singpore and Malaysi during the Chinese New Year. The 4 Chefs met each other and became friends at the old Cathay Restaurant and introduce the dish in 1963.

Lo Hei yusheng was traditionally eaten on the seventh day of the Chinese New Year, which is known a "ren ri" or every man's birthday. But nowadys, it is eaten throughout 16 days (including the eve). When I was in Kuala Lumpur, we had Lo Hei - 2 weeks before Chinese New Year.

Here are some ingredients that do into yusheng, and their significance:

• Raw fish: Represents increasing abundance
• Peanut crumbs: Represents a household filled with gold and silver
• Peanuts: Represents eternal youth
• Plum sauce: Represents a sweet life ahead
• Crackers: Represents the entire floor paved with gold
• Lemon (or Lime): Represents fruitful year
• Oil: Represents a smooth year glistening with wealth