The Art of Tossing Yee Sang

Tossing Yee Sang
Shared on Flickr by chee.hong

So, why is there a tradition of "tossing" yee sang? According to pamper.my, it is a belief that tossing yee sang reflects the height of growth in fortunes for the people taking part in the tossing. Thus, the higher the toss, it should follow that a person's growth of fortune will be higher as well. Those who toss the yee sang will also say "Loh Hey" loudly over and over as they toss. "Loh Hey" literally means to 'move upwards'. Hence, saying "Loh Hey" while tossing yee sang is symbolic of the participants' wish that the year ahead, their fortunes will rise and expand. 

At the end of the tossing, one would expect to see the table a little messy with the ingredients of the yee sang scattered all over. It's not all wasted. The yee sang ingredients left on the plate will still be eaten.

Check out MCM's Red Box Prepacked Yee Sang at Dinasou.com. Now on offer!

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History of Yee Sang

MCM Red Box Prepacked Yee Sang (Bundle Box form)

Whenever the word 'history' is mentioned, people are going to expect a long and boring narration. Well, not all people, anyway. We'll keep this light, short and interesting.

Apparently, the tradition of Yee Sang during the Chinese New Year period is only celebrated in Malaysia and Singapore. Most probably in Indonesia as well, according to Wikipedia. Other Chinese-populated countries, including China itself, don't have Yee Sang as part of their CNY tradition. According to a report in thesundaily.my, citing Bernama as the source, the reporter asked a resident of Dalian, a city in northern China, whether she has heard of Yee Sang. 26-year-old Le Gao responded, "Tossing Yee Sang sounds interesting, but I have never heard about that."

So, how did this tradition come about? pamper.my states that in the early 20th century, immigrants from China brought their love of fish and raw fish salads to Malaysia and Singapore. If that's the case, then from which part of China did these immigrants emigrate from? It couldn't have been northern China, or else Le Gao would have known about it. Well, according to Wikipedia, during the colonial times when Malaysia was Malaya, a raw fish dish was sold at porridge stalls set up by Chinese migrants and it is said that the dish originated from Jiangmen, Guangdong province, which is in the southern part of China. The raw fish dish consisted of fish, turnip and carrot strips, and served with condiments of oil, vinegar and sugar. Customers would then mix the ingredients themselves. 

Anyway, the tossing of Yee Sang during Chinese New Year has become an integral part of the culture among the Chinese here. Thus, MCM would like to take this opportunity to promote its MCM Red Box Prepacked Yee Sang. A bundle box of 10 originally cost RM318. But now, it is at a promotional price of RM238, which is a discount of 25%. Check it out at MCM's e-store on Dinasou.com.

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Grilled Belachan Chicken Wings

Recipe created by June Darville at junedarville.com 

(Grilled chicken wings photo shared on Flickr by Isaac Wedin)

Ingredients:

1. 8 pieces of chicken wings

2. 3 tbsp cornstarch or tapioca flour

3. 2 tbsp MCM Belachan Sauce

4. 2 tsp lime juice

5. 1 tbsp tamarind juice

6. 1 tbsp brown sugar

7. 2 tsp fish sauce

8. 1 tbsp hot chili sauce 

9. Olive oil

Method:

1. Mix the MCM Belachan Sauce, tamarind juice, lime juice, hot chili sauce, fish sauce and brown sugar in a large baking dish or mixing bowl.

2. Stir the concoction into a sticky marinade and toss in the chicken wings.

3. Make sure the chicken wings are fully coated with the marinade in whatever method that makes you comfortable i.e. with a soft brush or with your hands.

4. Let the chicken wings fully absorb the flavours of the marinade by covering the dish or bowl with cling film and placing it in the fridge for an hour. Before covering the dish or bowl, cover the chicken wings with cling film, too. After the hour is up, get rid of the cling film and sprinkle the wings with cornstarch or tapioca flour. 

5. Make sure that the chicken wings are fully coated with the cornstarch or tapioca flour and then place them in even spaces on a large baking tray. Drizzle some olive oil on them. 

6. For 30 minutes, grill the marinated chicken wings under a hot grill. After 15 minutes, take the tray out and turn the wings so that the uncooked sides will be on the top. Put the tray back in the grill. 

7. Once the 30 minutes is up, take the baking tray out of the grill. Your grilled belachan chicken wings should be golden brown, crunchy on the outside and cooked through on the inside. Serve hot with extra chili sauce. 

Note: June Darville does not endorse MCM and/or its products. This recipe is used to give MCM fans ideas on how to use the MCM Belachan Sauce.

For more, please visit MCM's e-store at Dinasou.com. 

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Meet the judges for MCM's 'Champion of Cookery' Contest

Chef Chen Zhi Xin

Among his accomplishments
2005
1. Took part in the 5th World Golden Chef Competition – Received Gold with Distinction & Best Food Presentation Award in Food Decoration
2. Awarded the World Master of Skill from Les Amis d'Escoffier
2006
1. Bestowed with International Judge title from the International Cooking Union Association         (ICUA).
2. Received the International Grand Master Award from ICUA.
3. Took part in the International Tournament Cooking Guru, Beijing – Received Gold with Distinction & the International God of Gourmet highest honour award
4. Took part in 1st Chinese Cup Master of "Man Han Cuisine" Competition – Received Gold with Distinction & Master of Man Han Honours
2007
Took part in the International Emperor of Chef Competition – Received Gold with Distinction & the International Emperor of Chef highest honour award
2008
Received the International Imperial Chef highest honour award
2009
Became President of World Association of Master Chef (Malaysian Chapter)
2012
1. Took part in Spanish Gourmet Night – A La Introduccion De La Gastronomia y Los Productos Espanoles En Malaysia 
2. Bestowed with Top 10 Golden Judge honour of the Asia Pacific region by the World's Leading Food & Beverage Industry Coalition
Present
Culinary Consultant/Director of Yi Yuan Ting Fine Dining, Brunei

source: wohhupfood.com

Chef Roy Wong Wing Chong

Among his accomplishments
1998
Took part in World Golden Chef – Awarded Gold Medal in the Food Display category
1999
Took part in International Gastronomique – Awarded Gold Medal in the Hot Cooking category
2003
Took part in International Culiniare – Awarded Gold Medal in the Appetizer category
Present
Chef at the Kim Ma Chinese Restaurant of the prestigious Palace of The Golden Horses hotel in Sri Kembangan, Selangor, Malaysia

source: foodstreet.com.my

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Caramel ... Not just for that delicious custard pudding

Do you love custard puddings? We bet most of you do :) Hey, it's not a crime to love custard puddings, just as long as you don't eat, like, three servings per day as that will definitely add "spare tyres" around your waist. What makes custard puddings so special? It's because of the caramel sauce. Mmm, yummy. 

But, do you realize that caramel per se is also a colouring agent? According to dermnetnz.org, under the topic "Food Additives & E Numbers", caramel is E150 – commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals. 

Why are we telling you this? Because caramel is used in MCM's Mixing Noodle Sauce. So, just don't think of custard puddings, popcorn, desserts and so on when caramel comes to mind. Think MCM Mixing Noodle Sauce. Maybe it's the caramel that makes it a perfect use for all types of cooking.

MCM Mixing Noodle Sauce
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Fragrant BBQ Chicken Skewers

Ingredients:

1. 2 pieces of deboned chicken whole legs

2. 2 onions (cut into wedges)

3. 1 cucumber (cut into wedges)

4. Some satay sticks

Marinade ingredients:

1. 2 tbsp MCM Gan Xiang Sauce

2. ¼ tsp MCM Golden Thick Soy Sauce

3. 3 tbsp caster sugar

4. A sprig of rosemary leaves

5. 1-2 tbsp olive oil

Method:

1. Cut chicken meat into medium-sized pieces. Marinate with the combined ingredients of the marinade.

2. Place marinated meat in an airtight container and keep it in the refrigerator for at least 5-6 hours.

3. Skewer marinated meat alternately with the cucumber and onions into the satay sticks.

4. Grill chicken in a preheated oven at 200 degrees Celsius for 10 minutes each side or until meat is cooked through.

Check out MCM's selection of sauces on our Brand Street page at Dinasou.com.

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Gan Xiang Sauce: Understated and Reflective

We've noticed that we've put much emphasis on our Sambal, Belachan and Assam sauces in previous FB posts and blog posts that we left out poor Gan Xiang sauce. 

A simple Google search reveals that the closest meaning of the Chinese characters for Gan Xiang in English is 'reflection'. We guess that is why Gan Xiang is always in the background. Gan Xiang ponders about life while its counterparts Sambal, Belachan and Assam always love to be the life of the party.

Okay, okay, we understand what you're thinking. We're turning our sauce products into human characters. But why not? Why can't we imagine that condiments are like people? If Sambal is hot, it could be that it's temperamental. If Belachan is spicy, it could be that it's exciting. Is Assam is sour, it could be that it's not easily amused. 

Anyway, back to Gan Xiang. There's one ingredient in Gan Xiang that sets it apart from the other sauces — curry leaves. According to timesofindia.indiatimes.com, the benefits of curry leaves include fighting infections and helping the heart to function better. 

So, if you want to use a flavour enhancer that's understated, yet has a touch of spice that's beneficial for you, try the Reflecting Gan Xiang. 

Have a look at our other sauces on our Brand Street page on Dinasou.com.

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Egg Floss in Lettuce Cups

Ingredients:

1. 4 eggs (grade B)

2. 4 fresh white button mushrooms (diced)

3. 1 tbsp finely shredded ginger

4. 70gm shelled prawns (diced)

5. 50gm carrot (diced)

6. A stalk of spring onion (chopped)

7. A stalk of coriander leaves (chopped)

8. 1 tbsp sesame oil

9. 1 tsp canola oil

10. 1 tbsp MCM Gan Xiang Sauce

Seasonings:

1. 1 tsp MCM Superior Light Soy Sauce

2. ½ tsp caster sugar

3. ¼ tsp pepper

Garnishing:

Some lettuce leaves

Method:

1. Lightly beat eggs in a mixing bowl. Add in seasonings. Stir well and add in mushrooms to the mix.

2. Heat sesame oil and canola oil in a pan. Sautee shredded ginger until fragrant. Add in prawns and carrot. Toss in MCM Gan Xiang Sauce and fry briefly until prawns are cooked. Dish out.

3. Make sure the pan is slightly oily before pouring in the eggs and mushroom mixture. Use the back of the spatula to stir until eggs start to set.

4. Toss back in prawns and carrot into the pan. Stir-fry briefly until all ingredients are well combined. Add in spring onion and coriander leaves.

5. Dish out and serve in lettuce leaf cups. 

Check out MCM's specialty sauces on our Brand Street page at Dinasou.com.

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MCM Assam Sauce used as a marinade?

Okay, if you have been reading our blog, which we really hope you do, you must have read the entry on MCM Assam Sauce. Of course, the main ingredient of this product is Assam Paste, which in English is tamarind paste. Cooking suggestions for MCM Assam Sauce include fried prawns, steamed fish, fried chicken and mixed seafood, among others. 

Most Malaysians use tamarind paste as part of their cooking. But, have you considered that tamarind paste can be used in a marinade? According to finecooking.com, tamarind-tinged liquid can be used to tenderize tougher cuts of beef. This is because of the natural acidity in tamarind. If you combine some water with MCM Assam Sauce, you can use it to marinate pieces of beef overnight. It will break down the fibers of the meat, and the next day when you cook the beef with your chosen method of cooking, be it grilled, charbroiled, or fried, you will find that those tough cuts of beef have become succulent and tender. A word of caution, though. Do not marinate chicken or fish in tamarind paste for too long as their meat is lean and the acidity of the tamarind paste or juice will somehow "cook" the chicken or fish, from a chemical standpoint. 

So, go ahead. Use MCM Assam Paste in a marinade sauce for your beef dish. When the marinade undergoes a reduction during cooking, it will turn your beef into a deep and rich brown colour. 

Check out our other specialty sauces at Dinasou.com.

MCM Assam Sauce
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Belacan, or shrimp paste, has some health benefits, but also a downside

Photo courtesy of Wikimedia Commons

There's a type of bacterium in shrimp paste that produces MK-7, a Vitamin K2 subtype that is nutritionally recognized. According to Wikipedia, MK-7 is found in US dietary supplements for bone health.

According to marksdailyapple.com, shrimp paste has been shown to curb dental erosion and harden softened enamel. 

In addition, the degraded shrimp shells in shrimp paste are rich in chitosan, but although chitosan has uses in commercial and biomedical fields, there does not seem to be any health benefits in its consumption other than the fact that it can induce blood clots at a rapid pace. Therefore, people who suffer from deep vein thrombosis, or have a history of heart problems, should not consume too much shrimp paste. 

Anyway, MCM uses shrimp paste in many of its specialty sauces, namely MCM Assam Paste, MCM Belachan Sauce, MCM Gan Xiang Sauce, MCM Rojak Sauce & MCM Sambal Sauce.

You can check the previous posts on this blog on each of the products, or visit MCM's Brand Street page on Dinasou.com.

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Steamed Tilapia with Sauce

Ingredients:

1. 1 Tilapia

2. A stalk of spring onion

3. 1 red chili

4. Some coriander

5. 1 tbsp each of MCM Rojak Sauce, MCM Belacan Sauce & MCM Assam Sauce

6. 2 tbsp MCM Sambal Sauce

7. 3 tbsp oil

8. 5 tbsp water

9. Some salt

Method:

1. Clean the fish and marinate with some salt for 10 minutes. Steam in high heat for 8-10 minutes until cooked. Place the steaming fish onto a plate. 

2. Julienne red chili and spring onion; set aside.

3. Combine the Rojak Sauce, Belacan Sauce, Assam Sauce, Sambal Sauce, oil and water.

4. Bring the sauce mixture to boil and pour over fish. Garnish with spring onion, coriander and red chili.

Check out our selection of sauces on our Brand Street page at Dinasou.com.

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Don't we, ahem, most of us, just love sambal?

Most Malaysians love sambal. We say most because we know not all Malaysians like food that is too hot & spicy. Some people would say that these people are not Malaysians but some Mat Saleh celup or something like that, but let's not be judgmental. We all have our own preferences, which make each of us unique :) 

According to Wikipedia, apparently the word 'sambal' is an Indonesian loan-word of Javanese origin, which is 'sambel'. And all this while we thought that sambal was conceived by our ancestors in Malaya back then. Okay, don't get upset. You know you can't take every information derived from Wikipedia at face value. Sometimes, you have to do a little digging that is not based on online information. Better ask your grandma or your great aunt. They probably have more information as to where sambal originated from.

Nowadays, most of us use a blender to mix all the sambal ingredients. But do you still recall the time when your mother, or your grandmother would use the pestle and mortar to ground the chilies, shrimp paste, garlic and whatever else required? Ah, those were the days. But, surprisingly enough, there are still households that use the good ol' pestle and mortar to ground sambal ingredients. 

Well, we at MCM want to save you the hassle of making sambal from scratch. We have a product called MCM Sambal Sauce. You don't need a blender or a pestle and mortar to make sambal anymore! 

Check out other MCM products at our Brand Street page on Dinasou.com.

MCM Sambal Sauce
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Crispy Tofu Salad

Ingredients:

1. 2 boxes of soft tofu

2. 1 cucumber

3. 2 onions

4. 6 bird’s eye chilies (cili padi)

5. 1 red chili

6. 20gm toasted peanuts (ground)

7. 10gm toasted sesame seeds

8. 2 tbsp each of rice flour, corn flour, glutinous flour & plain flour

9. 2 tsp chicken powder

10. 3 tbsp MCM Belacan Sauce

11. 3 tbsp MCM Rojak Sauce

12. 2 tbsp lime juice

13. 1 tsp sugar

14. 1 tsp each of pepper & salt

Method:

1. Cut tofu into squares at ½ inch thick; marinate with pepper, salt & chicken powder for 1 hour. 

2. Julienne the cucumber, onions & red chili. Chop the bird’s eye chilies.

3. Mix the rice flour, corn flour, glutinous flour, plain flour & chicken powder. Coat the marinated tofu with this flour mixture and deep fry in a wok with hot oil until crispy.

4. Mix MCM Belacan Sauce, MCM Rojak Sauce, lime juice & sugar and set aside.

5. Mix the cucumber, onions, red chili and bird’s eye chilies. Serve them on a plate. Toss the fried tofu over them. Pour the sauce mixture over. Sprinkle toasted ground peanut and sesame seeds on top of the whole concoction.

Check out our selection of sauces on our Brand Street page at Dinasou.com.

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Braised Abalone with Wantan Noodle

Main ingredients:

1. 5 pieces of abalone

2. 5 pkts of wantan mee

Broth ingredients:

1. 100gm of dried squid

2. 100gm of dried sole fish

(Both of these should be deep fried)

3. 1kg chicken feet (deep fried)

4. 1 old chicken

5. 5 litres of chicken broth

Seasonings:

1. 260gm MCM Superior Light Soy Sauce

2. 30gm MCM Golden Thick Soy Sauce

3. 200gm rock sugar

Method:

1. Boil all the deep fried ingredients with the old chicken, chicken broth and seasonings. Once the stock reaches boiling point, simmer in low heat but maintain at boiling condition.

2. Wash abalone, put into stock and braise for about 3-4 hours until the centre is softened.

3. Boil water in a pot, blanch wantan mee, drain and set aside.

4. In a frying pan, bring the braised abalone and some sauce to boil, add in wantan mee, cook for a while, dish out and serve.

Tip: Just braise until the abalone can be skewer in easily with a toothpick. Check out the product's at MCM's Brand Street page on Dinasou.com.

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MCM Golden Thick Soy Sauce

In partnership with Dinasou.com, one of Malaysia's emerging e-commerce platforms, MCM products are sold under their Brand Street tab.

Normal Price: RM8.50

Now selling at Dinasou.com for RM7.40

Below are further info on MCM Golden Thick Soy Sauce.

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MCM Superior Light Soy Sauce

In partnership with Dinasou.com, one of Malaysia's emerging e-commerce platforms, MCM products are sold under their Brand Street tab.

Normal Price: RM8.50

Now selling at Dinasou.com for RM7.40

Below are further info on MCM Superior Light Soy Sauce.

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MCM Sambal Sauce

In partnership with Dinasou.com, one of Malaysia's emerging e-commerce platforms, MCM products are sold under their Brand Street tab.

Normal Price: RM8.50

Now selling at Dinasou.com for RM7.40

Below are further info on MCM Sambal Sauce.

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MCM Rojak Sauce

In partnership with Dinasou.com, one of Malaysia's emerging e-commerce platforms, MCM products are sold under their Brand Street tab.

Normal Price: RM8.50

Now selling at Dinasou.com for RM7.40

Below are further info on MCM Rojak Sauce.

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MCM Mixing Noodle Sauce

In partnership with Dinasou.com, one of Malaysia's emerging e-commerce platforms, MCM products are sold under their Brand Street tab.

Normal Price: RM13.00

Now selling at Dinasou.com for RM10.60

Below are further info on MCM Mixing Noodle Sauce.

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MCM Gan Xiang Sauce

In partnership with Dinasou.com, one of Malaysia's emerging e-commerce platforms, MCM products are sold under their Brand Street tab.

Normal Price: RM8.50

Now selling at Dinasou.com for RM7.40

Below are further info on MCM Gan Xiang Sauce.

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MCM Belachan Sauce

In partnership with Dinasou.com, one of Malaysia's emerging e-commerce platforms, MCM products are sold under their Brand Street tab.

Normal Price: RM8.50

Now selling at Dinasou.com for RM7.40 

Below are further info on MCM Belachan Sauce.

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