why do we have lou hei here?

leetahbar

leetahbar

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lou hei or lao yu sheng is unique in singapore but in hk or taiwan or even china, i don't think there is this custom.

so far, the lou hei here is NOT for us to "lou hei", it actually meant that the restaurants are sharpening their parangs and chop chop their patrons without mercy. can u imagine a plate of shredded root veggies costs $38 or even higher?

over at chinatown CHEN JIE stall supposedly to be reputated for traditional local cny's lou hei which sells for $18, there is always a long queue of aunties and uncles. to be frank, the pricing is really a daylight robbery profiteering!

i had eaten so many "lou hei" and frankly quite sick of it. there were the one with salmon, abalone, live lobster sashimi, grass fish, sickle fish or sai tou, geoduck....and what's next? next one would be the vegetarian mocked fish lou hei.

how many have you had by the way?
 
if lou hei is for the purpose of 年年有余 or " every year got fish" , then perhaps another stall nearby CHEN JIE would be better value-for-money to patronise. they sell chee cheong fun, dumpling, porridge and yes, yu sheng at $3 a plate less most of the veggies condiments.

it's very gullible that diners could easily get themselves conned by auspicious names given to certain dishes which are just simply plain but bestowed with exaggerated titled and connived into a must-have for cny.
 
that bloody CHEN JIE sells plain porridge to go with the lou hei at $1.50 per medium bowl. NOT WORTH IT! porridge was very lumpy and very plain with nothing inside.
 
When I described lo hei to my HK and PRC colleagues, they are totally lost. Only Sg and M`sians know it. It is NOT a Chinese custom.

And since its origins are Nanyang, how the hell did the salmon and geoduck come in.

I only participate as to not cause conflict, and simply oblige. I personally think it is unhygienic and totally Mickey Mouse.

For all the chants and Lunay New Year wishes, it is all old superstition. Selling it isn`t a bad idea though.

Cheers!
 
Shows how easily people can be conned. They believe it is their custom, passed down from generation to generation. Now they eagerly fork out money for something that`s worth a mere fraction of what they pay.
 
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do u think we could link lou hei to our million $ minitoot? a cheap dish artificially coined as tradtional cny dish and parang at exorbitant prices.
 
this is a successful con job by the seller. same as those barbecued slice pork.

same the idiots who buy those 1 carat , 2 carats diamonds.
one of the most successful marketing con job in the world.
the only diamonds that are really valuable are those very large and clear ones.
de beers has million and milion of those worthless small ones in their vault.
 
baey yam keng and lo hei

Baey Yam Keng
Just when I quipped about S'pore applying for copyright to yusheng in my MyPaper column today, Zaobao reported claims from a Malaysian restaurant that yusheng was invented earlier by them in the 40's. I have no intention to add to a debate on this and I stand corrected. I just know that we all enjoy lohei and it doesn't matter where it originated from, as long as we all HUAT AH! :)
 
Re: baey yam keng and lo hei

Singapore, Malaysia in food fight over yusheng

Published on Jan 30, 2012


Yusheng is the subject of the latest 'food war' between Singapore and Malaysia, with each side claiming the Chinese New Year dish of raw fish and vegetables as its own. -- ST FILE PHOTOBy Lee Choo Kiong
A plate of raw fish and julienned vegetables was all it took to reignite a 'food fight' between Singaporeans and Malaysians.

Following food ownership debates over bak kut teh and Hainanese chicken rice, the bone of contention this time is the popular Chinese New Year dish yusheng. The hullabaloo first erupted at the northern end of the Causeway earlier this month, when Singaporean celebrity foodie K.F. Seetoh first drew attention to a finance and accounting professor's Facebook page that revolved around local heritage.

Writing in his weekly food column in The New Paper on Jan 3, Mr Seetoh noted Professor Tan Wee Cheng's list of six things in Singapore that he would like to see entered on Unesco's Intangible Cultural Heritage list. The items are the ritual and custom of serving yusheng, Singapore cuisine, Singlish, Nine Emperor Gods Festival, the yumseng ritual in weddings and getai performances.

Yusheng is a raw fish salad served in a predetermined sequence, with the server reciting wishes of luck and prosperity evoked by the names of the ingredients used. But Prof Tan's suggestion quickly sparked strong protests from across the Causeway after it was reported in the Malaysian media, which is believed to have picked up Mr Seetoh's column.

http://www.straitstimes.com/BreakingNews/Singapore/Story/STIStory_760851.html
 
This really a Businessmen make believe, and they slaughter customers left and right for
believing that you eat Yu Sheng you prosper bull shit!! during this time! And during this time is
where the Businessmen make so much money he's laughing to the Bank because of customer's
stupidity and greed!

The little stredded vegetables and contaminated raw fish with bacteria to go with it!!
People are eating by the mouthful ...think that he or she will strike rich tomorrow! Wait long long!!
 
Sux !

sneak-preview-web-large.png



Yucks ! Why do people pay so much for salad ? Raw fish is unhealthy. I have stopped eating sushi unless it is cooked (microwaved). The cooked fat of the fish is not only fragrant but tastier.

Why not Fish & Co ?
 
Re: Sux !

it's a custom or a local custom. I wonder who created it though?

Anyway willing buyer willing seller.
 
Re: Sux !

Conqueror said:
Yucks ! Why do people pay so much for salad ? Raw fish is unhealthy. I have stopped eating sushi unless it is cooked (microwaved). The cooked fat of the fish is not only fragrant but tastier.

Why not Fish & Co ?
Click to expand...

I've stopped eating sushi too, but for a different and opposite reason. The rice is a nuisance that gets me filled up faster. I prefer plain sashimi, eat until whole stomach filled with raw fish and washed down with a good dose of sake. :D
 
Re: Sux !

I eat YuSheng simply because I like it and finds it delicious. Prefer the original shengyu not salmon or other stuff. Also I think its fun.

For malaysia to say yusheng is theirs is not important la who the hell cares when one likes it. Koreans also say 孔子 is Korean so how?
 
The Rice Is Not To Be Eaten

Ramseth said:
I've stopped eating sushi too, but for a different and opposite reason. The rice is a nuisance that gets me filled up faster. I prefer plain sashimi, eat until whole stomach filled with raw fish and washed down with a good dose of sake. :D
Click to expand...


175px-Haniwa1.jpg



Yah, agree. Too much rice than fish. But, I heard that the rice was to preserve the fish in the past. Now, they eat the rice too. Raw fish was not eaten by Japanese. It was the Wu Yue people in China. The strange custom of these tribal people of the kingdom of Yue and Wu pulled their front teeth off and tattooed their faces. They used elephants to construct the late king Helu of Wu's tomb. More like Thai ?

The Japs claimed they were Wu's people or descendants.
 
leetahbar said:
over at chinatown CHEN JIE stall supposedly to be reputated for traditional local cny's lou hei which sells for $18, there is always a long queue of aunties and uncles. to be frank, the pricing is really a daylight robbery profiteering!
Click to expand...

Mr Lee,

You can make yourself lou hei, cheaper. People spend because they are lazy to home-make lou hei.
 
Re: The Rice Is Not To Be Eaten

Conqueror said:
Yah, agree. Too much rice than fish. But, I heard that the rice was to preserve the fish in the past. Now, they eat the rice too. Raw fish was not eaten by Japanese. It was the Wu Yue people in China. The strange custom of these tribal people of the kingdom of Yue and Wu pulled their front teeth off and tattooed their faces. They used elephants to construct the late king Helu of Wu's tomb. More like Thai ?

The Japs claimed they were Wu's people or descendants.
Click to expand...

In ancient days without refrigeration, salt and rice were used as preservatives for seafood and meat and other perishables. Sugar is sweet but speeds up deterioration. Water is almost 70% of every food and living thing but it speeds up deterioration when the meat is dead. That's why we have dried salted fish and other dry ration even in ancient combat days. Water is a must but also must be separated from the food in order for the food to last for days or weeks.

There were no sushi or sashimi in common Japanese cuisine in ancient eras. Sushi was only a technique of preserving seafood with rice instead of salt and sashimi was available only to samurai or above in special occasions. Sushi in Japanese means extending the life (of the food). Sashimi was of a different class then. It was fish caught and immediately body defleshed after slaughtering the head, hence the term sashima grade. The artful culinary slicing can be done later but the defleshing of whole piece of bulky meat must be done immediately to preserve the juicy freshness so that it can be eaten raw.

After WW2 as Japan redeveloped and got richer, sashimi grade fish was combined with rice to become modern sushi as a convenient lunch or snack, having both good grade fish and rice at one go in a busy life. Then all kinds of rubbish sushi came in with egg rolls, veggies etc. what have you.

These were only invented after WW2 re-building and re-industralization and along with the need of mass mobilization of urban population, as sidedishes of the quintessential Japanese bento for people on the move during working hours.

Notably, Thai people eat fruits with glutinous rice too. They don't make it into pieces like sushi, just eat them together like nasi lemak with ikan bilis.
 
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