On the Trail of the Phoenix – Hee Pio Soup
Peranakan cooking is a classic example of an amalgamation of the culinary cultures from many ethnic groups who have lived closely together in this region for hundreds of years. It likens a ”Creole Cuisine“ of the East, blending together influences from Malay, Chinese, Portuguese, Indonesian and Thai cooking all into a unique genre which we know today as “Straits Chinese cuisine”. Out of these influences came a myriad of dishes which have now become signatures of Straits Chinese cooking, whose names run analogous to the cuisine now. Ayam Masak Buah Keluak, Itek Tim, Babi Pongteh and Ikan Gerang Asam are some of the more iconic ones. Like many other Peranakan dishes, he Hee Pio soup has its origins in traditional Chinese cooking, particularly those from the southern provinces of Guangdong and Fujian. For many lovers of the cuisine, Hee Pio Soup is a simply must-have on the dining tables at family dinners, important gatherings, wedding celebrations and other joyous occasions where the “Tok Panjang” was served. While the concept of Tok Panjang has kind of waned and disappeared from the modern lifestyles of most Peranakan households, Hee Pio soup still makes its customary appearance whenever folks get together just to dine together in the company of one another.
September 19, 2014 | Categories: Food, Simple Eats | Tags: black fungus, cabbage, carrots, chili, 番薯鱼, daon ketumbeir, daun ketumbar, 西刀鱼, fish ball, fish maw soup, fish paste, Hee Peow Soup, hee pio soup, hee piow soup, hokkien, ikan parang, kuah hee piow, meat ball, minced pork, omelette fish roll, Peranakan, prawn ball, prawn paste, straits chinese, teochew, Tok Panjang, wolf herring, yellow fusiller | 8 Comments