For some folks, preparations for Chinese New year starts as early as a month back right after Tang Chek. It marks the beginning of spring cleaning as well as cooking and baking to usher the new year. Folks like give an assortment of kuehs and snacks to friends and family during this period of time. The all-time favorite would be kueh tair, i.e. Peranakan Pineapple Tarts, with kueh belanda and kueh bangket etc following closely behind. Another top on the list is acheir, the Peranakan achar and Sambal Lengkong too is given away as a token of appreciation as well for some.
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.