When we were young, many weekends were spent at my grandma’s where my aunts and cousins would gather as well. I remember particularly looking forward to following my mum go back to her mum’s place for several reasons. Firstly, we got to take a cab! Grandma used to stay a distance from us and visiting her meant long bus journeys, not to mention changing feeder buses at the interchange. It was the pre-Translink card days without travelling rebates so given our family of four, taking a cab seemed the most logical thing to do. Those were the days of the yellow-top black taxis with rickety doors which needed a hard slam to close properly but I enjoyed the rides simply because the taxis had air-con! Secondly, grandma doted on us grandchildren down to the dribbles and drips, often having snacks prepared for us already which we got to eat upon our arrival. She would also secretly stuff our pockets with money behind our parents’ back! Being the eldest grandson, I was often assigned to run errands for her at the sundries shop just next block. I bought an assortment of things for her, from ingredients like eggs or flour which ran out on the last minute while preparing certain dishes, to her cigarettes. I loved it when she asked me to buy things for her because that meant I could keep the spare change! Knowing this, my cousins would sometimes offer to tag along, and this was when we would make a quick detour to the nearby playground to play with the slides, swings or see saw! Finally, I loved visiting Grandma when I was young because she was such a wonderful cook. With the help of my mom and aunts, Grandma’s kitchen came alive every Sunday afternoon as the women chatted vivaciously and exchanged the weekly gossips, usually about other family friends and relatives, or about the latest TV and movie film stars, while dinner preparations went on for the weekly feast. Popular dishes on the dining table which we all enjoyed were Tee Tor Tng, Chap Chye, Kari Ayam, Tau Yew Bak, Ikan Chuan Chuan, Ayam Char but our absolute favorite which everyone loved had to be Grandma’s Ngoh Hiang.
In conjunction with the ongoing festivities and jubilation to celebrate our 50 years of nation building, Concorde Hotel Singapore located right in the heart of the Orchard Road shopping belt has specially chosen and recreated a selection of Peranakan dishes as part of the spread for the buffet available at their Spices Cafe. Two weeks ago, the hotel specially invited Baba Jolly Wee, together with some of his family members and close friends, for a luncheon organised as a tribute and appreciation for putting together some of the Peranakan staples on the menu and coaching the chefs who helm the kitchen at the Spices Cafe during his stint as their culinary consultant. Baba Jolly, a doyen of Straits Chinese cuisine in Singapore who is now well into his eighties, is held in great esteem and highly regarded here for his work on promoting baba-nonya culinary culture to fellow Singaporeans, as well as the rest of the world.
Penang Lok Bak is one of those dishes which had intrigued me for the longest time. Being in Singapore, we are more accustomed to the cuisine and cooking styles of the southern Peranakans at home and in Melaka. I practically grew up eating chap chye, kari ayam and ngoh hiang. My grandma, together with my aunts and my mother would whip up a whole table full of mouth-watering dishes whenever there is a family gathering and these three dishes would definitely make their dutiful appearance on the dining table. Sometimes one, sometimes two and if we are lucky, all three! So a large part of my growing up experience is made up of “food memories”, from eating to observing and finally to cooking.
When I first came across the term “Penang Lor Bak” a couple of years back, I had thought that it would be rather similar to the Tau Yew Bak which was frequently cooked at home as well. But prima facie, it looked no different from the ngoh hiang which I’m familiar with! Utterly confused, I took my first bite and received an even greater shock, only to realise that despite the somewhat familiar flavours, the textural profile was utterly different from ngoh hiang! And to make things “worse”, I actually liked it!
For many, Chinese New Year is a time of feasts and festivities. This is when no reason is needed for pigging out with friends and family, or even gorging oneself crazy with a plethora of Chinese New Year goodies like pineapple tarts to bak kwa. Also, no excuse is required for enjoying the wide variety of Chinese New Year dishes, and most certainly no apologies is needed for indulging! How to resist all that good food?!
Last week, I attended an event hosted at Violet Oon’s Kitchen by Asia Pacific Breweries Singapore (APBS), an appreciation lunch prepared by Ms Oon and her team for 60 elderly folk from the Kreta Ayer Seniors Activity Centre who had extended their help towards packing cookies for the annual ‘Cookies for Charity’ Programme. This lunch was a way to reward them for their effort and boy ‘o boy were they in for a special treat of delectable Nyonya dishes in an all-Peranakan spread!