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Posts tagged “Nonya

On the Trail of the Phoenix – Katong Laksa

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Last weekend, Singapore celebrated her Golden Jubilee, 50 years of glorious nation building which saw her rose from a third world nation, separated from Malaysia and forcefully pushed onto her road of independence which she had not wished for, to become one of the major key players in the regional political and economic development. In fear that the Chinese-majority population in Singapore would threaten the rule and dilute the prowess of the Malay-dominant UMNO which controls the Federation of Malaya then, Tunku Abdul Rahman “talak” Singapore, ousting her from the Federation which she had joined less than two years back. Left largely on her own, the initial years were full of staggers and struggles, but through the sheer hardwork and determination of our parents, Singapore’s first taste of success is by no means an easy feat. While the dramatic transformation our island state undertaken had been repeatedly retold in media all over the world, like a fairytale, this Golden Jubilee marks only but the closure of the first chapter of her ongoing story, far from the climatic conclusion many seem to be perceiving and enjoying. Lying ahead are more challenges to follow, many of which are intangible and unpredictable. As the paradigm shift over the last 20 years or so deemed that our fate should become invariably intertwined with the increasingly turbulent global climate, it seems like our future no longer lies solely in our own hands. From the frustrating and stifling realities like escalating costs of living, increasing population densities beyond comfort limits, all-too-frequent MRT breakdowns, to other “softer dimensions” like the disintegration of our social fabric, attrition of our cultural bearings and extinction of our local heritage. The latter aspects seem lesser noticeable but far more important than how they are usually being played out for without our bearings and roots, we are nothing. On the whole, Singapore is a nation that grew so rapidly overnight, that she had hardly any time to reflect and ponder over what was sacrificed, eroded and forever lost. Too caught up with being and staying competitive, her people were tugged into the rat race, constantly instilled with invisible fears of the repercussions and possible aftermath for being left behind or simply not being Number One. In our concerted efforts as a nation to become richer in tangible gains like economic growth, integrated infrastructure, standards of living, global ranking, we had also become poorer, as we silently mourn for our loss, some deplorable beyond being reparable. Friends who visit Singapore seem to be always telling me how fast our country grows, some areas changed and developed beyond recognition in a matter of just a couple of years. Like a child who is all too eager to want to grow up and step into adulthood to prove her worth, much of her time is spent to better herself, with little left to enjoy her childhood and growing up years, let alone to smell the flowers along the way. As we admire the towering skyscrapers that grew like magical beanstalks, we also lament the demolishing of the old architecture built brick upon brick by our forebears. As we broaden our expressways to ease increasingly tense traffic conditions, we scramble to save our old cemeteries from being raised to the ground to make way for establishments in the name of modernisation and modernity. In short we live in an age of dilemma, torn between the want to constantly “majulah” and the need to stay in touch with our past. We see that happening all over Singapore, and even more so in our beloved Katong.

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Luncheon with Baba Jolly Wee @ Concorde Hotel

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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.

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On the Trail of the Phoenix – Bubur Cha Cha Durian

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Bubur Cha Cha or “Bubor Cha Cheir” as it is known to some Peranakans, is a dessert soup which comes close to heart for my family. My mum loved it immensely and made it often enough for us to develop a liking for it as well since young. It is a chuchi mulot which she would exercise her creativity in the ingredients to be added depending on the amount of time she had at hand and of course what we loved to eat. Kept minimalistic, it would simply be just a sweet coconut milk broth base with diced kledek (sweet potato) and keladi (taro) cooked in it. More elaborated, an assortment of other “accessories” like bijik sagu kechik (small sago pearls), and legumes like kacang merah (red beans), kacang ijo (green beans) or kacang mata itam (black-eyed peas) can be cooked separated and added. Our favorite condiment must surely be sagu gunting, chewy morsels made from either sago flour or tapioca flour that look like gems sparkling in a pool of ingredients coated with a riot of psychedelic colours. Sometimes fruits will be added, mostly pisang (bananas), occasionally nangka (jackfruit) or even cempedak, and of course whenever it is in season, durian!
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On the Trail of the Phoenix – Kueh Sarlat Durian

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“What is a chuchi mulot?” , a common question I get from friends who see me use the phrase over and over again on Facebook, especially recently with all the desserts like “Sago Gula Malacca“, “Pengat Pisang” and “Bika Ambon” I’d been making. “Chuchi mulot” is the way “cuci mulut” is written in Baba Malay,with the latter term to literally mean “mouthwash” in standard Bahasa Melayu. This is probably the equivalent of the western concept of a “palate cleanser” in haute cuisine, though chuchi mulots are customarily served at the end of a meal, or as a tea-time snack on their own.

What constitutes a good chuchi mulot then? For me, it has to have several things. Firstly, it must bear contrast to the dishes served earlier in the meal, both in texture and flavour, often the now-sweetness against the then-savory, or the cooling to soothe and tame the earlier spice and heat. Secondly, the components in a chuchi mulot, ideally should also show distinctive variance amongst one another, being multi-dimensional, flavours layered, each building upon the other. Yet despite the seeming differentiation, the chuchi mulot should remain concerted as a harmonious conglomeration, bringing the meal to a resounding finale. Seemingly difficult to achieve, there are many a chuchi mulots within the vast repertoire of Peranakan desserts and kuehs that do precisely as I’d described, when carefully executed and finely made that is. Kueh Sarlat is one such fine example. And as if it is not exciting and enriching enough as it is, Kueh Sarlat Durian, with the twist of the much-loved tropical fruit incorporated, takes it up a notch and brings the chuchi mulot to the next level.
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On the Trail of the Phoenix – Sago Gula Melaka

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The weather has been somewhat erratic and unforgiving of late, tormentous heat wave for the last 2 weeks or so making the days go by in an utmost unbearable manner and then came the torrential rain yesterday afternoon. Despite the downpour, the cool-down it provided was only short-lived and temporal as it is back to another stuffy and hazy day. In need of something cold and refreshing, I made another favorite Peranakan chuchi mulot of mine for some instant relief. Looks like I’m on a dessert making spree! Sago Gula Melaka is incredulously easy to prepare and can be made way ahead. Just barely 30 min of work last night before going to bed and I’m ready to indulge in all that santan and gula melaka goodness this afternoon!
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On the Trail of the Phoenix – Pengat Pisang

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Peranakan cuisine is well-known for its assortment of kuehs and sweet dishes, otherwise known as “chuchi mulot“. Most appropriately known as “palate cleansers” as many of these desserts, packed with much of their rich and sugary goodness break the monotony of the earlier main course dishes which are already imbued with much piquant flavours in spicy, savory and tang. The balance they provide brings about much contrast to the earlier dishes in a meal, and at the same time adding more experiential dimension and depth to the overall palate sensation, not to mention a resounding conclusion to an often hearty meal.

Bubor Cha Cha, Chendol and Pulot Itam, just to name a few, are some of the favorite chuchi mulots around, but my absolute “to cook the soonest and enjoy the fastest” so as to to curb that sweet tooth craving, has to be Pengat Pisang.
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On the Trail of the Phoenix – Telor Tempra

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Those who know me well will know that I am an advocate of Peranakan home-cooking being approachable and simple, unlike what is typically heard and said about Straits Chinese cooking being laborious and tedious. While there are indeed dishes in the Baba Nyonya cuisine which are more painstaking to prepare, there is a repertoire of Peranakan dishes which require little time to cook and even less time to enjoy as they are so delicious, they are gobbled down in no time!

When I run out of ideas for what to prepare for a simple dinner, the ” tempra” sauce is my to-go-to style of Peranakan cooking which could be used with a wide variety of ingredients, all delicious and simple to prepare. No rempah to pound, no long hours of stewing, it usually manifest as “ikan tempra” or “ayam tempra” in our household but when I want something really fast and furiously done, “telor tempra” is most definitely the dish I would whip up as it requires just a bare few minutes from the chopping board to the dining table.

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