Saturday, November 17, 2012

Penang Roots

I had the pleasure recently of returning to Penang together with my extended family, to visit relativees there.  I had  earlier written about my previous visit to Penang.  This time around, our extended family trip made it easier for my cousin and I to get in touch with our Penang relatives.

My great-great grandparents
and my great-grandfather (on the right)
It was also a good opportunity for me to find out more about my paternal  grandmother and her family. According to family lore, it was my great-great-great grandfather who came to Penang.  His portrait hangs in the family home, dressed in the robes of a Mandarin.  His son, my great-great-grandfather, had a few children.  How many, I am not sure - but this photo (on the left) shows my great-great-grandparents with two of their sons - one of whom was my great-grandfather.  His  daughter would become my grandmother.  (Incidentally, the photo in the picture is actually a replica of the original - why it is relatively unfaded still.  The original, much  faded, is displayed opposite to this replica.) My great-great grandparents also had (at least) one daughter.  She would become my paternal grandfather's mother - as mentioned previously, my paternal grandparents were first cousins.

Front door
My great-grandfather married a KL girl.  She had three children, one boy and two girls.  But sadly, he died young, leaving his wife to bring up the children.  Two of them would stay in Penang, but my grandmother moved down to Singapore after her marriage to my grandfather.  But whilst she may have left physically, she would retain her Penang nonya upbringing all her life - always wearing her sarong kebaya.  And of course, according to her children, she was an excellent cook!

It was thus a nostalgic journey back to Penang, to revisit our family home, with its portraits on the wall of my ancestors.  It is not a magnificent mansion like the Pinang Peranakan mansion, just the home of a more humble Baba merchant and his family.  It is a traditional home, with the carved wooden doors opening into the reception room, containing the family altar, and ornate peranakan furniture, some of which are still there today.  (Supplemented by the desktop computer and printer in one corner of course).

Behind the reception room, the house opens up into the family areas, lit up by the airwell which lit up the interior of the home.  The plants and water feature bring the outdoors indoors, a quiet oasis in busy Georgetown.

My great-grandmother's pillow
My Penang uncle has spent quite a lot of time and effort restoring his home and also in supplementing his collection of antiques and curios - many displayed in his cabinets and on his shelves.  Some have sentimental value - in particular this little leather pillow, which was used by my great-grandmother for many years.  Hmmm... I must say give me my nice soft fluffy pillow anytime!  Note also the little pair of slippers on the right.

I venture to think, that if my great-grandfather were to come back today, he would still feel that he was in familiar surroundings.  A homecoming indeed.

More photos together with others of my Penang visit(s) here.

Saturday, November 03, 2012

Chicken Curry Kapitan

Chicken Curry Kapitan by Taking5
Chicken Curry Kapitan, a photo by Taking5 on Flickr
After my visit to Penang, I felt inspired to post up this yummy recipe for Curry Kapitan. 

This chicken dish is a Nonya/Eurasian favourite. According to tradition, the dish got its name when the British/Baba towkay (whichever it was is lost in the mists of time) was asking what was for dinner and the cook replied, "Curry, Capitan".  "Capitan" of course is a sort of derivation from "Captain" and the title was not confined just to military captains, or ship captains, but to the representatives of the trading companies and wealthy Chinese merchants.

I particularly like the recipe in my Penang recipe book, "Nonya Flavours".  So does my extended family - my aunt was even so kind as to liken it to her mother's (ie my grandmother's) version, the highest praise I could hope for.


Ingredients:

1 kg chicken
salt
1 tbsp turmeric powder.

Spice paste:
10-15 shallots
2 cloves garlic
2cm ginger
2cm galangal
2 stalks lemongrass (use the white portion of the stem)
3 candle nuts
1 tbsp turmeric powder
2-3 fresh red chillis (as desired)
5-6 dried chillis (as desired)
1 tbsp belacan, toasted

1 200ml packet of coconut cream
1/2 cup water
1 tbsp brown sugar
1 tbsp shredded lime leaf
2 tbsp lime juice

Fried shallots or more shredded lime leaves to garnish

Directions
1. Marinate the chicken with turmeric powder and salt.  Leave overnight (or for a few hours, which is what I do).  Fry till nicely browned.  Set aside.
2.  Blend spice paste ingredients, fry till fragrant.  Add some of the coconut and fry till it cracks.  Add the chicken and fry together for 5-10 minutes.
3.  Add the remaining coconut milk, water, sugar, lime leaf and cook till chicken is tender.  Add lime leaf, check the seasoning.
4.  Serve garnished with fried shallots or shredded lime leaf or both!

Saturday, October 20, 2012

Penang Food Trails - Five Years on

My extended family decided to make a group visit to Penang - to meet up with relatives there, and of course to fill up on gorgeous hawker food!  Since the last time I went down was some five years ago, thought it was high time for me to join in.  Indeed, there have been changes in Penang since my last visit.  New shopping malls (First Avenue), nice new pavements down Penang Road, that sort of thing.  But thankfully, the variety and quality of the street food is as memorable as ever.

The good thing about meeting up with Penang natives is that they always know where the best food is and can take you there. I had a really good time during my last visit to Penang but most of the eateries were near or off Penang Road, with one trip down to Guerney Drive (see my previous post).  This time round, we really were able to explore more parts of the island...  Read on for the yummy details:

1.  New Lane coffee shop, off MacAlister Street

Batu Maung Satay
- no peanut sauce required
Our first stop, after we got out of the hotel.  We had a real feast, with traditional favourites like Penang Kway Teow, Poh Piah, Dumpling soup etc. And more familiar dishes, but with a twist only seen in Penang - like Batu Maung Satay (the meat has been really steeped in a tangy marinade and beautifully grillled so that it retains the moisture  and flavour inside) and Char Kuay Kak (Chai Tow Kuay with prawns and squid).  I also had a nourishing bowlful  of itek mee sua - duck meat in a herbal soup and mee sua.  For the first time, I also had a ambola or kedongdong drink with a little sim boay floating in it.  The sharp sour flavour really complemented the savoury food well. 

2. Lorong Kucing coffee shop

Sinful goodness - Roti Babi
My cousin, after her last family trip to Penang, came back raving about the Roti Babi here.  For the uninitiated, Roti Babi is indeed a mouthful of sinful (cholesterol and fat-laden) goodness.  But heck, it's once every few years!  Take two thick pieces of bread, stuff the minced pork filling in between, cover in breadcrumbs and deep fry.  Since we had about 10 people, we ordered something like 5 plates of the roti babi and much more besides, including appom telor, curry mee, more char kway teow and poh piah, wan tan mee etc etc.  We probably over-ordered and over-ate.  But again, who is counting the calories! 

3. Batu Lancang Hawker Centre

Pasembur
We made another stop at Batu Lancang Hawker centre, near my aunties' home.  Here, the dish to try is the pasembur,  an Indian rojak prepared Chinese-style.  Confusing?  It's just Asian fusion food.  Crispy crackers, potatoes, fritters, tau kwa and cucumber, topped with a sauce made of sweet potato and strips of cuttle fish. This large hawker centre is also apparently where another cousin's favourite Penang Kway Teow is (he eats three plates at one sitting).  And yes, I did have a plateful of this tasty dish.  Whilst it's not durian season, we also bought a few trays' worth from the nearby market.

4. Malay Street Coffee Shop 

Mee Sua Kor
This coffee shop, at the corner of Malay Street and Carnavaron Road has a whole range of yummy goodies. For the first time, I tried mee sua kor, mee sua in a thick gravy with strips of crab meat and other meats.  I'd never heard of it before but I really hope to be able to find its like in Singapore.  It was here also that I had my first serving of prawn mee soup on this trip - somehow, a good prawn mee is harder to find than the ubiquitous Penang Kway Teow.  Lots of Oommph.  My Penang uncle said that there was a better prawn mee down the street.  But I really was not complaining.  We slurped it down in double-quick time. Another great dish to try here is the Ngor Hiang/Lor Bak - succulent, flavourful meats.

5.  Penang Road (again)

Keng Pin's Ngor Hiang 
Well, back to Penang Road.  Old favourites such as the Penang Laksa and chendol at Lebuh Keng Kwee, and the Ngor Hiang and prawn fritters (my personal fave) at Keng Pin coffee shop up the street were still there.  My family savoured a pig organ soup in Ho Ping coffee shop too.  It's not for nothing that our hotel was on this street!

What was my total food tally?  Bear in mind that this list covers only what I personally ate/sampled (over the course of about three days), and figures in brackets refer to the stalls I went to:

Penang Kway teow (4)
Roti Babi (1)
Pasembur(1)
Itek with mee sua (1)
Chendol (2)
Durian (1)
Pohpiah(2)
Lor bak/ngor hiang(3)
Appom(1)
Yam/split green bean fritters (1); 
Dumpling soup (1)
Kuen kosui (1)
Mee Sua Kor (1)
Satay - Normal (1)
Satay - Batu Maung (1)
Offal Soup (1)
Porridge (offal) (1)
Zi char veggies (1)
Assam laksa (1) 
Prawn Mee (1)
Char Kuay Kak (1)
Smoked Chicken Waffle (1)
Nasi lemak (1) - at airport!

Will put up more photos on Flickr page when ready.  In the meantime, drool away...

(Update: Photos up here!)   

Saturday, October 13, 2012

Penang Peranakan Mansion - the Splendour of Days Gone By

I visited Penang two weeks ago and for the first time, visited the Pinang Peranakan Mansion.  Now, I have visited old Peranakan house museums before, but these were the traditional  courtyard houses.  Never before have I visited a true Peranakan mansion.  And I must say, it was indeed magnificent!

The Entrance Courtyard
The Penang Peranakan Mansion is the former home, it is said, of Chung Keng Kwee, a wealthy merchant or "Kapitan". Whilst not a Baba himself, he decorated his home in the lavish style of the wealthy Babas and Nonyas of the time.  Whilst the house fell at one point into disuse, it has now been restored and turned into a beautiful museum.  I don't intend to go into detail on the history of the mansion - for that, this website has quite a comprehensive write-up.  rather, I will just give some highlights of my own visit there.

We entered the mansion into a large, bright courtyard.  To the left, the main reception room; to the right, the dining room.  The grand staircase to the upper floors was right in front.  In the corners, there were a number of reception rooms, some probably for family use and others for formal receptions.  Many had family portraits staring down from the walls.  Beautiful statues, elaborate ornaments decorated the rooms - many European in origin, all the better to display the wealth of the homeowner.

The Long Table
I loved the dining area, with the long tok panjang running the length of the room.  Mirrors on the left and right walls of the dining room would allow someone sitting at the head of the table a view of the front door, and also staircase - a powerful position indeed. My aunt whispered to me that in the old days, the old Baba or Nonya would sit there to keep an eye on the family - to see if they could catch anyone doing anything funny!  On festive occasions, the table would be laden with dish after dish of yummy nonya goodies. Family members, starting with the oldest and most senior, would take turns to eat.  Whenever the food ran low, someone from the kitchen would come and top it up.  Such meals would be called "tok panjang", after the long table where the family comes together to eat.

[There is a kitchen at the back of the house,  but it was apparently closed  during the time of our visit for some function.  A pity - I like looking at old cooking implements!]

Kasut Manek tops
Around the house, there are a number of rooms housing collections of Peranakan items - beaded shoes and bags, kebayas, porcelain, jewellery and glass epergnes (there is one in the middle of the table above - it consists of a long vase, with smaller vases suspended from it, and baskets at the bottom to contain fruit.  As an aspiring kasut manek maker, I was of course very happy to see the many beaded shoes in the museum.  Despite their age, these shoes retain their vivid colours and intricate patterns.

The upper floor of the mansion is reserved for the family- their bedrooms, sewing room, etc.  Here, the decorations were simpler, and included (besides the collections) items which reflect the family's daily life.

Peranakan Wedding Bed
Of course, one of the exhibits which I paid extra attention to was the beautifully carved wedding bed, with its embroidered, brightly coloured hangings.  After all, was not family pride at stake?  Of course, it helped tremendously that I could look at this bed up close, without some perspex barrier keeping me away.  Having said that, my memory of my great-grandmother's bed was not that clear.  We had to flip through a book in the little souvenir shop downstairs to pick up the key difference -that my great-grandmother's bed had more open sides whilst this bed was more enclosed.

The glory days of the Peranakans are long over, living only in the memories of the older generations of Babas and Nonyas.  But in this glorious old mansion, with its store of antiques, we can catch a glimpse of those days gone by.

Additional photos here.

Sunday, September 23, 2012

Celebrate with Sugee cake

I like setting myself little cooking "goals" - targets of what dishes to make and master.  For example, last year, I told myself I'd make some cheesecakes - which I did.  This year, I set my  sights on that Eurasian classic, sugee cake, the must-have dish at every Eurasian celebration.

Sugee cake has been featured on this blog before.  In fact for such an insignificant post (featuring a little picture of a half eaten cake), there have been a startling number of hits.  So I thought, that now I've got my cake-making experience to boast about, it was time to do an update.

Making a sugee cake is not easy.  First of all, the recipe.  Everyone  says their grandmother's/ mother's/ auntie's is the best.  I would never argue with any of them.  But what's important is to get the recipe for the sugee cake you like. Preferrably, one that doesn't use too many eggs (yes, it imparts richness to the cake but think of the cholesterol too!).  Second, this is not an easy cake to bake.  It is heavy and rich, and inclined to fall, as my first attempt did.  Technique and practice is important.

Fortunately for me, my cousin (the baker in my previous post) has a yummy cake recipe. She has also perfected her technique over time.  So I got her recipe.  And I got her to tutor me (this was after one previous round of doing it on my own ended with sunken sugee "brownies" rather than cakes). We chatted and baked one lazy Saturday afternoon.  Thanks to her help, I got beautifully light, golden cakes topped with almond flakes, which I brought for my granny's birthday party.  Lovely with a glass of sherry, in the true Eurasian style..

I spent some time also reading various sugee cake recipes online.  Whilst it is easy enough to search for them, I found two blogs which didn't just give the recipe, but also the story behind the recipe or a little more about Eurasian culture and heritage.  Here they are: 
- Cheryl's grandmother's recipe 
- Denise's recipe - she has beautiful step by step photos and also  a great background on sugee cake. 

Happy reading, baking and eating!


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