Getting Home for the Chinese New Year – Thoughts about the journey home for the celebration and what it means to those travelling and those waiting.
Tang Chek Memories – bittersweet recollections of Winter Solstice Festival from childhood and the significance of Kuih Ee in the Chinese culture.
Kiam Hu Beehoon is fried rice noodles with salted fish, eggs, and kangkung. It is very tasty served with sambal belacan and lime wedges. A must try!
Kopitiam Days – Recollections of old coffee shop culture in 20th century Malaysia replete with local favorites like nasi lemak, roti canai, kopi-o, etc.
Random musings of Chinese New Year past and present, how some things have changed radically while other things remain the same.
Mooncake Festivals of Yore – a reminiscence of the fun activities and special foods eaten during the Mooncake (Mid-Autumn) Festival.
Mom’s Girlhood – Growing Up Nyonya – a recollection of the lost world of the traditional Nyonya household during the first half of the 20th century.
Love Letter Crepes and Chinese New Year Memories, recollections of all kinds of Malaysian Chinese traditions linked to the lunar new year.
The Stone Kitchen – Traditional Culinary Tools in the Malaysian Chinese kitchen needed to extract, grind, and mill goodness out of unyielding ingredients.
Malaysian Chinese ceramic ware has been an important part of how the food was presented in family dining. Different types wares were used for different occasions.
A short reflection on the origins of the Malaysian Chinese food and culture, and the historical influences that shape the identity of this delicious cuisine.