WE SPECIAlISE IN PERANAKAN ANTIQ1JES SUCH AS:BEADWORKS, EMBROIDERX

FURNITURE, EPERGNES,PHOTOGRAPHS, NYONYAWARE,

SILVERWARE,JEWELLERY

WE ALSO PURCHASE PERANAKANAND ALL TYPES OF ANTIQlJES WITH

FAIRAND ATTRACTIVE PRICESCALL US FORA QlJOTE

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Q)f~extend our deepest sympathy to Mrs. Wee Kim Weeand her family on their irreplaceable loss and share with themtheir grief. Dr. Wee Kim Wee, whose memory will at all times staywith us, was every inch a Peranakan, as well as being the mosteminent member of our community. His interest in, and his supportof our cause was unstinted whenever we turned to him for adviceand when he had proposals to offer. In fact, the emergence ofthis Newsletter was the result of his suggestion that a periodicalwas needed to serve "as a very useful conduit for all Peranakansin Singapore to be informed and to exchange views on subjectsof mutual interest". Occasionally, he would contribute a letterto the editor. We greatly appreciated his and Mrs. Wee's regularattendance at our Annual Dinner and Dance when his formalacceptance of our invitation would inevitably be accompanied

by a donation cheque. The welfare of the Association wasfrequently on his mind as when he invited delegates to the

Baba Convention to the Istana for tea; when he broughtsome of us to the Indonesian Embassy for a special

Keronchong Night, or when, in 1996, he had anambitious and enthusiatic, but, alas, unfulfilled plan

to organise "a big charity event, with tables soldat $1,000 or more each." It was to be a Gunong

Sayang Association Wayang Peranakan RoadShow beginning with the 10th Baba

Convention in Penang and travellingsouthwards to Kuala Lumpur, Malacca

and Singapore.

Lee Kip LeePresidentThe Peranakan Association

My mother, born and bred in Malacca, wasa very beautiful and refined lady, and wasproud of being a Peranakan. Although shewent from wealth to poverty when shemarried my father and went to Singapore tolive in a shanty hut in Kampong Potong Pasir,she was always sophisticated and regal. Mybook, "Frog Under A Coconut Shell", waswritten to honour her. It was she who instilledin me a sense of tradition and culture, makingme hold fiercely to my Peranakan heritagein Singapore when unthinking school kidsmade fun of me because Ilooked Malay, spokeMalay and yetwas Chinese.

Here inEngland,after havingbeen in thiscountry for the last20 years, I still hold onfiercely to my Peranakanheritage not because I am beingmade fun of but because people make me feelspecial. Unlike the racial prejudice that exists in bigcities, here in the small village of Grayshott on theborders of Surrey and Hampshire, 60 miles outsideLondon, people do respect other cultures and someeven go out of their way to make me feel welcome. Thevillage is very English and I know of no other ethnicperson in the area so much so that when I first arrived,I was very conscious of the colour of my skin.

Grayshott is a very picturesque village with a Squarearound which are a few shops and very old houses,like my own which is more than a hundred years old.There are three beautiful lakes, lovely forests and athousand acres of land for walking and picnicking. It isalso a historically literary village, with George BernardShaw, famous playwright of My Fair Lady, having livedin our village whose former house is now a school.

His rival, Sir Arthur Conan Doyle, author of the SherlockHolmes stories, lived at Hindhead, our neighbouringtown. The story is that they were so competitive witheach other that Sir Arthur called his house, Undershawbecause it was down the hill from George BernardShaw's home. Down the road from us is the home ofHG Wells and further south are the homes of JaneAusten and Charles Dickens. So, as an aspiring writer,it was wonderful for me to move into this area.

When I was short-listed in 1992 for UK's top literaryprize for short fiction, the Ian St. James Awards, I wasinterviewed by the local newspaper and the headlinewas 'Singapore-born Surrey Writer In Line For MajorFiction Award'. When I won the prize, two different

newspapers interviewed me. Theirheadlines went: 'Short Story

Wins Grayshott WriterMajor Prize' and

'Tropical Fever WithA Bonus.'

When the bookshop changed hands, the new owner,Julia Madgwick, invited me to have a Singaporean FoodTasting event in her store and to promote my book. Sheparticularly requested me to dress in my sarong kebaya.I did. People complimented me on my outfit and askedabout Singapore and my culture. The English were notjust being patronising but were genuinely interested.So it occurred to me that this was the best way for meto promote my own Peranakan culture, Singapore andSingaporean Cookery. Thus began my private journeyas a writer and a self-appointed ambassador forPeranakan culture and Singapore.

Waterstones, one ofthe UK's largestbookstores, invited me totheir branch in Guildford,Surrey, to do a SingaporeanCookery demonstration. I went inmy sarong kebaya and on that oneSaturday, they sold 70 copies of mycookery book! Many of the peoplewho came to watch the cookingdemonstrations were new toSingaporean Cookery or werefamilies of those who had beenstationed in Singapore. But it wasnot until Frog Under A Coconut Shellcame out in 2002 that I began toreceive invitations from readersgroups and the women's institutesto give talks about Singapore, thePeranakan culture and cookingdemonstrations.

I have been asked to teach, besidesyoga, Singaporean Cookery at adultlearning centres. Some of mystudents have been men! Except

Jo",ephin ha a ttlle to tell

when I am teaching yoga, I alwaysdress in my sarong kebaya. Inwinter, because its material is moresuited for the tropics, I have to weara body-warmer underneath andhave a shawl round my shoulders!

My diary for Year 2005 is alreadyfull with appointments to speak andteach. I prefer to stick to venues inthe home counties of Surrey,Hampshire and West Sussex forthese engagements because atleast they are within a day's drivingdistance from me. Bearing in mindthat the county of Surrey is five timeslarger than Singapore andHampshire just as big and West

Sussex is bigger still,that's a lot of driving!

But I love it! Even more thanmy previous career as a

PR/Marketing Manager becausenow I am doing what I truly love:writing, teaching and cooking. Totop it, my appreciative audiencealways acknowledge me as a writer,fulfilling one of my major dreams. Itis also wonderful how they respectmy ethnicity and yet acknowledgeme as one of them. And although Iam a nonya abroad, di luar negeri,I no longer feel that I am only avisitor - England has become hometo me just as Singapore had been.

Acknowledging another country ashome does not diminish theimportance of Singapore andPeranakan culture for me, becauseboth are an intrinsic part of me thatcan never be erased or taken away.And I am proud of both.~·~

VillagesJosephine offers a taste of the

Orient with western ingredients~ J

.0.. "'- ,,;x.''Z:J!, ..•Short .story wins Grayshot writer major prize~"'w ~ fjpJI

Formed in 1831, the Keng TeckWhay is probably Singapore'sonly surviving Peranakan

association forged out of abrotherhood for mutual help. It hascontinued for seven generationsbut whither its future?

You would never have guessed thatthe Keng Teck Whay was not areligious institution. Flanking theresplendent Thian Hock KengTemple on the right, the secretariatat 150, Telok Ayer Street is easilymistaken as an extension of thetemple.

The Preservation of MonumentsBoard has marked its premises forconservation. So the Keng TeckWhay members must ensure itsarchitectural attributes be keptintact, come what may. A biggerconcern though, is how thismonument to seven generations ofbrotherhood will be able towithstand societal change, in astruggle to sustain its membership,traditions and rituals.

The Keng Teck Whay was foundedin 1831 as a family benefit societyby 36 young Chinese wholesalersand merchants from Malacca andSingapore. Their surnames werevaried:Ang,Chan, Chee, Cheong,Chia, Chua, Gan, Ho, Khoo, Koh,Lee, Neo, Ong, Seet, So, Tan, Tay,Yap and Yeo. No matter, the mentook an oath of mutual help that

would bind them and successivegenerations.

Each subscribed $100 to a commonfund to invest in property, providefor destitute widows and familiesof the association, and also forcharitable causes. Fairly well-to-do, the businessmen contributedfinancially to the establishment ofthe Thian Hock Keng Temple, givingfrom $24 to $305. No small beer,back in 1831. They also gavegenerously to other Chineseinstitutions and education.

Membership came with a strictruling to sembayang five times ayear - on the 14th day of the 1st,7th and 10th Chinese Moons totheir patron sage, Sam Kuan TaiTeh; and during Cheng Beng andTang Chek to the memorial tabletsof the founders.

Today, the Keng Teck Whayobserves these practices under thewatch of a constitution that hasensured successionby male descendants of the foundermembers. The seat is passed eitherfrom father to son or to a brotherand his son, but always on thefather's side and bearing the samesurname.

After 174 years of history, a totalof 29 members remain: 17 inSingapore and 12 in its only branchin Malacca. All of them are

descendants of the original 36founders; the reduced numbers aconsequence of some memberspassing on without leaving anymale successors.

Meanwhile, the secretariatentrance, bent under the strain ofage, reflects the burden ofcontinuity shouldered by the currentgeneration of members. My father,Louis Tan Tiang Hong, 78, a directdescendant of founder-member TanBeng Chong, is one from thisgeneration. ~.~

'II, •• ,t~

(t.~.•.•. ~ ..•....•.......

• I'

December 1831: In the Reign of Emperor Toh Kong, 1Dth Moon of the Dragon Year, 36 young Chinese businessmen fromMalacca and Singapore formed the Keng Teck Whay.

The annual tradition ofsembayang abu or ancestorworship is carried out faithfully

through the generations of the KengTeck Whay during the period ofCheng Beng, in early April each year.An elaborate "feast" is prepared andprayers are offered to the ancestraltablets at the altar.

Traditionally, the cooks (chongpohs)of the house or association wouldcook the food that would be offeredto the ancestors on the altar. It was

the duty of the men (babas) to serveand place the offerings on the table.Nowadays, the Keng Teck Whay hasresorted to the more convenientmeasure of ordering the food fromrestaurants.

Witnessing a recent sembayang abuat the Keng Teck Whay is a raresight. Peranakan families that stillpractise this usually do it in theancestral house or a home. Even inthe homes, the practice today is notas common as it once was.

Sembayang abu also involves asimple ritual known as Chia Abu orthe invitation to the ancestors. Itusually takes place on the eveningof the day before the feast. Simplefruit offerings and lighted candlesare placed on the altar. Then thehead of the house or associationwould ritually invite the ancestors byname with lighted joss sticks, tellingthem of the feast on the next dayand for them to make the journeyback to the home to partake in thefeast laid out for them. ~.~

A L'T' A T 0At the front of the memorial tablet were placed brandy,sweet kueh (teh liow), sireh (betel leaves), cigarettes

and flowers. These were to complete the offerings madeto the ancestors as in life, it was a common practice tochew sireh or smoke a cigarette after a meal (andsometimes before).

LAOI'" TOKA total of 36 bowls of rice were lined up for the 36

founders of theKeng Teck Whay.Rice wastraditionallyserved in ricebowls with anadditional bowl ofrice placed on it.The rice was thestaple for a wideassortment ofPeranakan dishesas follows:• Itek• Babi Panggang

(using samchien bakor belly pork)

• Ayam

PanggangMee (yellownoodles)Joohee(Cuttlefish)Kepiting(Crabs)Ayam Sioh

• Kueh PieTee (in placeof Pong Tahu)Itek SioChap Chye

• BaN PongtehItek Tim

• Ikan Pari MasakKua Ladah

• Hati BaN Bungkus• Udang Goreng Rempah

Ayam Buah KeluakHee PioPerot Babi

KUEH C~t1r\/A IeDesserts were aplenty, to complete the whole feast:• Kueh Wajek

Mangkok Kueh or Huat KuehKueh Ku MerahKueh Kochee

• Kueh Ku HitamTebu (sugarcane)

• Pisang Raja (a type of banana)• Pears• Apples

OrangesAround noon, the association president tossed twokidney-shaped pieces of wood blocks in a ritual knownas pak puey. This is done to see if the ancestors hadfinished their meal. A confirmation usually involves oneof the blocks falling and the other falling face down.Once the confirmation was secured, a basket of foldedjoss paper "money" was brought out, offered to the altarand set aflame to be "spirited"'up to the ancestors.The altar was then cleared, and the food and dessertofferings distributed to the members of the association.

PERANAKANINEARJ~Y

n his address at our 2004 Dinner and Dance function,President Lee Kip Lee paid tribute to our forefathersfor their achievements in commerce, philanthropy,

education and politics, declaring that "these are the mostpriceless and motivating aspects of our heritage."

Let's turn back the pages of history a bit and meet someof these prominent Peranakan personalities whosecontributions will long be remembered and whosepioneering spirit is an inspiration to us.

Indeed, the Straits-born or Peranakan community of earlySingapore played a dominant role in Singapore affairs.They were enterprising, innovative, adventurous, farsightedand bold. In their ranks were those who wielded powerand influence.

Tan Tock Seng, born in Malacca in 1798, moved toSingapore and became wealthy working as a retailer andland speculator. He was also a philanthropist. His greatestand most enduring legacy is, of course, the Tan TockSeng hospital.

Tan Kim Seng, born in Malacca in 1805, was a trader andland owner. There is a road in Singapore named after him.Another well-known Malacca-born Peranakan (1844) wasGan Eng Seng, a compradore, labour contractor andproperty owner. He contributed to the development ofeducation, with a school bearing his name.

Cheang Hong Um, born in Singapore in 1825, was ashipowner, opium and spirit farmer and property owner. Heis immortalised by a large park in Chinatown.

Other great Singapore-born Babas, like Tan Beng Swee(1828),Tan Kim Ching (1829),Seah Liang Seah (1850) andTan Jiak Kim (1857), even went regional in their businesseslong before the word "regionalisation"was coined.

Beng Swee, a trader, was the first Singapore Chinesemerchant to open an import-export firm in Shanghai, and

that in the days of sailing ships. Kim Ching, a sawmill andship owner, had rice mills in Vietnam and Siam (nowThailand). Liang Seah, a gambier and pepper merchantand owner of pineapple-canning factories, developedplantations in Johor. Jiak Kim, a trader in tin and other localproducts, founded the Straits Steamship Company thathelped facilitate Singapore's foreign trade.

Then there were Dr Lim Boon Keng (1869), a physician,and Sir Song Ong Siang (1871), a lawyer, who contributedmuch to Singapore's social development.

Dr Lim is credited with being a pioneer in Chinese educationin Singapore by initiating a programme of Mandarin classesfor English-educated Chinese. He recognised the importanceof English and Mandarin, describing these two languagesas keys to the understanding of both occidental and orientalcivilisations. He and Sir Song Ong Siang also providednew ideas and incentives for thepromotion of Chinese interests.

These Baba trail-blazers, along with several China-borncontemporaries, formed Singapore's Chinese leadershipbetween 1819 and 1900, according to Dr C F Yongin his book, Chinese Leadership and Power inColonial Singapore.

At the turn of the century (1900), the Peranakan leadersstrengthened their positions and established their Peranakanidentity by forming the Straits Chinese British Association(SCBA), the forerunner of the Peranakan Association.

The SCBA leaders up to the outbreak of World War II, wereDr Lim Boon Keng, Sir Song Ong Siang, Tan Jiak Kim andSeah Liang Seah, as well as Lee Choon Guan, Koh SanHin, Tay Lian Teck (all merchants), Wee Swee Teow, ChanSze Jin, Ong Tiang Wee, S Q Wong (lawyers), and Dr LimHan Hoe (physician).

Dr Yong describes them as the dominant socio-economicforce in those days. They initiated projects for the well-being of the Chinese community. They were vocal, too.The British, acknowledging their strength and value to

Singapore society, allowed them to participatein local affairs and often nominated them asunofficial members of the Straits SettlementsLegislative Council, Municipal Commissionand other government bodies

The SCBA leaders took full advantage of theplatform provided. Although they pledgedtheir loyalty to the British Crown, they madedemands for improved working conditions,better education, more employmentopportunities and other issues.

In the field of education, they advocated theadoption of free primary school education and contributedin cash and kind to the setting up of the King Edward VIIMedical School in 1905 and Raffles College in 1928,among other education projects. They knew that highereducation was the passport to a better future.

we cherish The Peranakan Association. Thanks to ourancestors, we have the vehicle for preserving andpromoting our unique culture.

We will always remember them with pride andgratitude. ~+~

In the field of employment opportunities, their greatestbreakthrough, after years of agitation in the LegislativeCouncil, was opening the door that allowed Singaporeansto work in the Straits Settlements Civil Service previouslybarred to non-Europeans. TODAY'S PERANAKAN

COMMUNITY WILLCONTINUE TOCONTRIBUTE

SIGNIFICANTLY TOSINGAPORE. IT IS THESPIRIT THAT MADESINGAPORE A GREATENTREPOT AND NOW A

GLOBALMANUFACTURING ANDSERVICES HUB AS WELL.

Not only did the SCBA leaders keep the socio-economicdevelopment wheels turning, some of them also tried, inthe 1920s and 1930s, to influence the course of localpolitics by proposing a self-governing Malaya. They wantedlocals to playa greater role in the political life of thecountry. Yes, there was political consciousness even inthose days.

In his book, Dr Yong makes no mention of the outcomeof the call for self-government. Probably no major headwaywas made at that time and the agenda fizzled out withhe outbreak of World War II. Nevertheless, we can see

'hat the anti-colonial movement that took place after thewar and led us to independence was not an original idea.Come to think of it, many of the ideas on business andsocial matters bandied about today are not new either.Our forefathers had planted the seeds.

heir spirit of enterprise lives on to this day. There areeranakans in business, the professions, government,

'he arts and other meaningful occupations. Our owneranakan Association itself boasts members who are inany of these lines. Today's Peranakan community will

ontinue to contribute significantly to Singapore. It is thespirit that made Singapore a great entrepot and now a

lobal manufacturing and services hub as well.or us Babas and Nyonyas, there is another valuable gift

By George Putrasahan

Despite the 32 years of Suharto's Indonesianization between 1965 and 1997, when all forms ofChinese festivals and literature were barred, traditional values of the Peranakans are pretty much

intact, as our recent visit to Padang, West Sumatra, showed up.

Small numbers of Chineseseafarers and merchantshad migrated to Padang longbefore the Europeans

colonised Indonesia. In 1819,Padang town was bustling withsome 10,000 people, of which theChinese made up a mere pocketof 200. Cut off from China andcompelled to assimilate, almost allPeranakans here today speakMinang or Malay only, unlike thePeranakans in Medan whoconverse mainly in Hokkien, adialect popular even with Bataksand Indians.

The native Minangkabauscomprise a homogenousmatriarchal society, one of onlythree or four such societies stillexisting in the world. Living sideby side with the Peranakans, eachholds very much to their owntraditions. This mutual respectpossibly explains why Peranakansare able to preserve and practisetheir traditions until today, evenafter four or five generations inPadang.

members, about 20 persons,regularly meet on every Che It andChap Goh to pay respects to theirancestors or discuss importantmatters. These organizations mayhave been originally formed asmutual help groups but nowadaysthey are more like social clubs. Theirleader and deputy are stilladdressed as twako and jiko, andmembers as cin nang or cin nangsoh (for the ladies).

The two existing Peranakan socialorganizations are the HimpunanBersatu Teguh or HBT (formerlyHeng Beng Tong), with branchorganisations in Padang Panjang,Bukit Tinggi, Payah Kumbu andPekanbaru; and the Himpunan Tjinta

I Teman or HTT (formerly Hock TekTong), which is said to haveoriginated in Malaysia.

Both organisations promote culturaland sports activities, offering theirfacilities for social functions likeweddings, funeral services andsome festival celebrations: In ameeting with HBT leaders we were

told that their members (hia ti and hia soh) actively promotesocial functions among all the communities. The youngergeneration is encouraged to learn about their culturalheritage and at the same time write pantuns

One example is the various surname organisations inPadang (Lie, Gho, Oei, Tan, Lim, Tjoa, etc), eachcomprising betwen 200 and 500 members. Their committee

:: oms) in the local Minang language. The main cultural~_ .. ies are the lion and dragon dances.

e some Chinese dialect groups, wedding rituals are- 'omary where the parents of the bridegroom present3. arge angpow, half of which would be returned later. by-8 bride's parents. Gifts are exchanged before the weddingnay. The bride's parents present a dowry of household

,ensils (in pairs), jewell ry, a bronze bucket, a pair ofoes and two new suitcases for the new couple. Aftere wedding dinner, the couple kneel to receive gifts andgpows from their elders. Their parents are presented

a pair of sandals and a housecoat to symbolise care fortheir wellbeing after the marriage.

The more extreme among Padang Peranakans insist onbeing part of the local culture by marrying only pribumis(locals). Others are thoroughly westernised from overseasstay. There remain though, the Peranakans who believein the diversity principle of Indonesian society, and socontinue their traditions as a way of life including impartingpractices to the next generation like addressing relativesaccording to position instead of the generic "uncleand aunty". '*~

They were mostly traders or retailers forcommodities such as kayu manis (cinnamon)coffee, gambier and pepper. In the latter 19th

century, building new market places becamepopular and some Peranakans, led by a wealthybusinessman called Lie Saay, set up a verysuccessful market on their tanah kongsi (jointlyowned land). Many shop owners today are stillthe Peranakans.

The Dutch government appointed Lie Saay aCapitan China to take charge of the ChinesePeranakan residents. Later, his children Lie KhongTeck and Lie Khong Haan were also appointed asCapitans. Other prominent Padang Capitans wereOei Soei Kiat, Gho Goan Tee and Gho Soon Tong.

The inside story - of spare parts and organ meats

It is said that Chinese will eat anything with four legs except a table, anythingthat flies except an aeroplane and anything that swims except a submarine.Perhaps they should also add that the Chinese will eat any organ except a

pipe organ! Indeed, the Chinese are loathe to waste any part of a pig - as testifiedin the TV programme "Extreme Gourmet" -- having created hundreds of recipes touse every edible bit.The enjoyment of organ or "variety" meats is not confined to the Chinese. Once, ina traditional restaurant in Vienna, I was struggling to make sense of the menu, allwritten in German. If not for the kind translation by a helpful local, I would haveunknowingly ordered calves' brains, a local specialty.Even names in English may be misleading. I have heard lungs referred to as "lights".Lamb fries are, well, testicles. France is no better, where the interestingly namedLyonnais specialty "tablier sapeur" (literally sapper's apron) is tripe cooked in a whitewine and cream sauce. The French, of course, are reputed for their imaginative waysof cooking internal organs, including delicacies such as boudin noir, a specialty porksausage enriched with blood.The Peranakans, true to their Chinese roots, have evolved a number of dishes aroundorgan parts. In the days when ancestors were feted with 12 kinds of dishes for theCheng Bengsembayang,

foods like char tee hee, purut babi and hati babifigured prominently. Now-defunct Peranakanrestaurant Cheng Heng used to cook a mean Hailam-style hot and tangy purut kambeng soup, only bypersonal request (or wheedling). It used to be a familystaple for Chinese New Year. My mother would orderweeks before; we even had a dedicated enamel souppot with her name written prominently on the side tocollect this precious cargo.

In recent times, though, health concerns are denting the popularity of such dishes, notoriously high in saturated fat,cholesterol and a protein called purines which can aggravate gout. Caught up with work, fewer families can indulge inthe time-consuming preparation. But as my grandmother would say "bukan hari hari makan, kadang kadang let go takapa" (not to eat every day, but occasionally to indulge yourself, is OK).

For Penang-style recipes featuring internal organs, the book "Nonya Flavours - A Complete Guide to Penang StraitsChinese Cuisine" has a good selection including Too Hee Char Ong Lai (Fried Pig's Lung with Pineapple) and Too HuwaitChar Kuchai (Stir Fried Chives with Pig's Blood). The book is highly recommended, if only for the droolworthy photographs.

IIATl BABlBlJNGKlJSU \JCLD P()RK

r IV; T f)! I ')is a labour-intensive dish rarely

nd outside a Peranakan home~ d even then, prepared maybe

ce or twice a year for festive:JCCasions.Made with minced liver; pork wrapped in caul, it derives- ~ distinctive Peranakan flavour- m the generous use of ketumbar

r ground coriander seed.e richness or jelak of the dish

-- counteracted by a pickle made. julienned mustard greens (Iuakye or sayo sesawi), salted and

.' e excess water squeezed out.ugar, vinegar and powderedustard are added to taste.

( ~1-1ARB EK (P I (JI I l f I ")ll P

My mother detested cooking this dishbecause of the work involved in cleaningthe pig kidneys. If not done properly thefinal dish would have an unpleasantammoniacal smell. The kidneys have tobe split and the tough inner portionremoved. After thorough washing theyare soaked in brandy with ginger. Thoseprone to gout beware!

r \' I f)Yoke chee, bla, bresi kan dalam, kerluar2moonka abis po tong. Tarok brandy chelorkan 2-3 times. Esee babi potong nipis2.Tee-kuah or tee-cheok, tarok brandyabis reboos.

Tumis bawang puteh, suda garing masok halia iris, abisbabi iris, suda serup tuang ayer tarok garem, mau makanmasok yoke chee, tee-kuah etc, tarok wanswee.

I e balls can be made ahead of time and steamed before- eezing. Defrost and shallow fry until brown on all sides

efore serving. The caul wrapping helps to give a garingr crisp finish while keeping the meat moist.

1I b 'I 6 L 1 IL "" L I ,-; ~1f/2 kati hati babibungsekkati esee babi

1 kati minyak babiumpah ketumbar goring halus

, ati babi -- Esee babi chingchang halus, sedikit minyakabi potong kechil chumpoh sama esee. Tumis bawang

merah, masok hati babi sudah potong sekerping2 abiswang rumpah panas atau kertumba bia rata. Suda sedjok,potong kechi/2. Champor sama esee semua, tarok gula,garem, lada, abis boongkoos satu2 sama bungsek barugoring. Makan sama luak chye.

uak chye - Sayo sesawi di chuchiresi, abis rawot sayo, daon dan

batang lain kan. Ahlia di iris masokan. Ramas sayo sama garem bia

Jecho abis peras ayer nya kerlua.amas batang juga sam a garem

abis peras ayer nya. Bukak kan diongok bia kering. Toombok

bawang puteh, halia bia halus, tarok

mustard powder, sugar sama chukka,sedekit ayer makan abis masok kan sayosemua bia rata.

(~HAR. TEIHEI rfRIEDPlliU ~ \' I () Ol 1 )

Practically the only place one might find lungs of any sortnowadays are at the nasi padang stalls (and those wouldbe beef lung). I recall seeing my great aunt boiling up apair of lungs for Cheng Beng prayers; the frothing, bubblingsight was not to be forgotten for a while. This recipe callsfor boiled lung to be finely sliced, and fried with slicedpork, bamboo shoot, ginger and flavoured with towcheo(fermented soybean).

Teehee rebus abis iris, babi iris,rebong iris, ahlia iris.Tumis bawang puteh, suda garingmasok ahlia, abis towcheo, sudawangi masok rebong, babi, teehee.Tarok garem, ayer sedikit, balek2suda kering angkat.

1(e6aya SpCendourT lE eXJb r

was spotllgSing, PCrE Ir a f rry

activities srowcasl c t

01 Bill 0<8 tr Sal kl'l S de'" drCmbu 1pJr aeL! thE.r [1terpretatlon~

"f the t<cbaya. TrEy we c followedy A.'l+lq Ie sarona kE.bayas)o'lsored by Habe Peter Wee ardOL.Stru y dS the la",,'110r, rd evertonsulta'lt. Ot'ler t<€bdyOl-relttedromot or~ In Ma.aysla Included rOdd

....hows n Joror Baru (i 0-11DecelT'oer) Mc.lacca (30 -31December, K..JCli1g (Ja[1urJ.ry)ard

ven u ~treet parade In urb,.r '1otspotlJanqsar on 18 DecemDf'r

In keeping w tr the SP r t of .'1tradition, the Malaccar-s+yIEwedd rg processio'l was .:itagcr wl1h t'lebrida couple resplencE'rt i,l gold embroidered weddmgcostumes. HO;:,ts for tre '1grt B bit< GT a'ld Bib k KTprovided a rurn''lg COrlment'1 Y Dlled on witr corr c re ief

Datil" Seri's own kebayu col ectlor tooko the road wit'l 'lighly successful Pu::>licxi"'oitions ir KLCC's ~etroras Gallery·om 12 - 20 February ard Singapore's

sian Civillsatlons ML.~eL.m atJ=mpress Place Irorr 9 tv"arcr - 29lv1ay The SingaporE.) event whichan for rearly thee montrs, also

featured a display Ol rlodernIllterpretatlons of the kebaya by Singapore designers

Bebe See+ J=rancis louis Ler and Ali MillT'odh

The r ghligt"lt Ol t le eVe'1ilg vvas t'le kebaya lasr on S'1OW.Ma,aysian desigrers 'uch a' RaldL.an Radzi I, Beatrice

Note. For more information on the kebuya pro'Tlotlo'1alactiv ties, p ease contact Cedr'c a· or surf the follow;ngwebsite www.tv3.com.r.".Y and click O'1to the KebayaSplendour bL.ttOl

BEADING LESSONS: MR ROBERT SNG$220 JAPANESE BEADS

$290 SMALL POTONG BEADS(inCI~~ive ~~mat~~ials ~_flexi~~eti~: wit~ _one-~~-on~~eac~i~~_,

Please contact: Robert SngTel/Fax 62952328, Mobile 91285856

~~A PERANAKAN HERITAGE HOUSE

3 East Coast Road- 62478781e; 98162177

es eet@pacific.net.sg

Traditional & Contemporary Peranakan Cuisine

At PeraMakan, we pamper you with genuinehome-cooked Peranakan food to bring you back

to the nostalgic times of your childhood.

Ayam Buah Keluak, Ayam Panggang, Ayam Kapitan,Itek Sio, Penang Nyonya Pork Ribs, BeefRendang,Ikan Pangganl?' Sotang Panggang, Seafood Masak

Nanas, Sc:afoodOtak Otak, Nangka Masak Lemak,Cheh Hu, Jantung Pisang Kerabu, Fried Mee Siam

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