Author: ycgallery

Paper Offerings for Jade Emperor’s Birthday in Butterworth

36 pieces of 16-inch joss paper folded in half, tied in the middle by a red string, fold the tip of each sheet in alternating directions to shape into a lotus base. Pull a string through three stacked lotus bases and fasten them together, then make a belt out of red paper, thus completing a joss paper lotus (“liân-hue kim” in Hokkien). During Chinese New Year, when celebrating the Jade Emperor’s birthday on the ninth day of the first lunar month, a pair of those are required.

The ninth day of the first lunar month marks the Jade Emperor’s birthday, also dubbed “thiⁿ-kong senn”, “thiⁿ-kong tàn” or “thiⁿ-kong ji̍t”, the most important occasion of the Hokkien clan. Legend has it that during an invasion, Hokkien villagers hid in sugarcane fields in order to flee from massacre, only returning home after the troops have completely retreated, on the ninth day of the first lunar month. To show gratitude for the Jade Emperor’s blessing, the survivors held an elaborate ceremony with sumptuous offerings, among which sugarcane is a must-have. Other clans also celebrate the Jade Emperor’s birthday, to pray for safety, however customs vary across regions.

Joss paper dedicated to the Jade Emperor is called “thiⁿ-kong kim”, the area covered in gold foil is larger in comparison with other joss papers, therefore the most expensive deity currency. “Thiⁿ-kong kim” is folded into distinctive shapes such as ingot or lotus using traditional techniques, then burnt during the praying ceremony as a token of respect and appreciation. During mass emigration to Southeast Asia, joss paper folding techniques from various localities were brought over, the most common being tribute gold ingot, however the age-old method of shaping a large gold ingot by combining two pieces of “thiⁿ-kong kim” is scarcely seen.

70-year-old Madam Tan Siew Hong learnt traditional joss paper folding techniques from her mother since a young age. Later on, when her younger brother set up a praying supplies business, she is able to provide valuable help. Their house at Taman Sin Tat, Raja Uda, Butterworth, also serves as a warehouse, the roof beams are full of hanging joss paper lotuses handmade by Madam Tan. Tribute gold ingots and large gold ingots are folded into semi-completed products and packed, customers will then need to pry open each piece into shape during the praying ceremony.

Ethnic Chinese constitute the plurality of Penang’s state population, among which Hokkien clan is the majority, the ritual of celebrating the Jade Emperor’s birthday is well upheld, presumably the most important occasion of Chinese New Year celebration in Penang. After preparing food offerings and paying respect by burning incense sticks, “thiⁿ-kong kim” is piled mountain-high, symbolising moving onwards and upwards, after burning the paper offerings, firecrackers and fireworks are set off to mark the conclusion of the ceremony. Madam Tan needs to start folding “thiⁿ-kong kim” at least a month ahead of Chinese New Year, to be sold at her brother’s shop. Nevertheless, they almost always sell out, last-minute shopper will even sit by her and wait for her to finish folding “thiⁿ-kong kim”.

After a hectic Chinese New Year, the next busy periods for Madam Tan are tomb-sweeping festival and ghost festival, where she needs to fold joss paper relevant to the occasion as well as pack appropriate paper offerings into sets. Paper offering sets are an effective way to avoid mistakes in praying rituals, as the types of joss paper and paper offerings vary according to the occasion.

Decline in religious affiliation occur due to the pressure of leading fast-paced lives, however maintaining a heart full of gratitude opens up the door for continued blessings, therefore the ritual of celebrating the Jade Emperor’s birthday is still being upheld. The techniques of folding joss paper dedicated to the Jade Emperor have become simplified, not many have the time or patience to continue practising the complicated, old-fashioned way. It is truly wonderful of Madam Tan who is always willing to share traditional “thiⁿ-kong kim” folding skills and provide guidance.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2023 ECHINOIDEA SDN BHD

Joss Paper House

Standing at 21ft tall and 24ft wide, the joss paper house is built on a grand scale according to traditional Mǐnnán architecture layout, featuring ornate decorations. The frame is made of bamboo slivers tied together using paper strings, layers of vivid coloured paper are pasted as walls, balconies, and pavilions. Illuminated by colourful LED light strips, the entire joss paper house sparkles. In traditional Chinese beliefs, a deceased person’s soul would depart to the Underworld, therefore the Hokkien clan would dedicate comfortable joss paper houses to their dead relatives. 

Hokkien ancestor veneration revolves around filial piety. As a tribute to deceased parents, to mark the end of the three-year mourning period, the bereaved family would engage Buddhist monks or Taoist priests to facilitate merit dedication rituals to help their ancestors achieve enlightenment. Legend has it Emperor Taizong of Tang dynasty visited the Underworld in a dream, upon returning to the mortal world he organised merit dedication rituals for departed souls to atone for past misdeeds thus achieving enlightenment. Apart from joss paper houses, there are also gold and silver mountains, servants, sedan and carriages etc. are burned as offerings.

Toh Chooi Heng from Jenjarom has almost four decades of experience in crafting joss paper offerings, expertising in joss paper houses and Jade Emperor thrones (for use in Jade Emperor birthday celebration on the ninth day of the first lunar month). He has been helping his uncle crafting joss paper offerings since he was 11 years old, mastering the skills along the way. Having attempted various unsuccessful ventures during his youth, he returned to crafting joss paper offerings. As Toh settled his mind and paid full attention to his work, he patiently crafted elaborate and intricate joss paper houses. Even though the entire process is time-consuming and production capability is limited, he insist that the deceased should reside comfortably in an extravagant Underworld residence.

Toh’s joss paper houses are constructed in accordance with classic Mǐnnán folk dwellings, extending from the main hall in the center to symmetrical left and right wings, connecting to each other via corridors. The central courtyard is surrounded by rooms on all four sides: the South hall, the North hall, the East chamber, and the West chamber. The South hall is annexed to the gate, then comes the courtyard, where the East and West chambers sit on either wing. The North hall consists of major bedrooms and living space.

The topmost point of the joss paper house is the balcony, which offers moonlight view. Each storey is adorned with paper effigies symbolizing good fortune, such as Top Scholar Street Parade, Nezha rampages across the East Sea, the Eight Immortals etc. Furthermore, the 24 instances of filial piety are depicted, in the hopes of descendants continue to uphold virtues. The main entrance occupies the middle spot, winged by gardens and ponds, with arched bridges and ten pavilions.

The fundamental skill of crafting joss paper houses is to tie bamboo slivers using paper strings, which is harder than it looks, requiring ambidextrous coordination to build a solid frame thus preventing structure failure. Upon mastering this skill, one may move on to learn to construct paper columns proportionate to the building’s dimensions. Next up is the basic layer of white paper, on which coloured paper is pasted, then seal the corners. Sections of the joss paper house are completed separately, piled onto a lorry for delivery to the ritual altar to be assembled on the spot and to add on the paper effigies.

Advancing technology gave Toh the idea of illuminating joss paper houses with LED light strips. He does not stick firmly to tradition, but is open to creativity challenges. If customers decided on a joss paper bungalow, he is able to create a replica based on photos provided by customers. The scale dimension of a joss paper house is subject to spatial constraints, i.e. adequate space for open burning. Due to the time-consuming process of crafting joss paper houses and thereafter assembling at the ritual altar, Toh needs to estimate delivery time carefully in order to prevent double-booking himself, since he is unable to be in two places at the same time.

Even though their forebearers emigrated overseas a century ago, traditional cultural values such as ancestor veneration are still embedded within the Malaysian Chinese community, and traditional mortuary rituals are still being practised. Toh Chooi Heng observed that as times change, traditional rituals are getting simplified, traditional trades such as crafting joss paper offerings might slowly die out. However he feels optimistic as current market competition positively influence fellow craftsmen to produce higher quality handiworks, instead of the other way round.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2023 ECHINOIDEA SDN BHD

Pertama Electronic Services

Power supply boards, printed circuit boards, and transistors are puzzles levels to be solved, screwdrivers and soldering irons are handy weapons, while copper wires and various spare parts are regular inventory items. To father-son duo Chiew Soon Foo and Chiew Chin Hong, repairing domestic appliances is an exciting game, to clear levels with all stars is an achievement they intently seek. From large appliances like televisions, speakers, to small appliances like rice cookers, clothes irons would all be taken apart for a thorough inspection, faulty parts are then repaired or replaced, and the appliances would be in good working order after reassembling. 

Heading southwards from Klang on the Federal Route 5, passing by Jenjarom, a giant bridge over the Langat river connects to the streets of Banting. Banting is the principal town of Kuala Langat district, having developed from farmland to an agricultural and industrial hub within the past century, its main street is bustling with traffic. Pertama Electronic Services occupies a double-storey shophouse facing the main street, its predecessor being a grocery store founded by Chiew Soon Foo’s grandfather upon settling in Malaysia, hence the wooden signage bearing “Tuck Heap Huat” above the entrance.

Since his childhood, Chiew Soon Foo stayed on the second floor of the shophouse. After his grandfather passed away, his father took over the reins of the grocery store. Having completed Form Three, Chiew Soon Foo dropped out of school, working at a furniture manufacturer during the day while studying electrical and electronic repairs at night. Upon completion of his diploma, he worked at Klang for six years before returning to Banting to start his own business. In the beginning, Chiew Soon Foo took up a corner of his father’s shopfront, and went performing on-site services around neighbouring villages. He gradually made a name for himself, customers would send their appliances to the shop for repairs, as well as refer him to their friends and family. Since the grocery business was going downhill, after clearing out the inventory, the shop officially became a repair store. 

Shelves and tables inside the shop were handmade by Chiew Soon Foo with his furniture manufacturing skills, whereby at home he is in charge of all maintenance and repairs. All along, Chiew Soon Foo works together with his wife and son, without hiring helpers. His wife, See Pey, who has no prior knowledge, went on to become a steady assistant, from coiling copper wires, soldering, to reassembling appliances. His son, Chiew Chin Hong, who sparked a keen interest since a tender age, joined him in the repair shop after graduating from school. Together they continually explore, practice, and master progressive skills in repairing electrical appliances. 

Electrical technicians make a living using their skills, charging fees which include parts, materials, and labour, yet may not be profitable. The Chiew father and son will negotiate prices with customers, the repair job will only be carried out upon achieving a mutual agreement. From finding the faulty parts to completing repairs or replacements, the entire process usually take two to three days. If the parts are hard to come by, which requires sourcing online, it will take a longer time, even without taking into account that the parts ordered online might not be suitable. Certain antiquated parts have been discontinued and therefore could not be replaced, in such cases Chiew Soon Foo is powerless despite his talent in appliances repairs. 

Back when supplies were scarce, domestic appliances were rare and precious, repairing was more cost-efficient than buying a new one. Nowadays domestic appliances have became daily necessities at affordable prices with a warranty period. In case of faulty or damage, most would opt for making a new purchase rather than sending for repairs. Chiew Soon Foo laments that discarding broken appliances is not environmentally friendly, to repair is a sustainable practice which may extend their lifespan as well as reduce e-waste. If customers no longer want their appliances back, Chiew Soon Foo will retain usable parts and send the remaining to registered collection facilities.

Cathode-ray tube televisions and radios, cassette players, videocassette recorders were rendered obsolete by advancing technology, and cannot be repurchased once discarded. Some may retain them for the sake of nostalgia, even though they have fallen into disuse. Through the magical skills of a repair technician, they might once again be in a usable condition, so why not?

Pertama Electronic Services is Chiew Soon Foo’s pledge to put in patience and effort to achieve the best outcome. The family of three enjoy working together, to them, life is always fun and never boring.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Ko Hou Kam Herbal Tea in Mambau

Ko Hou Kam herbal tea, the first sip fills the mouth with bitterness, yet yields a lingering sweetness once it slips down the throat, hence its name meaning sweetness after consumption. A nationwide popular beverage back in the 90s, Ko Hou Kam advertisements were aired on various television stations, and even distributed abroad. With a superfluity of health drinks available nowadays, Ko Hou Kam eventually diminishes, and can only be found at certain traditional Chinese medicine store or its place of origin – Mambau.

Mambau is a small town on the outskirts of Seremban, Negeri Sembilan. At the beginning of the 20th century, as the rubber industry flourished, large-scale plantations were developed in Mambau. The village was established in the 50s, the majority of the 200 households were rubber tappers. Due to its strategic geographical location, the rail freight route from Port Dickson pass through the border of Mambau village (now demolished), and so does the Federal Route 53 linking Seremban and Port Dickson. Before the construction of Seremban–Port Dickson Highway, Federal Route 53 is the main road leading to Port Dickson, tourists usually stop by Mambau for rest and refreshments.

Located just off the main road, Mambau Khek Yong Tau Fu may have a shabby appearance, however it is the birthplace of Ko Hou Kam herbal tea. The founder, the late Mr Kum Loong Poh, used to work in the construction industry. However, business failure due to the global economic recession of the early 1980s caused him to seek new opportunities in the food and beverages industry. In order to finance the household, Mr Kum worked long hours till the point that he suffered from health complications. After consuming a herbal tea prepared according to a prescription which his ancestors brought over from China, his condition improved. Since the herbal tea has proven health benefits, Mr Kum decided to promote it so that others can enjoy improved health too.

The original herbal brew has a bitter aftertaste, therefore the late Mr Kum Loong Poh researched and developed an ideal herbal tea formula suitable for general consumption as well as offering a lingering sweetness. The main ingredients of Ko Hou Kam herbal tea are camellia, silver needle, and chrysanthemum. Silver needle tea leaves are subjected to processing in order to neutralise acidity: sun-dried after being harvested, stems removed, and the tea leaves are then fermented for 100 days. Ko Hou Kam herbal tea comes in individually sealed tea bags for ease of consumption.

Ko Hou Kam herbal tea was initially sold in Mambau Khek Yong Tau Fu as well as a friend’s coffee-shop. Back then, the health drink market just started to grow, imported health drinks were expensive, and there were barely any local manufacturers. Mr Kum Loong Poh’s savviness in launching Ko Hou Kam herbal tea at an affordable price instantly gained market popularity, hitting the shelves of medical stores as well as being distributed nationwide. As manual packaging became inefficient due to increasing demands, he set up a small factory and invested in an automated packaging system to ease operations and storage.

After the passing of the late Mr Kum Loong Poh, his sons Kum Han Soon and Kum Han Loong took over the operations of Mambau Khek Yong Tau Fu and Ko Hou Kam, thus prevented disappointing regular customers. However, intensifying market competition led to business decline, structural market changes dealt another severe blow – younger generations prefer to consume unhealthy beverages such as bubble milk tea, only a few would appreciate herbal tea. Even so, Kum Han Loong did not give up, but turned to taking phone orders and online marketing to explore new opportunities.

The Kum brothers are born and bred in Mambau, plus Ko Hou Kam was founded by their late father in this small town, tight bonds flourish within the local community, therefore they chose to stay in their hometown to carry on the family business. Nevertheless, herbal tea is not some magical remedy. Kum Han Loong gently reminds everyone not to simply rely on herbal tea for health benefits, but to combine with regular exercise, maintain a daily routine, and eat a balanced diet, living a healthy lifestyle to keep the mind and body fit.

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Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Evon Pang
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Tung Loh Temple in Jenjarom

“Knock!” On the table dusted with flour, a few strokes are written by a tip of the wooden sedan chair. A red cloth is tied around the waist of the red-faced Guān Dì, who sits on the sedan chair carried by two bearers. When Guān Dì manifests, the sedan chair sways to convey messages from the deity. On Tuesdays and Fridays at 8P.M., devotees gather at Tung Loh Temple nestled in the village of Jenjarom for Guān Dì consultation sessions.

Tung Loh Temple worships Guān Dì, protector of the common folk. Originally named Guān Yǔ, courtesy name Yúncháng, he was a military general serving under Eastern Han in the Three Kingdoms. His heroic deeds were documented in the classical book, The Records of the Three Kingdoms, and became widespread with the popular fiction The Romance of the Three Kingdoms. After the Peach Garden Oath, despite being captured by Cáo Cāo, he remained loyal to Liú Bèi, therefore he became a virtuous role model. The common folk immortalized him in celebration of his good virtues, and various posthumous titles were conferred to him till the Dì (Emperor) level.

In the 1910s, China was in the midst of political instability, as forerunners sailed southwards to seek a better living, incense ashes from Tung Loh Temple in Anxi County were carried for protection. Upon settling in Jenjarom, the Guān Dì faith was worshipped at home. Due to resources being scarce, when facing problems or sickness, people could only pray to deities for blessings to overcome difficulties. With his supreme powers, Guān Dì offers effective solutions and treatments, attracting neighbouring villagers to come to pray and seek consultation. In the 1950-60s, Jenjarom did not have medical facilities, Guān Dì would give prescriptions and went around in a wooden sedan chair to find herbs in the vicinity for ill devotees.

Consulting Guān Dì via wooden sedan chair spanned over a century in history, although the practice has been abolished in China, the Chinese who migrated overseas kept it running. There are barely any prohibitions regarding Guān Dì consultation, only refrain from noisy behaviour or participating in illegal activities. The most crucial aspect is to show sincerity and respect towards Guān Dì. Upholding Guān Dì’s mentality of helping others, many devotees attend consultation sessions as volunteers, as well as train up generations of sedan bearers. Due to the unspoken rule of rejecting monetary gifts, devotees who received blessings and would like to show their gratitude raised funds to acquire land to build a temple for Guān Dì. Tung Loh Temple in Jenjarom was established in 1986 and has been flourishing since.

Like most local villagers, the current temple committee chairman, Mr Tan Chin Chuan, comes from a family of fervent Guān Dì devotees, of which five generations are sedan bearers. Under social influence, he also engaged in worshipping Guān Dì, thus learning the story behind the faith as well as inspirations: Uphold good moral principles, be filial to parents, be loyal to spouse, siblings, and friends. Incidentally he accepted the post of committee chairman, following Guān Dì’s will to help the Jenjarom community. During festive celebrations, Tung Loh Temple gives back to the society by donating foods and goods to the needy.

The worship of Guān Dì may had its roots in feudalism, however it makes a positive impact on society, promoting valuable traditional culture as well as encouraging moral behaviour. Even though times change, loyalty and bravery are still generally appreciated. With devotees dedicated in spreading the Guān Dì mentality, Tung Loh Temple in Jenjarom thrives on.

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Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Chin Chong Soy Sauce

Kampung Lee Kong Chian in Gombak, Kuala Lumpur, is located beside Jalan Gombak heading east to Bentong, Pahang. Forking paths like palm lines led into the village, the yellow boundary walls of Chin Chong Soy Sauce enclosed hundreds of ceramic jars sunbathing in neat lines. The netting above the jars prevented entry of unwanted particles, yet unable to block the delicious aroma of soy sauce from spreading in the air.

Under the hot sun, Uncle Ng Chui Chong removes the lid of the soy sauce jar to yield a rich brown liquid with a slightly viscous texture. The first step of producing naturally brewed soy sauce is to soak and cook soy beans, then coat with flour to form a starter culture. Forming the starter culture and developing the bacterial culture is crucial in brewing soy sauce, as the amino acids produced during the weeklong fermentation process is essential to determine the quality grade of the soy sauce. Then combine the starter culture and brine in a ceramic jar, expose to direct sunlight and continue to ferment for three months.

Soy sauce craftsman plays the role of a vessel’s captain in determining to which direction the soy sauce’s flavour and quality should be heading, precisely controlling each step of the fermentation process to ensure the final outcome meets satisfactory standards. In Kuala Lumpur, there are only a handful of experienced craftsmen currently still active in the industry, Uncle Ng being one of them. During his youth, he worked at a large-scale soy sauce manufacturer for 12 years, began toiling before dawn, carrying burdens over 100 kilograms on the shoulders, accumulating precious experience and mastering the art of brewing soy sauce.

Having left his former employer, Uncle Ng chose Kampung Lee Kong Chian, a Chinese settlement of about 300 households, to start his own business. The village occupying 30 acres used to be a plot of coconut trees opposite Lee Rubber Manufacturing in Kuala Lumpur, in the 1960s it was offered to employees for building their own quarters, later on tenancy was extended to non-employees. The settlement was built without a plan, hence the unstructured character of the village layout and narrow paths, however the residents are very community oriented. Uncle Ng was elected as the community board chairperson for almost 30 years due to his diligence.

Chin Chong Soy Sauce was founded in 1973, producing naturally brewed soy sauce, cooking caramel, vinegar, and various sauces. The brand name was inspired by Uncle Ng’s name, suggested by a friend and heartily approved by Uncle Ng himself, as he jokingly said it is suitable for any line of business. In the initial days, Uncle Ng multitasked by brewing soy sauce in the morning and went selling soy sauce door-to-door with his mother-in-law. It was challenging to convince customers to try their homemade soy sauce, with doubts about product authenticity.

Eventually, Uncle Ng’s hard work paid off, Chin Chong Soy Sauce built a positive reputation and shifted to wholesaling, many restaurants became loyal customers. Apart from Uncle Ng’s excellent brewing skills, premium ingredients such as non-genetically modified soy beans are used. At the end of soy sauce fermentation, a sample of the resulting product is extracted and tasted by Uncle Ng who has a sensitive palate. After being approved by Uncle Ng, the soy sauce is required to undergo filtering, ultra-heat treatment, and bottling before leaving the facility.

86-year-old Uncle Ng Chui Chong now slowly steps into semi-retirement, reducing his work hours and handing over the reins to his children. In the yard full of old-time ceramic jars, by simply observing and sampling the flavourful soy sauce, the taste which lingers on Uncle Ng’s palate is a complex blend of life’s experiences.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Lady Rubber Tapper

Rubber trees stand tall and straight in neat rows, bright rays of the morning sun shine through the leaves. Madam Chong Sew Cheen stoops slightly to score a rubber tree with the pull-type rubber tapping knife in her hands, milky-white latex sap flow downward the diagonal cut. Madam Chong inserts a metal spout to allow the latex to drip into a collection cup held in place by a galvanized wire.

In the 20th century, there was a massive boom in rubber trade, Malaya became the world’s largest producer of natural rubber, which attracted swarms of British capitalist investors. As Malaya gained independence from British rule, plantations were divided and sold upon British capitalists leaving the country, several locals spent their hard-earned money to buy over and became smallholders. Mambau, where Madam Chong resides, was mainly consisted of rubber plantations. At eleven years old, she followed in her mother’s footsteps to tap rubber at a British-owned plantation. Over the next six decades, she moved around to work under different smallholders. 

The rapid economic growth since Malaysia’s formation led to urban sprawl, property developers acquired plantations in Mambau and surrounding areas to build new townships such as Seremban 2 and Bandar Sri Sendayan. In order to sustain a livelihood, Madam Chong had to work at remote Malay reserved lands, making daily trips alone via motorcycle for about twenty minutes, passing by residential and commercial properties which used to be rubber plantations, to reach her current workplace. 

The switching of workplace brought on changes to Madam’s Chong working mode, where she now rents rubber trees from the landowner for a fixed monthly fee, and she is free to arrange her own working hours and workload.  Due to the amount of latex sap produced by rubber trees being limited, she divided the six-acre plot into two patches to be tapped alternately, the downscaled working area means that she no longer need to rush to work before dawn, as it can be completed throughout the morning.

Around seven in the morning, Madam Chong arrives at the rubber plantation on her motorcycle, ties on her apron and headscarf, lights a mosquito coil to hang upon her waist, then goes around the rubber trees with her bucket of tools. A regularly used tapping knife, a spare one, some metal spouts, a parang to collect firewood, and spare spark plugs in case her motorcycle misfires. After completing her work around noon, she goes home to have lunch and rest, later in the evening she sharpens the tapping knives and gets ready for the next day’s toil.

Mambau’s rubber industry dwindled in line with weakening global demand, smallholders converted to palm or durian plantations. Local rubber tappers either change their jobs or retire, only a handful remain persistent lke Madam Chong. Big cities offer more opportunities, younger generations rather flock to urban areas than tap rubber. Nowadays rubber plantations face workers shortage, even in hiring foreign labour. Local Chinese rubber tappers are becoming increasingly rare. 

Septuagenarian Madam Chong has been working as a rubber tapper for the majority of her life. Although she occasionally suffer leg pain from walking on slopes, she remains jovial and have no plans to retire yet, as she may pass time and exercise through her work. Despite the decline of the rubber industry, Madam Chong still manage to make a living.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Evon Pang
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Richard Ng: Orchid Breeder

As the greenhouse door slides open, orchids of varying hues sway gently in the cool air-conditioned breeze. The founder of Seremban Orkid Nursery in Mambau, Mr Richard Ng, strolls among the neat rows of flowers. “Its leaves uphold righteousness, its flowers bloom unpretentiously.” Drawn in by the refinement of “the gentleman of flowers”, Richard dedicated 27 industrious years to orchids, starting from growing orchids as a hobby to undertaking research in breeding techniques.
Orchids belong to the plant family Orchidaceae, home to over 20,000 species which can be crudely classified into native and hybrid. Native orchids grow naturally in the wild, taking on diverse forms due to different climate types; hybrid orchids are created by crossing genus or species, usually cultivated in vitro. Orchids look attractive, Phalaenopsis being a popular choice for home decoration due to its flowers resembling a butterfly in flight. Certain orchids have medicinal properties, for instance Dendrobium Officinale is known to regulate metabolism, one of the ten most valuable traditional chinese medicine herbs.
In Richard’s nursery, thousands of orchid species are being mass propagated within five greenhouses dedicated to germination and two evaporative cooling greenhouses, catering to orchid enthusiasts. Through his daily toil, Richard gained much experience and knowledge, building a strong foundation for breeding improved species. It is very difficult for orchid seeds to germinate naturally, whereas they proliferate under sterile conditions in a culture medium. However, breeding to produce exotic colours or interspecific hybridization may have up to 90% chance of inviability.
Orchid breeding involves selection of parents for cross-pollination, with the pollen donor as the father and the seed bearer as the mother. The pollen is extracted from the stamen and transferred into the stigma, then the mother plant is labelled with the pollination date and accurate genetic information. After fertilization, a seed pod will form and mature in five to six months. Orchid seed germination takes place in a sterile environment where the tiny, dust-like seeds are obtained from the pod and dispersed into flasks containing a culture medium. As the seedlings reach a certain size, they are deflasked and potted, yet requiring at least another year’s care until the first bloom.
Ater the first flowering, new hybrid orchids can be registered to an international registration authority such as the Royal Horticultural Society (RHS) or American Orchid Society (AOS). To date, Richard has successfully breeded over 3,800 new orchid species, including one named after himself, Dendrobium Richard Ng, Seremban O.N. He is also active in orchid conservation, efficiently propagating native and endangered species.
Growing orchids is both relaxing and satisfying. Every day, Richard Ng observes the growth status of orchids in the nursery, and water, fertilize, or trim flower spikes according to their needs. His son assists him in sales affairs, expanding the business globally through online marketplace. Richard, who is in his seventies, smiles like a blooming flower as he watches over his beloved orchids.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Golden Horse Bakery

Tear open the white packaging with red printing of a horse standing amid the glow, nibble on the soft vanilla cream bun, it brings back sweet childhood memories. Golden Horse Bakery in Semenyih has been producing handmade traditional breads and buns since 1981, feeding generations of the local population. The most popular item is cream bun, followed by coconut bun and oven-dried bread (roti kok). The breads are not only sold in the bakery itself, but also supplied to nearby grocery stores and traditional coffee shops, a familiar favourite of those born and bred in Semenyih.

40 years flew by, Semenyih has developed from agricultural plantations into a township, yet Golden Horse Bakery retained its original facade. Upon opening the cream-colored folding shutters, breads and buns filled the wooden racks and shelves in sight. In the other part of the shop sits a large wooden workbench, on which countless bread were made and decorated. A shared space for both production and retail was the idea of the founders, who made the wooden furniture with their own hands. The original packaging and recipes are also passed down, including how to make the cream bun fillings and coconut bun fillings.

The current proprietor of Golden Horse Bakery, Lee Boon Kit, is born into a family of bakers. His grandfather ran a bakery in Tampin, Negeri Sembilan, and most of their relatives are also bakers. In 1980, his aunt got married in Semenyih and invited her brothers (Lee’s parents and uncle) to establish a joint venture, hence Golden Horse Bakery came into being. As Lee’s uncle and aunt pulled out of the business, his parents considered closing for good. Having just graduated from high school, Lee decided to take over the business. With his sisters lend a helping hand every now and then, the family managed to keep the bakery in operation.

Since childhood, Lee Boon Kit observed his family members at work, and fully understood the onerous nature of producing handmade bread. Daily working hours range from 12 to 15 hours, with meagre earnings and very little free time. The family members work as a team, sharing the workload from measuring ingredients, mixing and rolling the dough, bread shaping, moulding and fermenting, to baking. For Lee, getting his face flushed red upon removing bread from the hot oven is just another ordinary aspect of his work. There are no hired workers, the family are quite happy to do everything themselves despite the tedium.

In earlier years, Golden Horse Bakery offered certain types of classic bread, recently increased to over a dozen varieties due to market demand. Apart from serving long-term regular customers, tourists, and foodies looking for traditional taste, they also supply Hainanese bread loaves to coffee shops. As all the bread are made by hand, Lee keeps a tight constraint on each day’s production quantities to avoid compromising the food quality. If necessary, he liaises with the customer to complete large orders in two days instead of one. 

Rapid urbanization caused a shift from traditional handmade food to mass production for increased efficiency and output volume, as well as the usage of food additives to extend shelf life and taste enhancement. As a youngster, Lee Boon Kit keeps up the practice of handmaking breads and is strongly against food additives, maintaining the rustic texture and the simple yet familiar taste.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Evon Pang
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Kites in Jenjarom

Colourful kites dancing in the breeze, decorating the blue skies on a leisurely weekend afternoon. A group of kite enthusiasts gathered on a field in Jenjarom’s residential area, enjoying this traditional pastime regardless of age, ethnicity or nationality. Some of them would bring handcrafted kites, showcasing attractive appearances and excellent flying abilities.

Two middle-aged kite hobbyists turned kite maker, Ang Lian Seng and Ang Teong, have been actively flying kites at the Jenjarom field for over thirty years. In their youth, they bought handcrafted kites by others to dismantle and study the dynamics, gradually mastering the skills by imitation and improvement. They are able to produce kites of various shapes and sizes, for instance bird, butterfly, and Malaysia’s iconic Wau. Previously they barely knew each other, however they got along capitally in recent years of semi-retirement, often spending time together making kites while exchanging ideas.

The history of kites date back over 3000 years, an established traditional handcraft. Bamboo strips, twine, paper, glue; merely four materials involved, seemingly simple yet the actual procedure put a kite maker’s skills to the test. Matured bamboo is preferred due to better resilience, split open and leave to dry for three months. The dried bamboo is then peeled and cut into strips, and sawn into required lengths conforming to the target kite size. Next up is the most important step —— whittling bamboo strips, which is using a knife to trim the bamboo strip into a consistent thickness. The resulting thickness determines how far could the bamboo strip be bent. To maintain the bamboo strip’s bendability and resilience, during the whittling process one must make adjustments through close observation and sense of touch, gaining experience along the way, hence it is most time-consuming, requiring much patience and attention to detail.

Having prepared satisfactory bamboo strips, the kite frame may be constructed in any desired shape, however it must achieve left-right balance as well as head-tail weight balance. After tying the kite frame with twine, brush some glue to attach the paper (nowadays water-resistant plastic sheet is used instead), ensuring uniform tightness. Excesses are trimmed after the glue dried, then the kite is ready for a test flight outdoors. As long as the aerodynamic surfaces are balanced, the kite may fly steadily. Different kites may yield different curved surfaces due to wind pressure, determining which wind conditions will be ideal for the kite’s flight. 

Kite flying does not require fancy skills, just pick a kite suitable to fly in the current wind condition and pull along with the prevailing wind direction. Larger kites may require two persons cooperating to launch, one holding the kite in a stationary position while the other holding the spool runs against the wind for a short distance, the kite can be released once the twine is taut. As the kite rises to a certain height, the airflow becomes relatively stable, therefore the kite maintains a steady position. To recover the kite, walk towards the kite while reeling in to bring it down slowly, preventing damages from a sheer drop.

Dragon kites are seldom seen in Malaysia, Jenjarom’s kite enthusiasts happened to pick up such skills by chance, enabling an impressive dragon kite soaring and wagging its tail to be seen. The dragon kite is made up of a three-dimensional head, eighty body parts, and a tail. Its overall length beyond a hundred feet, and requires at least three persons to launch it into flight. The making of the dragon head is tedious, it has to be as lightweight as possible due to being incapable of flight, so that it may be lifted into the air by the body parts. Besides, the production of eighty identical round pieces for the dragon body requires careful examination and much patience.

“Dance joyfully like a butterfly, height adjusted by a string.” The skyward kite and the people on the ground are connected by a single strand of twine. Brought together by common interest, pursued crafting due to passion; as their handcrafted kites rise to the skies, their faces are lit with proud smiles. Though times changed, people nowadays prefer playing mobile games over traditional pastimes, Ang Lian Seng and Ang Teong are happy to share their experience with rookies, in the hopes of passing down kite-making skills. 

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2022 ECHINOIDEA SDN BHD