Poon Choi (also known as Basin Feast) is a traditional Hakka festive dish, with over a dozen ingredients stacked layer by layer inside a metal basin or claypot, full to the brim, symbolizing prosperity, as well as family reunion. The ingredients used in Poon Choi are according to one’s means, and vary with regional or personal preference. The making of Poon Choi may seem simple,...
Category: Native Cuisine
Stories about Malaysian food heritage, family recipes, regional specialities, and the people preserving traditional flavours and preparation methods.
Teochew Mooncakes in Setapak
Traditional Teochew mooncakes incorporate lard into both the skin and the fillings, the pronunciation of lard in Teochew language is “la”, hence the name “La Piah”. Its crust is thin and flaky, its fillings thick and soft; it is round and shaped like a drum, and baked to a golden hue. Another Mid-Autumn Festival delicacy is “La Ko”, a steamed glutinous rice pudding with lard,...
Apam Balik in Petaling Street
Uncle Hon Tin Long is a daily fixture among the hawkers of Petaling Street. He pushes a trishaw cart onto Jalan Hang Lekir, and sells freshly made apam balik and nyonya apam balik under a colorful umbrella. Uncle Hon is always jovial, and can chat with passersby. Now over 70 years old, he has been in Petaling Street for almost six decades, running his own...