Category: Native Cuisine

A charcoal fire which has never died down in 60 years, with smoke diffusing throughout the coffee shop, delivering wafts and wafts of coffee aroma. Since founding till now, Chuan Hoe Coffee Factory located in Klang retains the traditional production method, persists in using firewood as fuel, using a charcoal fire in roasting coffee beans with a unique wood fired smokiness. Among the two remaining old coffee shops in Klang, they are the only coffee bean supplier which still uses wood fire to roast coffee beans, continually providing supplies to local shops and stalls, as well as selling packaged coffee powder with a better quality.

Despite his elderly age, the owner Mr Tan Loon (transliteration) still performs each task by hand, especially the most important task of roasting coffee beans. Experience is crucial in exercising precise control over timing and temperature, in which the most challenging procedure is adding brown sugar to roast together with the roasted coffee beans. His son Eric Tan is in charge of sales and marketing, including advancing into online marketing and opening the factory to the public, in order for consumers to have the opportunity to visit and understand the production process of the traditional coffee industry.

At the moment traditional coffee production factories face several challenges, especially profits. Eric dejectedly expresses that in terms of selling price and production scale, they are unable to compete directly with big brands. The entire handmade process is time-consuming and produces limited quantities, the cost of firewood increases constantly, and wood-fired roasting production time takes an additional three to four hours compared to using gas. Moreover, there are fewer and fewer who mastered the craft of wood-fired roasting coffee beans, and the younger generation are not interested in this industry.

Chuan Hoe Coffee Factory persists in pursuing the traditional way to continue roasting aromatic coffee powder.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Everything’s Changed from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Jingle, jingle, jingle… this thrilling clank has not paused over 60 years. An old-fashioned bicycle, a wooden sunshade, a hammer in one hand and an awl in the other, crushing the big tray of stiff candy made from maltose and sugar into small pieces. These small pieces are a traditional handmade snack sold by Mr Tey Kim Wah (transliteration) for the sixty years: Jingling Candy, also known as Royal Consort Candy.

Apart from retaining the traditional selling method, 82-year-old Mr Tey still patiently produces jingling candy on his own, behind his house in his singlet and a towel wrapped around his shoulders. Firstly, cook the maltose and sugar for two to three hours, then cool down the syrup using large amounts of cold water while constantly stirring it. Subsequently is the tedious sugar pulling process, pulling the hot and heavy sugar until it turns milky white. Mr Tey’s great skill is much admired.

Mr Tey is an enthusiastic advocate for education, he is often seen at various school fundraising events. His son Kravin Tey takes over this business, going on to sell jingling candy the traditional way all over Peninsular Malaysia, continuously rendering the thrilling clank.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : After All That You Said from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

To make a living, it depends on the weather. The second generation successor of Hup Teck Soy Sauce, Mr Low Pak Tong says casually while pointing at hundreds of ancient soy sauce earthen jars in the courtyard and looking up towards the sky. This well-established octogenarian brand of housemade soy sauce located in Gopeng, Hup Teck Soy Sauce, has been taken over by the third generation since its launch. During all these years, the family-run business still insisted on using pure and natural resources as well as traditional production methods, genuinely handmade, the entire process time-consuming and laborious.

A jar of soy sauce needs to be exposed beneath the hot sun for three months, the thick caramel soy sauce requires up to six months duration. Each day, the lid needs to be removed for the fermented soybeans to be exposed to the sun. If the weather is cloudy or rainy, the lid must be put on immediately to prevent contact with water. During rainy seasons, the exposure process needs to be extended for a few more weeks.

Hup Teck Soy Sauce is only sold in its own retail outlet, and is not sold out-station or exported. The glass bottles containing the soy sauce are continually reused, and therefore did not bear any labels or branding. Over the years, their reputation was built up by word-of-mouth and good quality, attracting the support of regulars as well as customers abroad who would pay a visit to their premises.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Emmas Waltz from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD