Wonderful things can be achieved when there is teamwork and collaboration. The third generation successor of Hooi Kee Bean Curd Factory established in Bentong for over 60 years, Mr Kan Kok Leong and his wife Pon Yin Lai are living proof for this idiom. Mr Kan Kok Leong inherited the family business from his father Mr Kan Man Kum (transliteration), whereas the signboard Hooi Kee...
Category: Native Cuisine
Stories about Malaysian food heritage, family recipes, regional specialities, and the people preserving traditional flavours and preparation methods.
Roasted Peanuts in Raub
Each speck is the fruit of hardship. Sinn Loong, a family-run peanut factory in Raub, retains the traditional charcoal roasting technique since its establishment back in 1948. Moreover, the processing of peanuts are handled by human hands only. From seasoning, soaking, exposure under the hot sun, roasting, hand-picking, to packaging, the trivial and time-consuming process requires five days to complete. During the rainy season, an...
Roti Kok in Machap Baru
When Malacca was still under colonial rule as the British Crown Colony of the Straits, Mr Puah Sen Fong (transliteration) who originated from Qiongzhou (now Hainan) established himself in Machap, producing oven-dried bread strips for the locals. Since 1935, Kenn Guan Hiong has been succeeded for four generations. 83 years later today, Roti Kok has become a household favourite in the southern region of Malaysia....