Located in Bukit Pelandok, Negeri Sembilan where the majority of the population hailed from Fú Zhōu, is a 60-year-old biscuit factory —— Swee Tin Biscuits. A Fú Zhōu biscuit specially made annually just before mid-autumn festival —— “wooden biscuit” (also known as “firewood biscuit”, charcoal grilled sesame biscuit, “war biscuit”, or even “mouldy biscuit”) are produced in celebration of the occasion. The oblate-shaped “wooden biscuit”...
Category: Native Cuisine
Stories about Malaysian food heritage, family recipes, regional specialities, and the people preserving traditional flavours and preparation methods.
Tofu in Sungai Udang
In Sungai Udang, Melaka, there stood a handmade tofu factory which spun 50 years of history, each morning freshly producing firm tofu, fried tofu, soybean milk etc. The tiny tin-roofed tofu factory is located within the proprietor’s own courtyard, abiding by the traditional woodfire way of producing artisanal handmade tofu. The procedures of manufacturing handmade tofu is tedious, the quality of the tofu entirely relies...
Hainanese Rice Dumplings “Lap”
Hainanese rice dumplings, or “Lap” in the Hainanese dialect, is not only a local speciality delicacy, it also symbolizes affection and good fortune. Embedded within is the appreciation concept from the depth of Chinese culture. Enjoying “Lap” in good times entwines fortune, while having “Lap” during bad times extricates bad luck. Gifting “Lap” in good times relay wishes and great expectations, while a gift of...