UNINESS

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

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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

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Tricycle Bao Stall in Kajang

In the evening, a tricycle appears beside the main road of Sungai Chua heading towards Kajang town, and disappears as the skies darken, passer-bys may not notice it without paying close attention. A grey canvas is propped up to protect the stallowner and the stack of bamboo steamers from unpleasant weather. Upon lifting the lid, the mouthwatering aroma of various handmade bao wafts through the vapour.

Each morning, the preparation of ingredients, mixing fillings, dough fermenting, bao wrapping and steaming are all done by Uncle Wong Seng Kit’s own hands, with the assistance of his wife. Despite the toilsome procedures, they persisted in making and selling fresh bao every day, without leaving anything overnight. As Uncle Wong is now in his seventies, to avoid negative impact on their health, the scale of daily bao production is adjusted according to their capabilities. The quantity of handmade bao is very limited, it is up to luck whether or not one get to taste it.

Nicknamed “the Bao uncle”, Wong Seng Kit is the second generation operator of the tricycle bao stall. His father used to cook in a Hainanese coffee shop, afterwards in 1962 he started his own business as a mobile hawker selling bao. In daytime, the entire family cooperated in making bao, then in the evening they would push two tricycle stalls onto the hill of Sungai Chua and beside the main road respectively. Later at night, they would operate in Kajang town outside the two big cinemas. Due to changes impacted by township urbanization, it became impossible for tricycles to pass through elevated highways, therefore they settled to operate at a fixed location near home.

During his youth, Uncle Wong worked in Sabah. After his marriage, he set up his own machinery factory which unfortunately went bankrupt in the global financial crisis of the 1980s. Upon returning home, he got back into the production of handmade bao, whereby he decided to follow in his father’s footsteps, with his wife willingly supporting him. Uncle Wong not only inherited his father’s skills, but also the recipes and tricycle stalls (now the third one in use), now an icon on the streets of Kajang.

For decades, Uncle Wong and family are accustomed to the lifestyle of making bao in the daytime and selling in the evening. The stall is usually open around 6PM, and the handmade bao are sold out between 45 minutes to two and a half hours. In the past two years, due to Covid-19 related restrictions, opening hours are rescheduled to 4.30PM. Technology advancement contribute to changes in business model, where customers may opt to drive through or place phone orders to their convenience.

Uncle Wong, pushing his tricycle bao stall, leads a simple and stable life. Instead of chasing after wealth, he wishes for family happiness and health. The skin of his hands are rough due to constant exposure to high heat, to which he has build up a certain level of tolerance. His passion and adherence to food quality did not evaporate over time. Take a bite of steaming hot handmade bao, sample the fresh taste of simplicity, fill the heart with endless warmth.

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

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