UNINESS

Yuen Choon Rattan

Utilising raw materials available locally, amid semi-completed and woven rattan products, long, thin rattan strips are neatly arranged on the floor. In the workspace, 80-year-old Grandma Lai Ah Moi attentively weaves rattan products using both hands and feet. Chop Yen Choon in Simpang Renggam, Johor, is the originator of the local rattan industry, operated by Grandma Lai and her husband Mr Chua for decades while raising their children. The old Mr Chua passed away 3 years ago, his son Chua Boon Ho succeeded the rattan workshop, while large and complex items are crafted by an Indonesian lead worker with more than a decade of experience.

In the 1950’s, pineapple planting was initiated in Simpang Renggam, thus derivative industries blossomed, such as pineapple processing manufacturers, iron smiths, and rattan weaving. Due to strong demand of rattan baskets during harvest in the pineapple plantations, the local rattan industry developed rapidly. From hand-carried baskets in the earlier days to baskets being worn on the back nowadays, pineapple plantation owners order thousands of rattan baskets annually, being a long-term regular customer of Chop Yen Choon. The rattan industry in Simpang Renggam flourished in the 70’s to 80’s, woven rattan products were being widely used in all sorts of trades. For instance, the extensive usage of rattan dustpans besides being a daily necessity, breeders can use it to scoop chicken droppings, while construction site workers can use it to scoop sand and soil. Since rattan products were greatly sought after, local housewives weave rattan products during their free time for side income. Even though plastic products then gained popularity and gradually replaced rattan products, customers still prefer the better flexibility of rattan dustpans.

Grandma Lai and her husband took over the rattan workshop from their brother-in-law 40 years ago, she was also a rubber tapper therefore she weaved rattan in the afternoon upon returning home. Without receiving any proper training, she took apart rattan products woven by others in order to research and gain insight on how to weave, putting in painstaking attempts to acquire this self-taught skill. Initiating a business is always challenging, when Grandma Lai first started selling rattan products, she went door-to-door convincing others to purchase her rattan dustpans at RM1.50 and rattan baskets at RM6. The amount of efforts she put in were greater than revenue, it was difficult to make ends meet, however she did not ever think of giving up. She continued to strive, working hard together with her husband. Their business improved, employing dozens of workers during its peak.

Under the influence of his parents, Chua Boon Ho mastered the basics of the rattan industry from childhood. Afterwards, with familial support, Boon Ho and his brothers went outstation during their youth on a journey of learning and broadening horizons, venturing into different industries or even starting their own businesses. Thanks to the stable operation of their parents’ rattan workshop, the Chua siblings have sufficient time and space for progress beyond, therefore Boon Ho truly appreciated the solid endeavors of his parents. Due to their advancing age, Boon Ho decided to return and take up the family business. Demands for traditional rattan products dropped over changing times, declining business volume and lack of staff are among the dilemmas which Boon Ho overcame. In honour of relationships over decades since the previous generation, Boon Ho did not implement drastic price increments, he simply maintains breakeven without causing financial burdens to his clients. Being brought up by weaving and selling rattan products, the affection of familial bonds aspired Boon Ho to share and spread the precious experience and knowledge inherited from his parents, transforming rattan products from daily necessities into decorative items, so that younger generations still get to recognize and admire rattan products.

In the historical trail of Simpang Renggam’s development, pineapple plantation and the rattan industry are closely interwoven into magnificence showered by laboring sweat. Sweet remembrance of his late father entwined like rattan vines, Boon Ho thankfully gives back to his parents’ nurturing grace, persevering to sustain the family-run rattan workshop.

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
Production Assistant : Michael Lerk
Music : Morning Dew from SerenityStudio – Youtube

COPYRIGHTS 2020 ECHINOIDEA SDN BHD

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Cendol in Simpang Renggam

Within the row of shophouses beside Simpang Renggam main street, there is a Cendol stall popular with local residents —— Gerai Cendol Sathar. Under the blue canopy, stall owner Ahmad bin Sathar is busy making bowls of snowy fine shaved ice with the ice-shaving machine, topped with fresh green Cendol, brownish Gula Melaka sauce and rich Santan sauce. Among the colourful condiments are maroon candied red beans, pink Sago, golden corn in evaporated milk, as well as the option to add on glutinous rice according to personal preference. All ingredients are made in-house, prepared fresh daily, widely praised by customers and attracts people from near and far.

Sathar Cendol stall operates in the same spot since its establishment, never since relocated. The stall is set up between two shophouses, coincidentally an alley lies behind, therefore simple tables and chairs are placed in the vicinity for customers to be seated while waiting, as well as enjoying the exquisite sweet Cendol. Local residents and neighbouring shop owners achieve a tacit understanding not to drive or park their cars into the alley. A special sentiment flows through this alley, the rustic shaved ice containing fond memories of local residents who enjoy the delicacy since young.

Cendol is a type of jelly made from a mixture of extracted Pandan leaf juice and rice flour, naturally green in colour, originating from Java, Indonesia in the form of a beverage. Cendol has a mellow Pandan taste and a smooth texture, combined with shaved ice, Gula Melaka sauce and Santan sauce for a fresh and cool mouthfeel. In Malaysia’s perpetual summer, it is nice to be able to enjoy a bowl of icy Cendol anytime. Not only is Cendol popular throughout Malaysia, there are also a variety of condiments and eating methods, such as adding in peanuts, cashew nuts, attap fruit, jackfruit, ice-cream, or even durian.

Under the blazing sun, the heavily perspirating Ahmad bin Sathar is currently the fourth generation successor of this family business with over 60 years of history. Ahmad’s great-grandfather migrated to Penang from India during the olden days to seek employment, and learnt the trade from a Javanese. Back then he carried the equipment and condiments on a shoulder pole, selling door-to-door in the villages of Penang to Prai. Afterwards, Ahmad’s grandfather succeeded this trade and went selling Cendol in Teluk Intan, Perak. As he passed away, the third generation successor Sathar, who is Ahmad’s father, shifted southwards to settle down at Simpang Renggam in 1956, establishing his stall with the family trade by selling Cendol on a tricycle.

To make a living in a foreign place is not easy, however generations of Sathar’s family survived and provided for their family with the craft of making Cendol. Sathar perseveres in his only familiar skill, refusing to be underestimated due to being self-employed. Apart from raising ten children, he even managed to open his own Mamak store (Restoran Usaha Berkat). Reminiscing being questioned by government authorities whether he could afford the monthly loan repayment of RM2500, Sathar merely smiled, notwithstanding his bitter struggles where nobody bears witness to. As Sathar’s sons (Ahmad and his brother) succeeded his business, they retained the original stall name out of respect to their father.

The essence of grass-root spirit is tenacity and independence, like a blade of grass, rooted firmly and standing tall even though weather-beaten. Just like Sathar’s family, undeterred by difficulties, working hard to make a living by selling bowls of delicious Cendol.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Production Assistant : Michael Lerk
Music : Twinkle In The Night

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

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Datuk Gong in Simpang Renggam

During desolate years, Chinese forefathers sailed over and settled down in Malaysia, shedding blood and sweat in cultivating their own success, safety and wellness are of immediate concern to them while working abroad. Be it in rural countrysides or on streets and alleys, business districts, residential areas, or industrial sites, a small red shrine could be observed outdoors, the flowing incense smoke an offering to the guardian god of common folk —— Datuk Gong.

In the dense Chinese cultural history, there is a deeply-rooted belief in regional Land Gods. Upon settling in Malaysian lands, co-existing with compatriots from other races, praying together to be safe and sound, hence fusing the perception of regional Land God with pre-Islamic Malay Datuk Keramat spirit belief, resulting in a local God well-known across the country. The common representation of Datuk Gong is an elderly person wearing traditional Malay clothing, otherwise having numerous natural presence such as massive termite nests, towering ancient trees, or sacred stones. Datuk Gong accepts offerings from all races but not consuming pork, usually contributions are made according to Datuk Gong’s preference, including curry, turmeric rice, cigar etc.

Peninsula Plantation located in Simpang Renggam, formerly known as South Malaya Pineapple Plantation, is the largest pineapple plantation in Malaysia. The plantation was developed in 1954 on a large scale, covering an area of over 6,000 acres, with up to 400,000 pineapple trees planted. Back then there were hundreds of staff working in the plantation, including both local residents and labourers from neighbouring areas, made up of the three major races. This Datuk Gong shrine is located inside the plantation, its original site was a pile of stones near its current site, no matter supervisors, lorry drivers, or staff who plant and harvest pineapples, all of them will pay their respects on the way to and off work.

During the earlier days, there was no mosque near Peninsula Plantation, therefore it did not seem odd that compatriots from other races also prayed to Datuk Gong. In 1965, after the durian trees planted beside the rocks were struck by lightning, staff from the three major races joined efforts to build a temple as a place of shelter for Datuk Gong, which is today’s Ling Sian temple. The plaque recording contributions made fades gradually, however the ink is still legible, a witness to the multicultural Malaysian community living together in harmony.

On 18th November, the annual celebration of Datuk Gong’s birthday, the plantation staff will worship with curry rice prepared by Malays. Back then it was extremely busy during the festive celebration, besides Chinese opera shows, there are also wayang kulit and movie showcases to cater for compatriots from other races, both held together at the empty space in front of the temple. People of three major races gather for the auspicious event, enjoying in harmony. Now it is different, Malays strictly adhere to Islamic practices, whereas Datuk Gong is continually worshipped by the local Chinese devotees, who set up a committee. Apart from upholding the reverence of Ling Sian Temple, they also organize a series of activities such as the annual Datuk Gong birthday celebration, contribution to the needy and eldery, as well as Chinese New Year Spring Lantern Festival Dinner.

The Datuk Gong inside the plantation of Simpang Renggam pours out blessings to the locals in their work and lives, becoming their belief and spiritual sustenance. From a small shrine to the construction of Ling Sian Temple, step by step, the historical imprints show that the worshipping of Datuk Gong is not considered as religious, but a sense of respect for Mother Nature and the land we live on. Only by maintaining a heart filled with awe, there will be a smooth and safe life journey.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Drone : Daniel Lim
Video Editor : Michael Lerk
Production Assistant : Michael Lerk
Music : Dyathon – With You from YouTube

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

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