Grasp hundreds of fine bamboo sticks, align them, dip in water, coat with finely ground sandalwood powder. Swirl the wrists in a “blooming” motion, the powder that float up in the air will attach to the bamboo. Repeat the above steps thrice, produce batch by batch, spread out on racks and dry under the sun. Once dried, dye the base and pack. 67-year-old Foo Kok...
Teochew Mooncakes in Setapak
Traditional Teochew mooncakes incorporate lard into both the skin and the fillings, the pronunciation of lard in Teochew language is “la”, hence the name “La Piah”. Its crust is thin and flaky, its fillings thick and soft; it is round and shaped like a drum, and baked to a golden hue. Another Mid-Autumn Festival delicacy is “La Ko”, a steamed glutinous rice pudding with lard,...
Scissors Sharpening in Petaling Street
“Did you know that scissors have got a heart?” Uncle Chow Hon Meng points at the pivot screw connecting the two blades. This heart, which does not beat, plays a key role in cutting performance, as it controls the blade tension, neither too tight or too loose, in order to function properly. Sharp blades create a smooth, clean cut, whereas dull blades are inefficient, resulting...