Persatuan Peranakan Baba Nyonya KL Selangor

We are pleased to announce that our celebrity Nyonya Chef, Debbie Teoh will be spearheading  a team of chefs at the Park Royal Hotel KL during the Nyonya Food Promotion from 9th May to 10 June 2012.

Chef Debbie  will be holding a special Peranakan food cooking demo specially for PPBNKLS on:

Date:  Saturday 26th May, 2012
Time:  10 am to 12.30 noon
Dishes :  She will demonstrate the art of cooking  Ayam Kapitan, Otak-otak and Cendol.
The cooking demo will be followed by a buffet  – of delicious Nyonya and international food

This event is specially catered for PPBNKLS members and friends.  Fees are as follow:
Members – RM75 per head nett
Non-members – RM85 per head nett.
Reservations on first-come-first-served basis with full payment made into the Association’s account ie OCBC account no 707-108189-2 for ‘PPBNKLS (2008) if banking in,  or ‘PPBNKLS’  if doing an online transfer.

Please note we cannot accept any more reservations once the maximum number of 25 is achieved or after Saturday 19th May 2012.

We appreciate your kind support.

Updated: 26.4.12

These photos are from Baba Roland Lee’s Facebook album and Baba Pepper Lim.

The PPBNKLS is pleased to announce our annual Dinner and Dance.

We will feature a Chinese sit down dinner in an evening filled with fun, laughter and music. Bring along your dancing shoes as we are engaging to provide joget and oldies music to our joget party.

This year, the theme of our dinner and dance  is ‘RED’.

Details are :
Date: Sunday, 22nd April, 2012
Time: 7.00 pm
Venue: The Main Ballroom, Royal Selangor Club, Jalan Sultan Hishamuddin, Kuala Lumpur (next to Dataran Merdeka)

Ticket prices: RM70 for members, RM90 for non-members and RM50 for Youth Members.

Last year’s dinner themed Joget Night was highly successful, featuring music, dance, choirs, a humourous skit, joget, and was a Sold Out event.

Contact Baba Peter Chua (012-2310456) or Nyonya Helen Chen (019-3382122) on how you can book your tickets.

by Senth Tan

PPBNKLS orangised a Peranakan food demonstration by Celebrity Nyonya Chef Debbie Teoh.

Nyonya Debbie demonstrated three main dishes from the northern and southern regions and one dessert i.e. Juhu Char, Pucok Kledek Masak Lemak, Pongteh Ayam and Sagu Gula Melaka in this session. All the main dishes can be eaten together with sambal belacan for extra zing.

Nyonya Debbie will be showcasing a mix of Penang and Melakan Nyonya cuisines i.e. Ju Hu Char, Pucok Kledek Masak Lemak, Pongteh Ayam and dessert Sagu Gula Melaka.  The main dishes go very well with steaming rice and sambal belacan.

Cut off date – Wednesday 14th March 2012.  Reservation accepted via full payment into Association’s account only.   Please note that we will be joined by members of the Bukit Kiara Equestrian Club and the Malaysian Culture Society.  So kindly book early to avoid disappointment.

Date: Saturday, 17th March, 2012
Time: 10 am to 1pm
Venue: Penchala Terrace (see map below) The Saddle Coffeehouse, Bukit Kiara Equestrian Club, Jalan Bukit Kiara, Kuala Lumpur

Map: https://www.facebook.com/pages/Penchala-Terrace/162191253835147?sk=info
or
http://penchalahills.weebly.com/getting-here.html

Fees inclusive of dishes prepared – PPBNKLS members – RM30/head and non-members -  RM40/head

Kindly make you reservation to me (peranakan_kl@yahoo.com.my), make your payment into the Association’s account. The Association’s account is OCBC Account No 707-108189-2 for ‘PPBNKLS (2008)’.  Please scan you bank in or remittance slip and email to me as proof of payment.

Updated 27.4.12

We are pleased to announce the first event for the year 2012 i.e. demonstration on the making of woven papaya chanap used by the Melakan Peranakans by an up-coming Peranakan culture enthusiast Baba Lee Yuen Thein.  You will be taught how to weave the papaya strip (using a ribbon for beginners) which you can later apply onto the papaya strips.

The event will be held as follows:
Date: Saturday 25th February, 2012
Time: 10 am
Venue: The Saddle Coffeehouse, Bukit Kiara Equestrian Club, Jalan Bukit Kiara, Kuala Lumpur.

Fees are as follow:
PPBNKLS members – RM25/head
Non-members -  RM35/head
Fees will include light refreshments.

Kindly make you reservation to me (peranakan_kl@yahoo.com.my) before Monday, 20th February 2012 and make your payment into the Association’s account by then. The Association’s account is OCBC Account No 707-108189-2 for ‘PPBNKLS (2008)’.  Please scan you bank in or remittance slip and email to me as proof of payment.

Our next event will be a cooking demonstration by the celebrity chef and author Nyonya Debbie Teoh in March 2012.   We will be posting information on this event very soon.

http://thestar.com.my/metro/story.asp?file=/2012/1/23/central/10306132&sec=central

THE sweltering heat that comes with Chinese New Year may send many scrambling for shade but the Peranakan Chinese, like Peter Chua, love the hot weather.

Chua even prayed that it would not rain as he needed the sun to dry some of the ingredients to cook the feast for the ancestral worship, an important Peranakan ritual performed on the morning of Chinese New Year’s eve.

He was kept busy constantly checking on the grated green papaya spread out under the sun, needed to make Acar Melaka (spicy pickled vegetables), when we met last Tuesday at his residence in Kota Kemuning, even though he was busy with the prayers to send off the Datuk Dapur (Kitchen God).

The Peranakan Chinese community, or Baba and Nyonya, refers to the descendants of Chinese, mostly merchants and traders who came to Southeast Asia in the 14th century.

Like the mainstream Chinese, sending off the deity properly is essential for the Baba and Nyonya to ensure he gives a good report about the household back in heaven.

The Kitchen God is sometimes called Datuk Naik as he ascends heaven every year.

Following tradition: Chua folding joss paper into the shape of a lotus.

Even though the rites involved and the dishes served are much simpler compared with what would have been prepared by his forefathers, Chua makes it a point to follow what his grandmother had taught him, with his 17-year-old son as assistant.

According to him, in addition to the usual mandarin oranges and Kueh Bakul, the ritual has to include the “Sam Seng”, which means chicken, duck and pork, paired with Chinese wine. In the Peranakan tradition, the wings of the poultry have to be tucked in through the neck and come out through the mouth.

However, Chua cannot explain the need to position the wings that way.

“This has been followed through the generations but my grandmother never explained why. The old people always say ‘Don’t ask’ when it comes to these practices, so we just follow,” he said.

The 48-year-old freight forwarder diligently follows the steps, from offering incense, chanting good words to burning joss paper, scurrying from the main altar in the living hall to the porch when the Tin Kong’s (Heavenly Palace) incense burner is placed, and finally to the kitchen to send off the deity.

A complete meal: The Sam Seng comprising duck, chicken and pork is offered to the Kitchen God when sending the deity off have to be complemented with Chinese wine.

He noted that most mainstream Chinese burnt the joss paper offered to the Kitchen God in front of the house while the Peranakan would do it at the back. While explaining to us, he folded the papers into what looked like a lotus, but he was not sure what the pattern symbolised.

Chua would be the first in his family to wake up on the reunion morning, as early as 4.30am to prepare all the dishes for the ancestral worship.

Traditionally there should be Dua Belas Mangkuk Lauk (12 dishes) in addition to the “Sam Seng”, fruits and the Kueh Nyonya.

He knows how to cook nine of these but will prepare only four as the process is just too tedious.

The four are Babi Pongteh (Braised Pork in Salted Bean Paste), Chap Chai (Mixed Vegetables), chicken curry and pork trotter, but most importantly, a fresh batch of Acar Melaka that is vital for all three important occasions in the year — Chinese New Year, Cheng Beng and Hungry Ghost Festival.

He was the only one out of three siblings who was keen and patient enough to learn the cuisine from his aunt. He has even turned his backyard into a herb garden. His wife is a Penang Nyonya but she lets him take charge.

Paying homage: The Seroja ritual is observed by the Babas and Nyonyas on the first day of Chinese New Year. Seen in this picture are Su Win (right) and Dr Lee (centre) serving tea to their maternal grandfather in the mid-60s. — Photo courtesy of Dr Lee Su Kim.

Chua does not mind taking pains to preserve the Peranakan culture. He also speaks Baba Malay at home and encourages his son to learn cooking. He believes his grandparents are watching.

Before the ancestral worship, the family would toss two coins to seek their ancestors’ approval to start the ritual. The approval comes in the form of a head and a tail.

“Believe it or not, you won’t get the approval when there’s something missing. That happened last year and when we checked, we found out that we had left out the Kueh Kapit,” he recalled.

Meanwhile, shreds of red paper from burnt out firecrackers, colourful and aromatic delicacies, the high-spirited clang of the lion dance are some beautiful memories of Chinese New Year for the president of the Peranakan Baba Nyonya Association of Kuala Lumpur and Selangor Dr Lee Su Kim, from her childhood days in Kuala Lumpur.

She related how members of her extended family hovered over the stove, oven and used mortar and pestle at the old house in Jalan Sin Chew Kee, Kuala Lumpur, to prepare various Nyonya delights, each needing elaborate preparation.

Traditional tool: The wooden moulds used to make Kueh Bangkit, a Chinese New Year delicacy for the Peranakan Chinese.

Kueh Bangkit (animal-shaped cookies made of flour and coconut milk), Kueh Kapit (Asian Love Letters), Kueh Bulu (mini sponge cakes), Kueh Bakul (sticky Chinese New Year cake), Pineapple Tarts, Butter Cake and Keropok (prawn crackers) were some of the delights. Everything had to be homemade, nothing should come from the plastic bag, even spices and curry powder.

Favourite dishes savoured during Chinese New Year vary from family to family and for the Lee’s, these include Pongteh Chicken, Nyonya Curry Chicken, Tau Eu Bak (pork stew in thick black soya sauce), Hati Babi Bungkus (pork liver balls), Itik Tim (duck and salted vegetable soup), Achar Awak and Pickled Ginger.

“I used to have a wonderful time helping the elders make Kueh Bangkit and the best part of it was dotting the eyes with a little toothpick. My siblings and I always looked forward to it, waiting so excitedly for our turn.

“If you don’t do it properly, grandma will come and poke your fingers with her ear digger,” she reminisced when interviewed at her residence in Petaling Jaya.

“We are trained from young to be seronoh and the emphasis is always on elegance and finesse,” she added.

Despite the tediousness, the Peranakan Chinese New Year preparation reflecting harmonious communal living has been meaningful and enjoyable for Lee, who has penned several bestsellers on the distinctive culture.

Her recent work, Kebaya Tales, won the first prize for fiction in The Star – Popular Readers Choice Awards 2011.

The intensity and authenticity of the 700-year-old Peranakan culture has inevitably been diluted, with many Nyonyas leaving the kitchen to achieve great heights in their careers.

“The recepies in Nyonya cooking were never written down in the old days, so to learn it you have to be there in the kitchen but many Nyonya mothers encouraged their daughters to study instead,” she said.

While busy with career development at a younger age, Lee, who is a sixth generation Nyonya from the paternal line, made it a point to learn Nyonya cooking during her 30s from her mother to keep her cultural heritage alive.

She serves friends and families traditional Nyonya delights, albeit “taking occasional shortcuts” such as using the blender.

The Baba Nyonya’s taboos and practices during Chinese New Year are very much steeped in the Chinese tradition, with a bit of Hakka and Hokkien influence due to where their ancestors came from.

The Malay or Southeast Asian influence is most obvious in the cuisine, which is also infused with touches of the Indian, Portuguese, Dutch and British.

Seroja is a unique practice in the community.

On the morning of New Year’s day, children have to go down on their knees to honour their grandparents.

“The Peranakan culture stresses a lot on respect for our elders and honouring our ancestors,” she said.

The interesting Peranakan culture was in danger of disappearing after World War 2.

Today, however, Lee feels there is a revival of interest in the community, as well as an awareness and pride in their unique hybrid identity.

“When everything begins to look the same in this globalised world, you will yearn for something that makes you different, for diversity and multiculturalism amid boring homogeneity.”

The Chanap

by Baba Lee Yuen Thien

Chanap is one of the many offering items for prayers in a Peranakan household. The word Chanap is a term that only the Peranakans of Malacca and Singapore recognize. The Peranakans of Penang, Phuket, and even Indonesia for example are not familiar with the word “Chanap”, even though they have similar objects of offerings in their traditions and practices, they refer to it as Bit Chien instead.

The Peranakans of Malacca coined the term Chanap from the Hokkien term Chien Hap. Chien in hokkien means ‘sweet’ or ‘preserves’ and Hap  refers to ‘a box’.  Therefore Chien Hap literally means ‘sweet box’. The Chanap thus is a display of preserved half-ripe papaya woven and carved in the shape of crabs and flowers and decorated on an elaborate box.

The Chanap is offered during prayers mainly in major celebrations like ushering in the Lunar New Year, prayers to the Jade Emperor on the 8th day of Chinese New Year(Pai Thi Kong), weddings, and even funerals. Usually the Chanap is the main attraction of the altar as it is the most beautiful object among all the other offering items. The reason why the papaya is carved in the form of a crab is because in the Chinese language, crab is pronounced as Xie which is similar to the word ‘harmony’. Therefore, the Peranakan community display or offer Chanap to the deities or ancestors with the intention that in return the deity would bestow a beautiful, peace and harmonieslife to them.

Nowadays, the preparation of the Chanap is a dying art, There is only a handful of Babas and Nyonyas left  in Malacca who know how to prepare the chanap. I ‘d like to acknowledge my grandaunt (Chimpo), Madame Koh Kim Lian who generously taught me the skills and art of preparing the chanap which she learnt from her mother and aunts.

The Speaker
Baba  Lee Yuen Thien is a 5th generation Malaccan Baba. He lives in Malacca and has learnt many Peranakan cultural practices from his paternal and maternal grandmothers and relatives. He is presently pursuing  a Masters degree at UKM.

by Josh Chen – Global Citizen

First published at http://baltyra.com/2011/11/07/asosiasi-peranakan-tionghoa-indonesia/

Saya kebetulan mendapat kesempatan ikut diundang dalam acara peresmian berdirinya satu organisasi baru yang bernama Asosiasi Peranakan Tionghoa Indonesia (ASPERTINA). Acara ini bertepatan dengan Sumpah Pemuda, tanggal 28 Oktober yang baru lewat.

Wadah organisasi Peranakan Tionghoa di Indonesia terbilang sangat ketinggalan dibanding wadah organisasi sejenis dari negara tetangga, Singapura dan Malaysia. Peranakan Tionghoa di Singapura dan Malaysia sudah jauh lebih lama memiliki wadah organisasi. Di Singapura malah sudah berusia lebih dari 100 tahun, dan di Malaysia juga sudah terbilang puluhan tahun – ada yang di Penang, Malaka dan Kuala Lumpur.

Peranakan Tionghoa di Singapura dan Malaysia memiliki sejarah yang panjang dan cukup berliku, kerap disebut Straits Peranakan – karena memang ada di Selat Malaka. Sejarah Peranakan Tionghoa di kedua negara ini sangat berbeda dengan yang ada di Indonesia.

Kata ‘peranakan’ memiliki arti ‘keturunan’ – dengan tidak mengacu kepada etnis manapun, kecuali disebutkan di belakang kata peranakan. Peranakan Belanda, peranakan Tionghoa, peranakan India, dsb, yang berarti ‘keturunan Belanda’, ‘keturunan Tionghoa’, ‘keturunan India’.

Secara historis, ternyata tidak satupun suku atau etnis di Indonesia yang steril dari proses akulturasi, asimilasi dan hibrida. Istilah hibrida adalah proses penyatuan dan penyesuaian aspek-aspek sosiologi dari dua atau lebih etnis – di antaranya: budaya, bahasa, kuliner, seni dan masih banyak lagi. Proses akulturasi, asimilasi dan hibrida ini adalah proses alami dimana ketika itu Indonesia merupakan melting pot yang terpenting di Asia Tenggara.

Istilah peranakan Tionghoa pertama kali muncul sekitar abad 18, digunakan oleh pemerintah kolonial Belanda untuk menyebut para keturunan imigran Tionghoa yang datang dari Tiongkok. Seiring dengan berjalannya waktu istilah Peranakan Tionghoa tidak semata untuk menyebut keturunan Tionghoa saja namun lebih mengacu kepada bagian dari budaya dan kemudian sering disingkat saja menjadi Peranakan.

Dalam kalangan etnis Tionghoa sendiri masih sering timbul pertanyaan dan perdebatan penggunaan istilah Peranakan ini, apakah bukan malah memertajam perbedaan karena dengan kata ‘peranakan’ otomatis akan timbul kata ‘totok’. Dalam arti sempit, peranakan adalah yang sudah berasimilasi, kawin dengan penduduk setempat, sementara totok adalah yang masih asli datang dari Tiongkok.

Pengaruh produk budaya Peranakan Tionghoa terhadap Indonesia ternyata mencakup aspek yang cukup luas, di antaranya: bahasa, arsitektur, batik, adat istiadat, kuliner, medis, media dan masih banyak lagi.

Siapa yang tidak mengenal kata loteng, cat, tong, limpa, cepek, gocap, angpau? Siapa tidak mengenal batik Lasem atau batik Pekalongan? Siapa tidak mengenal tatung di Kalimantan Barat? Siapa tidak mengenal surat kabar dengan bentuknya yang sekarang? Siapa tidak mengenal Jamu Ny. Meneer, Jamu Jago? Siapa tidak pernah makan tahu, capcay, siomay dan lontong cap go meh?

Para tamu sedang berbincang dan berdiskusi

Semua itu sudah menjadi identitas Nusantara, sehingga banyak yang tidak mengenali lagi asal muasalnya. Banyak juga yang beranggapan bahwa budaya Peranakan Tionghoa itu adalah produk lawas yang sudah kadaluarsa, kuno, ketinggalan jaman dsb, padahal budaya Peranakan Tionghoa ini adalah living heritage, suatu produk budaya yang terus berkembang bukan sekedar produk mati yang usang dan memiliki masa pakai.

Kepulauan Nusantara sejak jaman dahulu dengan sejarah panjang kerajaan-kerajaannya merupakan melting pot dan hub penting di kawasan Asia Tenggara. Faktanya Indonesia memiliki kekayaan khasanah multikultural dan pluralisme dari ujung barat sampai ujung timur.

Interaksi bangsa Indonesia dengan bangsa Tionghoa memiliki sejarah yang sangat panjang. Kepulauan Nusantara yang disebut dengan istilah Nan Yang (南 洋) oleh bangsa Tionghoa sudah dikenal sebagai satu mitra penting oleh hampir setiap kerajaan yang berkuasa di Tiongkok dari waktu ke waktu. Nan Yang secara harafiah berarti “Lautan Selatan” mengacu kepada kawasan di selatan Tiongkok, yang notabene adalah kawasan Asia Tenggara dimana Indonesia termasuk di dalamnya.

Dalam perjalanannya proses interaksi dua bangsa besar ini bukan hubungan dagang semata. Dalam sejarah kita mengetahui adanya hubungan religius yang terjalin dari masa ke masa, salah satunya adalah perjalanan muhibah Laksamana Zheng He (sering dituliskan Cheng Ho), dan juga adanya pertukaran hadiah dari raja atau kaisar yang berkuasa di masing-masing tempat, dsb.

Salah satu proses yang tak terhindarkan adalah terjadinya imigrasi dari Tiongkok ke Nusantara. Entah karena alasan politis, ekonomi atau yang lainnya, secara bertahap imigran dari Tiongkok mengalir ke Nusantara. Para imigran tsb memulai kehidupan baru mereka di Nusantara dan mendapati mereka cocok tinggal di ‘Negeri Selatan’ ini.

Secara alamiah proses akulturasi dan hibrida terjadi. Bahasa adalah produk budaya yang pertama mengalami proses tsb, yang disusul dengan makanan dan kemudian produk budaya lainnya.

Jejak proses akulturasi dan hibrida itu masih bisa dilihat sampai sekarang, misalnya: siomay, bakpao, mie – segelintir dari makanan dan sebutannya, loteng, cat, tong, gopek – istilah dan penamaan benda, bedug – alat komunikasi, gua, lu, engkong, enyak – sebutan kekerabatan, surat kabar – media massa, corak batik pesisir utara Jawa – memory heritage gambaran tentang awan, burung hong, bunga; dan masih banyak lagi.

Perdebatan mengenai istilah “peranakan Tionghoa”, “totok” atau hanya Tionghoa saja, tidak akan pernah berakhir. Sudah sejak tahun 1900’an, perdebatan ini belum berakhir dan mencapai titik temu. Untuk itu ASPERTINA selanjutnya menyepakati bahwa Peranakan di sini adalah murni untuk penyebutan dan mengacu kepada budaya saja. Benar kalau ada yang bilang budaya peranakan merupakan bagian dari “payung besar” budaya Tionghoa. Namun ASPERTINA melihatnya bahwa budaya Peranakan lebih spesifik yang ada di Indonesia (dan juga di Singapore dan Malaysia), yang berasal dari budaya Tionghoa ‘asli’ yang sudah mengalami proses panjang di bumi Nusantara sehingga memiliki keunikan dan kekhasan sendiri.

ASPERTINA menegaskan untuk selanjutnya tidak akan memandang ada ‘lahir di sana’ atau ‘lahir di sini’.

Untuk selanjutnya, istilah Peranakan atau Peranakan Tionghoa di sini akan dibatasi untuk produk budaya saja. Maksudnya adalah budaya khas Indonesia yang timbul karena proses asimilasi dan proses hibrida yang panjang tadi. Budaya Peranakan ini (kebanyakan) hanya ada di Indonesia, tidak dapat ditemui di tempat lain, terlebih lagi tidak dapat ditemui di tempat asalnya yaitu di Tiongkok.

Uniknya, walaupun namanya ada kata “Tionghoa”, namun para pengurus dan anggotanya banyak yang berasal dari non-Tionghoa. Datang dari berbagai etnis, agama dan kalangan, sehingga cukup mengejutkan beberapa perwakilan asosiasi peranakan dari Singapura dan Malaysia yang hadir.

ASPERTINA menekankan bahwa etnis Tionghoa di Indonesia adalah bagian integral bangsa Indonesia yang tak terpisahkan, sudah melebur menjadi salah satu entity etnis/suku di Indonesia. Dengan semangat Sumpah Pemuda 1928, ASPERTINA ingin menjaga kelangsungan Budaya Peranakan yang sudah menjadi bagian dari Budaya Indonesia, yang selama ini boleh dibilang belum mendapat perhatian serius. Untuk itulah dipilih tanggal 28 Oktober, dengan semangat Sumpah Pemuda, ASPERTINA lahir.

Acara yang bertepatan dengan Sumpah Pemuda tsb berlangsung cukup sukses – diiringi hujan lebat yang mengguyur Jakarta dan sekitarnya sore itu. Acara ini diselenggarakan di rumah salah satu pengurus inti. Bertempat di daerah elite di selatan Jakarta, rumah keluarga ini sudah seperti museum karena koleksi keluarga selama puluhan tahun.

Salah satu teko dengan motif peranakan

Satu meja besar digelar untuk makanan khas Peranakan, masih ditambah lagi dua meja lain untuk makanan utama. Makanan utama dipilih juga yang khas Peranakan, misalnya nasi bakmoi dan lontong cap go meh dan juga ada urap serta tumpeng.

Para tamu undangan sangat antusias mencicipi hidangan yang ada. Para tamu undangan – terutama yang dari luar negeri – sangat menikmati sajian yang ada. Sembari bertanya-tanya tentang makanan yang digelar, mereka tak lupa juga memotretnya tak henti-hentinya. Saya sempat bercerita dan menerangkan beberapa makanan khas misalnya lumpia Semarang, yang di sana dikenal dengan nama pokpia, sangat berbeda isiannya. Setahu saya lumpia yang isiannya rebung hanya lumpia Semarang.

Di tempat kita disebut Kueh Ku, di Singapura dan Malaysia disebut Angku Kue

Ternyata tumpeng merupakan hal asing dan sama sekali baru untuk para tamu undangan dari luar negeri. Dengan senang hati saya mencoba menjelaskan dan bercerita kepada mereka filosofi dan makna dari tumpeng. Mereka menyimak dengan sungguh-sungguh, dengan antusias bertanya ini dan itu sambil sesekali memotret.

Acara dibuka dengan menyanyikan Indonesia Raya dan kemudian dilanjutkan dengan diisi sambutan oleh pengurus, tarian, presentasi foto-foto kuno, pemotongan tumpeng, dsb. Acara demi acara mengalir lancar di tengah derasnya hujan di sore hari tanggal 28 Oktober hari itu. Acara ditutup dengan ramah tamah sambil menikmati hidangan makan malam khas Peranakan. Sambil makan, para tamu undangan juga dapat saling berkenalan, ramah tamah dan berdiskusi seputar budaya Peranakan.

MC Acara hari itu

Saya tidak memotret makanan seperti lontong cap go meh, bakmoi, urap dsb, karena disajikan dalam bentuk prasmanan, jadi sulit untuk mendapatkan jepretan yang bagus dan sudah terlanjur diambil sana sini.

Dua hal utama dari para tamu undangan luar negeri yang mereka akui adalah kekayaan dan keunikan Peranakan yang ada di Indonesia. Yang menjadi pusat perhatian mereka adalah pakaian batik untuk para pria kita. Mereka memerhatikan dan banyak memuji keindahan, keunikan dan kerumitan desain batik untuk para pria. Meleburnya budaya setempat, yang salah satunya adalah penggunaan tumpeng untuk seremonial seperti ini juga mendapat perhatian khusus dari mereka.

Dr Ong giving his talk on Peranakan symbolism.

The culture of the Babas and Nyonyas is well known for its beautiful material culture and spectacular cuisine. However, not much is known of other aspects of the Baba Nyonya culture such as the belief that certain symbols have the amazing power to foster good luck and fortune for the Babas and Nyonyas. There are also astonishing scientific reasons why some of the Baba Nyonya lucky symbols can generate good fortune! This talk will touch on the fascinating symbolism found in Peranakan culture.

The talk was held at The Saddle, Kiara Equestrian Club, KL. Dr Ong’s presentation was colourful and interesting. He opened his talk with a promise to show the Nyonyas how to keep their husbands from falling prey to another woman’s black magic charm!

Dr Ong has written books on animal and plant symbolism of the Chinese culture, books on ghosts, and books on Chinese black magic. Using his knowledge in these fascinating areas, he linked them to the Peranakan symbols and culture.

An interesting fact was the hair ornaments Nyonyas used. These ornament, usually made of bronze or copper, created negative ions which were beneficial for the human being. A research done by Toyota cited drivers were more alert when bombarded with negative ions in the car. The opposite of the beneficial negative ions were the harmful positive ions that made a person lethargic and less alert. But since the Nyonyas wore many negative-ion-producing copper elements in their costume, they were well protected!

At the final 10 minutes of the talk, Dr Ong asked, “How much more time do I have?” And the audience replied in unison, “Take all the time you want!” You should have been there!

Baba Peter Chua is a brave man. He volunteered to teach a group of Nyonyas how to cook Nyonya food!

The cooking demonstration was held at the beautiful Penchala Hill Eco-Retreat & Homestay. Its owner, Datin Kay, was gracious and accommodating. She made us all feel welcome to her retreat and made sure our visit was a enjoyable as possible.

Baba Peter and his team arrived very early and immediately set to work. He had already prepared most of the ingredients at home including gutting and cleaning the fish, and prepared the sambals to stuff them with. The Ayam Buah Keluak was also already cooked in a large clay pot the night before. All that was left was only to wash the taugeh, and arrange everything orderly while waiting for the guests to arrive. He also brought his own pots and cooking utensils.

He demonstrated Ayam Buah Keluak, Ikan Sumbat, Taugeh Char Taukuah, and a surprise addition Telur Dadar Cincaluk.

First up was an explanation of the ingredients what was going to be used that day including the famous Malaccan cencaluk. Baba Peter even explained some of stories behind Peranakan ingredients. He showed a step-by-step on the dish preparation and even offered the guest a hands-on session. Some of the guests took lots of photos to take home.

Baba Peter explained the buah keluak in detail. Did you know the buah contains a little cyanide? He had traveled back to Malacca to buy the buah a few week prior. In the meanwhile, Nyonya Christina helped to fry the Ikan Sumbat. In the background, Nyonya Helen prepared the tau kuah for the next dish. I am not going to explain the recipes demonstrated that day.

Baba Peter and nyonyas helping him

Lunch was served at 12 pm. Hot steamed rice was served with the 4 dishes.

The only dish leftover was the Ayam Buah Keluak and that was packed by the guests to take home.

Thanks to everyone who helped out in big and small ways e.g. Nyonya Lily Yew who helped collect the fees on that day.

Here is the view we saw as we sat in the cooking demonstration. Click for an interactive view http://penchalahills.weebly.com/panoramas.html You can book a retreat any time of the year.