Wednesday, February 25, 2009
Progress
We decided to focus on the life of the nyonya that's reflected in the kitchen.
We plan to have 3 exhibits.
Playing with some of the gossip of the nyonya to attract users to interact with our interactivity
section.
We plan to have 3 exhibits.
Playing with some of the gossip of the nyonya to attract users to interact with our interactivity
section.
Friday, February 20, 2009
Wednesday, February 18, 2009
Progress till today
Progress on our project
Drop the thought of having the topic of cooking utensils as the linking for our exhibits.
As we received comments from lecturers that UTENSILS , is to literal, and not really fun to
engage the visitors to visit our exhibition.
However,
Comments from them is that
- the gossip part for the lesong is interesting.
It made the exhibit felt real, showing the lifestyle of the peranakan.
They want us to develop more from there, and tied all our exhibits together.
Try to link our exhibit, then start on the implementing of interactivity.
The main issue we are having here is to TIED our exhibit together,
we had all our research, the problem is to a find a link , that shows depth and meaning to the
peranakan food and culture.
Drop the thought of having the topic of cooking utensils as the linking for our exhibits.
As we received comments from lecturers that UTENSILS , is to literal, and not really fun to
engage the visitors to visit our exhibition.
However,
Comments from them is that
- the gossip part for the lesong is interesting.
It made the exhibit felt real, showing the lifestyle of the peranakan.
They want us to develop more from there, and tied all our exhibits together.
Try to link our exhibit, then start on the implementing of interactivity.
The main issue we are having here is to TIED our exhibit together,
we had all our research, the problem is to a find a link , that shows depth and meaning to the
peranakan food and culture.
Gantang and Nyiru Research
Gantang and Nyiru
Bamboo Tray and Rice Measure
- Gantang and Nyiru were the items found in the traditional Peranakan Kitchen before World War II.
- Gantang is a wooden rice measure which holds 6 Kati (3.6kilograms) of rice.
- Nyiru is a flat bamboo tray that came in various sizes.
- Primarily usages are for drying and storing items such as spices and herbs.
- Gantang and Nyiru were used together by the Peranakan on the traditional 12th day of Peranakan Wedding Chiu Thau (Hair-combing ceremony).
- Gantang and Nyiru were usually lacquered red, usually accompanied with bright red circle painted at the center of the Nyiru and the Gantang was placed within this bright red circle where bride and bridegroom would sit on the Gantang for the duration of the rite.(Red, the auspicious color for wedding)
- Chiu Thau rite involved the bride and bridegroom which both of whom would participate in the rite simultaneously in their respective gomes at a pre-determined auspicious hour.
- Stepping onto the Nyiru symbolize stepping into adulthood which they obtained a new identity and with all the responsibilities that came with being adults.
- Entry to the adulthood was considered to be the most sacrosanct in the whole ceremony in the whole ceremony.
- Elderly Peranakans would usually caution witnesses to the rite, matched by their “Ba Zhi” Chinese Eight Character, incompatible born year with the auspicious time of the rite, to turn their heads at this very moment to avoid any misfortunate from befalling the wedding couple.
- “Marriage Certificates” came into vogue in the 19th Century.
- Ting Kong, the god of Heaven. It was the sacred vows taken by the bride and bridegroom, witnessed by that sealed the sacred bond of marriage between two families.
- Gantang and Nyiru will be place on the floor after the head of the household prays and lights the candles on the Sam Kai altar.
- Its mouth would be positioned upwards and covered with a piece of red carpet.
- Bride will be dressed in white pyjamas made from the cloth sent by the groom.
- Only virgins bride are allowed on the Gantang and place the Chinese almanac on the lap.
- There will be a Pageboy who blessed the bridal bed during the an chng ceremony which also will be present. The mistress of ceremonies hands him symbolic objects so that he can passes them to the bride.(Items are Chinese ruler, a razor, red thread and a pair of scissors.)
- The Chinese weighing scale scales from top of bride’s head and slowly lowers it to her feet to remind her to weigh all her actions.
- The ruler serves to advise her to exercise wisdom in all her judgments.
- Sharp Razor reminds her to be careful in everything she does.
- The bride’s plain chignon is than covered with gold and diamond pins, forming a bejeweled crown.
- The ceremony will ends when the candles on the altar burns out.
- The couple is subsequently dressed in their wedding finery and prayers are said at the two homes.
Experimental Museum Exhibits Concept #1
There will be a huge structure of the "Kam Cheng" in the utensils section and different utensils will be displayed around it. Visitors also can go into the "Kam Cheng" and exhibits will be in it. Visitors will be surrounded by the projection on the walls and there will be visuals, audio and phsyical feel back. Example: When the lit of the kam cheng is opened, the trigger will start the presentation and probably it will give some voice introduction like "Girl ah, told you don't drink too much soup now you see! it's raining on your wedding day." than either it will sprinkle water down on the side or rain will be projected. Other exhibits will also have huge sized display that exhibits are in it.
Proposed by QiLin
Museum Talk (Part 2)
Museum image & attitude:
----------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------
- What is a museum means to you?
Boring... Dull... Talks... - Survey done with the public on what they usually do when they are free.
Home / Home Entertainment --- (62%)
Shopping Centres ----------------- (55%)
Cinemas ------------------------------ (22%)
Cafes / F&B ------------------------- (20%)
...blah blah blah
Museum ------------------------------ (1%) - A museum that engage all sensors are needed.
- Smells and Taste exhibits are difficult to maintain and show to visitors.
- Why no drums were displayed when exhibits relates to drums?
If alot visitors knocks on the drum, the museum will be very noisy. - Children definately loves to dress up and some older student also like to dress up but not in front of the whole class. However, they will when they're in a small group.
- Exhibits that allows users to touch, they will put holes on the top(adult) and bottom(child)
- Prescriptions are in placed so that visitors will know which part it belongs to.
Example: Accessories that people wear, the hat will be on top, earrings at the sides and necklace at the bottom. - Role plays exhibits doesn't last long. Usually 1-2 weeks.
- Stamp embossment are there for kids. Usually they will have something to bring home from the museum.
- Enviroment / Atmosphere of the exhibits must suit the topic.
- Exhibits must have multiple endings.
Example: Knowledge Skills + Empathy Purpose Eviroment = Optimal Leaning - Why projections were on the walls?
We have to "respect" the thing things that is being projected. - Things to consider:
Virtual or Reality?
Which method to exhibits will be appropriate? - On-screen and reallife experiences is different.
Tuesday, February 17, 2009
Museum Talk (Part 1)
Museum Talk
by Swee Li (Museum Educator)
-----------------------------------------------------
by Swee Li (Museum Educator)
-----------------------------------------------------
“More visual aspect, Lesser Descriptions.”
-------------------------------------------------------------------------
Things to consider:-
- Who is it for?
- What are the materials used?
- What we have to look out for?
-----------------------------------------------------------------------
- New visitors are in blank state when they step into the museum.
- “Information Onsite” means information could be found at the museum.
- Descriptions at the museum are simplified.
For more information, approach museum staff or tour guild. - What the questions you will ask yourself when you saw an exhibit.
- What is this item?
- What is it used for?
- How was it made? - Genuine Artifacts are rare, what museum could do was to replicate it so that the visitors could feel it.
- If two articles placed together, visitors will tend to compare.If unnecessary to do compares, it’s not recommended to put them together.
- If comparing is needed, probably compare the Time, Date, Weight or the material used.
- Example for weight: If artifact is 5kg, they will use 5kg Rice Sack as the example.
- Example for years (Kids Exhibits): [500BC] just display estimated years or display some old photos.
- Don’t make the visitors stop too much as it will make the visitors feel that there are lots to learn.
- Don’t talk about Motifs in every exhibit.(Probably use a kiosk to display the motifs in order to let the users find out.)
- Use language to suit the exhibits.
- Galleries exhibits should come together as a whole.
- Highlights of the exhibits shouldn’t be over done as it will make the visitor remembers the highlighted exhibit.
- Language used should cater to minimal age of 9 years but at the recommended age of 16 years.
-------------------------------------------------------------------------
Some Photos taken at the museum
Progress/ summary
I think our research are alot and too messy.
Basically to summarise things up
As our topic on the kitchen / its only a setup, we plan to focus on the utensils to make food.
Did the user survey which ms esther advice us to do.
Researching more in depth for the utensils,
and looking for another way to link them up.
while researching for the utensils info,
we did some interactive research, in hope to inspire us.
to make learning a more fun yet not game experience for the visitor.
Ok, research research research.
below are the different research we have.
Basically to summarise things up
As our topic on the kitchen / its only a setup, we plan to focus on the utensils to make food.
Did the user survey which ms esther advice us to do.
Researching more in depth for the utensils,
and looking for another way to link them up.
while researching for the utensils info,
we did some interactive research, in hope to inspire us.
to make learning a more fun yet not game experience for the visitor.
Ok, research research research.
below are the different research we have.
Accoutrements for a Nyonya’s Kitchen
RUMAH BABA
Life in a Peranakan House RSING 305.89510595 LEE
The Straits Chinese House
Domestic Life and Traditions RSING 305.89510595 LEE
-------------------------------------------------------------------------------------------------------
Accoutrements for a Nyonya’s Kitchen
Fuels of the Nyonya’s Kitchen
Early Days: Firewood
Later on: Charcoal
…and chimneys were common features of Baba kitchens.
Cooking was done on long brick stoves that had a solid surface with several holes over which allows cooking pots to be placed.
Preparation of food and servant’s dining table is a square or rectangular wooden table with elongated bangku (benches).
Wooden meat safes with wire-mesh sides were used to store food in the days before refrigeration.
Wooden meat safes were either suspended from the ceiling or place in a corner of the kitchen with its legs standing on bowls of water to deterrent to ants.
Wooden drying racks hung on the wall were also used to store cooking implements.
Life in a Peranakan House RSING 305.89510595 LEE
The Straits Chinese House
Domestic Life and Traditions RSING 305.89510595 LEE
-------------------------------------------------------------------------------------------------------
Accoutrements for a Nyonya’s Kitchen
Fuels of the Nyonya’s Kitchen
Early Days: Firewood
Later on: Charcoal
…and chimneys were common features of Baba kitchens.
Cooking was done on long brick stoves that had a solid surface with several holes over which allows cooking pots to be placed.
Preparation of food and servant’s dining table is a square or rectangular wooden table with elongated bangku (benches).
Wooden meat safes with wire-mesh sides were used to store food in the days before refrigeration.
Wooden meat safes were either suspended from the ceiling or place in a corner of the kitchen with its legs standing on bowls of water to deterrent to ants.
Wooden drying racks hung on the wall were also used to store cooking implements.
Research: The Kitchen
RUMAH BABA
Life in a Peranakan House RSING 305.89510595 LEE
Life in a Peranakan House RSING 305.89510595 LEE
The Straits Chinese House
Domestic Life and Traditions RSING 305.89510595 LEE
-------------------------------------------------------------------------------------------------------
- The “Stomach of the House”, the importance of a kitchen in a
Peranakan house cannot be underestimated as to the Babas. - Stomach of the house is called “Perut Rumah” which is the centre
of gravity of a household’s life and activity. - In the days when young ladies had no access to the formal education,
culinary skills were among the chief accomplishments necessary for
a well brought-up Nyonya. - Cooking has became a very intricate and complicated art in the
Peranakan Culture that requires hours of preparation and the use of a
wide variety of kitchen utensils/ Nyonya Wares to display their food at
the dinning table. - Peranakan Ladies were assessed by matchmakers with their culinary
talents of the potential bride by listen for the right sound of pestle
striking mortar as they’re preparing the meal. - Taboos were observed in the preparation of food by the matchmakers.
- Kitchen not only the place for making of food, it’s also a main area
where the woman of the household gathers. - The art of cooking was an expression of cultural exuberance
and eclecticism. - Peranakan Cuisine were originally Hokkien, many indigenous
ingredients and recipes made their way into the
Peranakan culinary repertoire - Peranakan kitchen was a storehouse of spices, herbs, sauces
and other condiments.
Research: A Nonya Mosaic (Big Event)
A Nonya Mosaic
My Mother’s Childhood RSING 929.2095957 GWE
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Page 60, Chapter Five: The Big Event
afternoon the house will usually filled with guests.
Volunteers helpers made up of married and unmarried woman
from various families but unmarried ones were dressed more
elaborately than those married ones.
A number of them turned up as Volunteers at the Big Event were,
in turn, matchmade at the function.
Usually the last to arrive were friends of the elderly (Grandmother).
The guests will formed themselves into several cherki groups
and started playing.
Menu for lunch:-
- Selections from the Laok Mejah Panjang
- Kueh Chuchi Mulot
- Grandmother serves an additional cake, Kueh Periah(Bittergourd cake)
(4cm long which made of green pea flour, bittergourd shaped, coloured
differently, served with grated coconut.
My Mother’s Childhood RSING 929.2095957 GWE
-------------------------------------------------------------------------------------------------------
Page 60, Chapter Five: The Big Event
afternoon the house will usually filled with guests.
from various families but unmarried ones were dressed more
elaborately than those married ones.
in turn, matchmade at the function.
and started playing.
- Selections from the Laok Mejah Panjang
- Kueh Chuchi Mulot
- Grandmother serves an additional cake, Kueh Periah(Bittergourd cake)
(4cm long which made of green pea flour, bittergourd shaped, coloured
differently, served with grated coconut.
Monday, February 16, 2009
16-2-2009 - Paper Interactive Session P1
Questions
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1. What is a museum?
A permanent institution which exhibits the heritage of humanity and its environment openly to the public by conserving it for the purpose of education, research or leisure.
2. Why is the subject (Peranakan Food) place in a museum?
It should be safe-guarded as the artifacts & specimens are rich in historical value & food is an important factor to the peranakan culture & also, its found indoors.
3. Can your exhibit be placed in the museum or anywhere else? Why?
Our exhibit can only be placed in the museum because its utensils are factually found indoors. We want the audience to learn & enjoy while preserving the artifacts & specimen. It also inspires to learn more at a proper place where heritage is still kept.
4. What data can you obtain from the visitors/ surrounding and can be used as part of an interaction? (ie. weather-environment)
------------------------------------------------------------------------
1. What is a museum?
A permanent institution which exhibits the heritage of humanity and its environment openly to the public by conserving it for the purpose of education, research or leisure.
2. Why is the subject (Peranakan Food) place in a museum?
It should be safe-guarded as the artifacts & specimens are rich in historical value & food is an important factor to the peranakan culture & also, its found indoors.
3. Can your exhibit be placed in the museum or anywhere else? Why?
Our exhibit can only be placed in the museum because its utensils are factually found indoors. We want the audience to learn & enjoy while preserving the artifacts & specimen. It also inspires to learn more at a proper place where heritage is still kept.
4. What data can you obtain from the visitors/ surrounding and can be used as part of an interaction? (ie. weather-environment)
- their interests
- learning/understanding abilities
- age
- size
- comfortably to everyone's needs
- religion
- race
- occupation
- gender
- hobbies
- temperature
- weather
What is Paper Prototyping?
Demostration of the paper prototyping.
How do we start it?
What and who do we need and what do every participant of the test take note of?
When is the best time to conduct the paper prototyping and why?
Miain roles in the paper prototyping test?
How do we start it?
What and who do we need and what do every participant of the test take note of?
When is the best time to conduct the paper prototyping and why?
Miain roles in the paper prototyping test?
- Faciliator
- Computer
- Observer
- User
- Video
Symbols that are found on the untensil and more.
When to the national library today to do more research on the peranakan kitchen. Here are some of the research that we have found. ( more will be uploaded soon )
The important of Kueh to peranakan.
Kueh
· True blue peranakan did not believe in shortcuts ( when making Kueh )
· Age-old traditional methods had to be strictly adhered to otherwise result would be totally unacceptable
· Cake and desserts served different functions
· The importance of cakes and desserts to the Peranakan was one of the main reasons why the skill in making them was highly prized in the community. A young girl with a talent for making the best cakes and desserts was usually considered a prime marriage candidate for a young Baba during the period prior of the world war 2 when almost all marriages within the peranakan community was arranged.
· True blue peranakan did not believe in shortcuts ( when making Kueh )
· Age-old traditional methods had to be strictly adhered to otherwise result would be totally unacceptable
· Cake and desserts served different functions
· The importance of cakes and desserts to the Peranakan was one of the main reasons why the skill in making them was highly prized in the community. A young girl with a talent for making the best cakes and desserts was usually considered a prime marriage candidate for a young Baba during the period prior of the world war 2 when almost all marriages within the peranakan community was arranged.
Rearch on the utensil use in the kitchen
Kamcheng
· Hokkien term “Covered jar”
· Medium and large was use for storing water, serving rice, pickles, soup and other food.
· Small one was use as container for cosmetics
· Blue and white are served more utilitarian purposes ( store oil, salt, rice)
· Best quality is display during weddings ( use to serve sweetmeats to bride and groom )
· Array of different colour was use in the tok panjang ( add liveliness to festivities )
· Laid on providing generously for the guests
· The custom of sharing the kamcheng came with an expectation that this empty vessels were retune with delicious food.
· Acquired more values as family heirlooms.
Chupu
· Use for serving special food such as bird’s nest soup and kueh ee ( rice balls in spyrup )
· Symbolic of marital harmony ( wedding and birthday )
· Bride and groom customarily served these food to each other in recognition of their marital duties
· Herbal soup as tonic on his nightly visite to the bride room
Mortars and Grinders
· Ingredients and spices used in Peranakan cooking, have to be crushed, pounded ( release natural fragrance or to mill then to the correct consistency )
· Separation of the mortat and petal was unlucky ( cause disunity in household )
· Matchmaker and prospective mother-in-law would listen to the sound of a young nonya pounding ( know whether she is a good cook )
· Sound of the rhythmic pounding of the rempah, distinguish a practiced hand from the kitchen novice.
Cake Mould
· Use specially for Kueh Bolu (eaten during Chinese new year )
· Craft out the shape
· Ensure freshness, it is make close to the first day of the new year
· Hokkien term “Covered jar”
· Medium and large was use for storing water, serving rice, pickles, soup and other food.
· Small one was use as container for cosmetics
· Blue and white are served more utilitarian purposes ( store oil, salt, rice)
· Best quality is display during weddings ( use to serve sweetmeats to bride and groom )
· Array of different colour was use in the tok panjang ( add liveliness to festivities )
· Laid on providing generously for the guests
· The custom of sharing the kamcheng came with an expectation that this empty vessels were retune with delicious food.
· Acquired more values as family heirlooms.
Chupu
· Use for serving special food such as bird’s nest soup and kueh ee ( rice balls in spyrup )
· Symbolic of marital harmony ( wedding and birthday )
· Bride and groom customarily served these food to each other in recognition of their marital duties
· Herbal soup as tonic on his nightly visite to the bride room
Mortars and Grinders
· Ingredients and spices used in Peranakan cooking, have to be crushed, pounded ( release natural fragrance or to mill then to the correct consistency )
· Separation of the mortat and petal was unlucky ( cause disunity in household )
· Matchmaker and prospective mother-in-law would listen to the sound of a young nonya pounding ( know whether she is a good cook )
· Sound of the rhythmic pounding of the rempah, distinguish a practiced hand from the kitchen novice.
Cake Mould
· Use specially for Kueh Bolu (eaten during Chinese new year )
· Craft out the shape
· Ensure freshness, it is make close to the first day of the new year
Sunday, February 15, 2009
Interective Instrallation
It very hard to find interective installation that is related to food. This are some video demo that we think might help us in our project.
Interective Restaurant
Found this interective restaurant, the food will appeare on the table as a menu for the user.links:
http://www.inamo-restaurant.com/
http://www.wayfaring.info/2008/10/18/new-soho-restaurant-inamo/
Friday, February 13, 2009
After 1st intermin persentation
----------------------------------------------------------------
OUR OBJECTIVES
----------------------------------------------------------------
----------------------------------------------------------------
- Place Users in the Nyonya's perspective.
- Allows users to learn & enjoy different
experience in the kitchen (not only cooking) - Users must understand why the Nyonya
need so much time in preparing the food. - Users will be guided through the whole exhibits
and understand what do they gain
more than just cooking skills.
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Comments from teachers & improvised on
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- Know our project directions
- Add / Find more research that relates to our topic.(not the book covers)
- "HOW WE REFLECT on our research?" - Mr Andrew
- Research and understand what is "Perut Rumah (Stomach of the House)" .
- Tell the audience on interesting contents we found.
- More research on Interactive Installations (Better if it's on Food Installations).
- State Pros and Cons of the current museum exhibitions.
- Do survey and something extra.
Our Application
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- Our EXHIBITS doesn't link together
- Currently feels more like a game rather than museum exhibit.
- Not much meaning in the interactivity part.
- Have to be something better than "Role Playing" Genre.
- Application Contents:
Perut Rumah –> Nyonya's efforts into cooking –> Getting a good marriage.
Our progress
Came out with our concept.
However alot of problems came running down like water tap.
-We ask ourselves all the how why qs.
Whether is it interactive, invites exploration, non linear muti sensory.
Encounter lots of mental block and restriction. Some of our interactivity are not workable.
We eliminate some of our ideas for our concept in the end, as we think the content is not that strong, the interactivity part are also not appropriate.
However , we still like the fact that its in a kitchen.
The stomach of a peranakan house, because it's the center for cooking and congregating.
Food to the peranakan are very important,
old generation nonya dedicate their whole life to the kitchen, perfecting their skills, and cooking, in a kitchen , there's more than just cooking.
However alot of problems came running down like water tap.
-We ask ourselves all the how why qs.
Whether is it interactive, invites exploration, non linear muti sensory.
Encounter lots of mental block and restriction. Some of our interactivity are not workable.
We eliminate some of our ideas for our concept in the end, as we think the content is not that strong, the interactivity part are also not appropriate.
However , we still like the fact that its in a kitchen.
The stomach of a peranakan house, because it's the center for cooking and congregating.
Food to the peranakan are very important,
old generation nonya dedicate their whole life to the kitchen, perfecting their skills, and cooking, in a kitchen , there's more than just cooking.
Thursday, February 12, 2009
Trip Research
After our consultation with ms esther, we decided to head her advice, and went to katong to do some interview with the peranakan food restaurant(KIMCHOO) and taste their food.
The owner (Raymond Wong), is very helpful and friendly and really knows alot about the peranakan food and culture. From there, we know some " we might be surprise to know"
Different places of perankan cook their food differently, it depends on their liking,
but the name of the food will be somewhat similar.
Different meaning behind the shape of some kueh
Fish, Prawn, crab.
It is the different way they move to get to get around, that makes it significance to them,
this means you can go whatever way you want and still can have your way.
The different food colouring : Natural food colourings
Indian red rose for red
pandan juice for green
Bunga Telang for blue, but they hardly use it now, as the seeds are posionous, only the older generation of the peranakans know how to only use the petals part.
Reason of them using so much coconut milk,
an influence from the malay, to make the food richer, and
for e.g onteh onteh with the Gula melaka
they use alot of coconut milk, so in any case, whtr its cold or hot, it shld still be soft and Q.
the peranakans believe that whtr cold or hot, the food shld still taste and feel the same.
Another reason of using alot of coconut milk, a taboo to use (cow) milk and meat together,
e.g, some do not use cheese and beef to make a dish, its a taboo for them.
The pounding tool like the stone motar and prestle, it cannot be separated because they feel like its a mother and child, shldnt separate them. By using the them, they also can bring out the juices and aromas, something that you cannot get when using a blender.
As for the cooking process, peranakan cuisine is prepared by slowly stir-frying the spices first followed by other slow cooking processes. This long-drawn-out, time-consuming method of cooking makes sure that all the spices fully release their flavors and aromas.
If the cooking process is shortened, what you will get is a raw taste with a strong, pungent aroma.
too long of a cooking time, is bad for certain food as it will have a bitter taste.
Personality of the peranakan also affects their way of cooking or even descibe what kind of person they are.
The food are colourful because they like colours,
two favourite colour is green and pink(red) both auspicious colour for the malay and chinese respectively.
the way they pound their spices also describe what kind of person are they.
In the kitchen, you only can watch and observe(no talking) how the nonya cook the food, in some sort, they are abit proud in their personality and its important because the peranakans believe in strict order for cooking, like which to put what first, missing a step or wrong step can cause the food to taste differently.
there were more that we talk about.... some spices, some food a pregnant lady should eat... & more.
Photo with the Mr Raymond Wong
On our way back to school,
(photographer : Qilin)
Holding on to our nonya kuehS !
The kuehs we tried
The owner (Raymond Wong), is very helpful and friendly and really knows alot about the peranakan food and culture. From there, we know some " we might be surprise to know"
Different places of perankan cook their food differently, it depends on their liking,
but the name of the food will be somewhat similar.
Different meaning behind the shape of some kueh
Fish, Prawn, crab.
It is the different way they move to get to get around, that makes it significance to them,
this means you can go whatever way you want and still can have your way.
The different food colouring : Natural food colourings
Indian red rose for red
pandan juice for green
Bunga Telang for blue, but they hardly use it now, as the seeds are posionous, only the older generation of the peranakans know how to only use the petals part.
Reason of them using so much coconut milk,
an influence from the malay, to make the food richer, and
for e.g onteh onteh with the Gula melaka
they use alot of coconut milk, so in any case, whtr its cold or hot, it shld still be soft and Q.
the peranakans believe that whtr cold or hot, the food shld still taste and feel the same.
Another reason of using alot of coconut milk, a taboo to use (cow) milk and meat together,
e.g, some do not use cheese and beef to make a dish, its a taboo for them.
The pounding tool like the stone motar and prestle, it cannot be separated because they feel like its a mother and child, shldnt separate them. By using the them, they also can bring out the juices and aromas, something that you cannot get when using a blender.
As for the cooking process, peranakan cuisine is prepared by slowly stir-frying the spices first followed by other slow cooking processes. This long-drawn-out, time-consuming method of cooking makes sure that all the spices fully release their flavors and aromas.
If the cooking process is shortened, what you will get is a raw taste with a strong, pungent aroma.
too long of a cooking time, is bad for certain food as it will have a bitter taste.
Personality of the peranakan also affects their way of cooking or even descibe what kind of person they are.
The food are colourful because they like colours,
two favourite colour is green and pink(red) both auspicious colour for the malay and chinese respectively.
the way they pound their spices also describe what kind of person are they.
In the kitchen, you only can watch and observe(no talking) how the nonya cook the food, in some sort, they are abit proud in their personality and its important because the peranakans believe in strict order for cooking, like which to put what first, missing a step or wrong step can cause the food to taste differently.
there were more that we talk about.... some spices, some food a pregnant lady should eat... & more.
Photo with the Mr Raymond Wong
On our way back to school,
(photographer : Qilin)
Holding on to our nonya kuehS !
The kuehs we tried
In the bus ! snapping the photos of the kueh, the kueh are mostly quite oily, and alot of coconut, not really healthy BUT NICE .
With all this new information, we continue to do our concepts&research, see what interesting facts to adpot for our concepts.
Wednesday, February 11, 2009
Symoblism of food
Different symbolism of food in a feast
-Sugar cane, because of its sweetness and long stem, symbolises good life (sweet and long life) .
-A round 'cake' of dried noodles and dried cuttlefish (juhi) were placed on top of the pig's leg. Ju hi in Hokkien sounds like another word meaning 'as one wishes'
- oranges and apples, because the orange colour symbolises prosperity, while the word for apple in Chinese is homonymous with the word for peace.
-Nuts and seeds for fertility
there's a meaning behind why are those dishes serve in the feast
which i find really interesting.
-Sugar cane, because of its sweetness and long stem, symbolises good life (sweet and long life) .
-A round 'cake' of dried noodles and dried cuttlefish (juhi) were placed on top of the pig's leg. Ju hi in Hokkien sounds like another word meaning 'as one wishes'
- oranges and apples, because the orange colour symbolises prosperity, while the word for apple in Chinese is homonymous with the word for peace.
-Nuts and seeds for fertility
there's a meaning behind why are those dishes serve in the feast
which i find really interesting.
Symbolism of Nonya kueh
This kueh is made by layers which symbolises 步步高升 (bu bu gao sheng) meaning "promotion" 步步长进 (bu bu zhang jing) meaning "growing up i.e.getting mature". The number nine in chinese also sound similar to "久" (long or old). As such, these kuehs were often served on a Chinese Patriach's or Matriach's 60th birthday wishing her living 长长久久 (chang chang jiu jiu) which means wishing him/her longevity (长寿).
Ang Ku Kueh
Known as red tortoise cakes in Hokkien. It is shaped like the shell of a tortoise because it was believed then, that eating these long-living creatures would bring longevity to the person eating it.
Make for children's 1st month celebration.
Tuesday, February 10, 2009
Peranakan Food and Feasting.
Our group are doing on the topic peranakan food and feasting.
A little background on Peranakan culture;
Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Peranakans.
About Peranakan food;
Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. There are also symbolisms to some of their food. 3 important principles of specific Chinese symbolism, namely colour symbolism, symbolism by linguistic association, and symbolism by physical association.
Different kinds of dishes and nonya kuehs;
Our progress:
Visited the Peranakan Museum, Gallery 9, Food & Feasting & waited for an hour for the multimedia exhibition.
Thoughts on the exhibit:
It does not involve any audience participation. The sound was a tad too soft, and they just keep narrating, explaining about the stuffs in the kitchen.
+ Knowledge and research on the significance of the different food served in the feast.
+ Developing ideas of a setup on a dining table (for feasting).
+ Doing more research on our ideas, asking us the why how what where when question.
+ Currently researching more on nonya kueh and food.
+ On some of the significance of some dishes, serve in a special occasion.
+ Arrangement of the dining seats, some little background of the peranakan that not many know.
A little background on Peranakan culture;
Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Peranakans.
About Peranakan food;
Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. There are also symbolisms to some of their food. 3 important principles of specific Chinese symbolism, namely colour symbolism, symbolism by linguistic association, and symbolism by physical association.
Different kinds of dishes and nonya kuehs;
Our progress:
Visited the Peranakan Museum, Gallery 9, Food & Feasting & waited for an hour for the multimedia exhibition.
Thoughts on the exhibit:
It does not involve any audience participation. The sound was a tad too soft, and they just keep narrating, explaining about the stuffs in the kitchen.
+ Knowledge and research on the significance of the different food served in the feast.
+ Developing ideas of a setup on a dining table (for feasting).
+ Doing more research on our ideas, asking us the why how what where when question.
+ Currently researching more on nonya kueh and food.
+ On some of the significance of some dishes, serve in a special occasion.
+ Arrangement of the dining seats, some little background of the peranakan that not many know.
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