Archive for the 'culture' Category

The language question, pt.2

The other day I realised that with Mama’s passing I now no longer have anyone in the family to speak Cantonese with. It was a strange disconcerting realisation. Of course this is nothing like the loss of language many other communities have had to face. The Aboriginal Languages of Australia Virtual Library, for instance, states that of the approximately 200 indigenous languages here, “Less than 20 languages are strong, and even these are endangered: the others have been destroyed, live in the memories of the elderly, or are being revived by their communities.” (I could find more stats and things, but I’m too lazy to do non-Web-based research for this.)

Given that Cantonese is spoken by millions of people world-wide I’m sure there will be plenty of opportunities for me to speak Cantonese, e.g. the next time we go to a Chinese restaurant here in Perth. It’s not just about speaking the language, though. It’s about being able to speak to someone who understands, to some degree, where you’ve come from, and what your experiences are. Speaking Cantonese with my grandmother was always infinitely more satisfying than speaking Cantonese to a Hong Kong shopkeeper or eavesdropping on the conversations of Southern Chinese students. It’s not going to be easy to find a Cantonese conversationalist who has very strong Malay and Teochiew influences (and was born in 1920s Singapore, lived through the Japanese occupation of Malaya)…

Of course it’s not just about the language itself, but all the other customs and traditions, too. Last night at my parents’ place, my brother and his wife announced that they are having a baby in September. Once we stopped congratulating them - my parents were overjoyed, given that this is going to be their first grandchild - the discussion turned to the topic of how the child would address its seniors. Mum thought at first that she should be called Ah Mah but I think we established that that term of address would not be correct if we followed Cantonese tradition (which would be ‘correct’ given that Dad has Cantonese antecedents), in which case she would be called Mama. I’ve written about the languages spoken in my family before. I’m sure many other families in our situation (immigrants) have language histories that are as varied as ours.

I was amused interested to see how vehement Dad was in his insistence that the new member of the family would address each of its aunts and uncles by the correct terminology. In a Chinese family it’s never as simple as appending the term Uncle or Auntie to someone’s name (this chart gives a great illustration of some of the complexity involved). Dad thinks we ought to use Baba Nyonya relationship terms. Only problem is, he isn’t entirely sure what the correct terminology should be, apart from the fact that I should be called Mak Ko, given that I am the eldest. I didn’t particularly care if I was called C, but I suppose, on reflection, it would be good to maintain some of these traditions. If only we still had someone who knew what the done thing is.

Satay night

We had satay at my parents’ place last night. It was a big party, with my siblings and their partners (pity you weren’t there, jl), two couples visiting from Malaysia, and five friends - twenty people all told, plus a dog (who had a great time getting fed bits of satay by almost everyone).

Homemade satay is always tastiest, and ours was quite authentic, complete with traditional basting “brush” - a lemongrass stalk. We had chicken and beef satay, and the skewers you see closest to the foot of the picture are kangaroo - all the way from Three Springs, Western Australia. The roo meat had been marinated in sherry, ginger, oyster sauce, soy sauce and pepper, and was very tender. The hand is my brother, MC’s. He had tukang sate (”satay cook”) duties all evening.

The sharp-eyed among you may have noticed that the satay is being cooked on a special satay stove (all the way from Malaysia) that’s resting on a barbecue. Another example of Malaysian and Australian fusion, I reckon.

Satay with traditional accompaniments:
raw onion, cucumber, and rice cakes.
How did I leave out the peanut sauce?
There’s also a great dish of rice noodles.

On kuih

Caught up with some visitors from Malaysia yesterday, my godparents, close friends of my parents. Uncle S and Aunty T are here for Christmas. (Uncle S and Aunty T showed me around town when I was in Malaysia in March this year.)

Aunty T very thoughtfully brought us, in her hand luggage, some Malaysian kuih (Malay plural kuih-muih). Kuih are traditional sweets, usually made of rice flour, coconut milk, sugar and various flavourings. Oh, and lots of food colouring. Kuih are usually steamed, not baked or fried. They have a very dense texture and are quite rich.

Left to right: ang ku kuih, kuih talam, kuih lapis

The ang ku kuih on the left is filled with a sweet mung bean paste. It is also traditionally served by some Chinese groups to celebrate the “full moon” or first month of a baby’s life. (See this post from AromaCookery for more info on ang ku kuih.)

I’m not sure if the middle kuih is really kuih talam, as kuih talam is normally white and green (not yellow). The top layer is coconut cream, and the bottom yellow layer here is of tapioca flour. Kuih talam is normally made of coconut cream, rice flour, green mung beans and flavoured with pandan essence. The word talam means tray or platter - kuih talam is usually steamed on a huge platter and cut into pieces when done.

On the right, kuih lapis, “layer” kuih. We amused ourselves trying to count the number of individual layers - I think we stopped at sixteen.

We also had putu piring, which were very light and fluffy, and Mum’s favourite. I didn’t manage to get any pictures, but for the real thing (and great pictures) take a look at this post from EatingAsia.

Note that although Uncle S and Aunty T aren’t actually related to us, they are addressed as Uncle and Aunty as is Malaysian custom.