The Dragon Boat Festival or Double Fifth Day is one of three most
important annual celebrations in the Chinese Lunar Calendar. It
commemorates Qu Yuan, a well-loved official who died under tragic
circumstances.
In the Beginning…
Qu (approx. 340 - 278 B.C.) was a minister who served the Zhou
Dynasty during the Warring States period (475 - 221 B.C.). Righteous
and articulate, he sought to rid the corruption that plagued the courts
and gained widespread respect and love from his people.
An Unexpected Turn
Expectedly, his righteous endeavors did not find favor with corrupt
officials who schemed to oust him from the courts.
And it was his attempts to dissuade the Zhou Emperor from attending
a conference held by the Qin state that proved to be his undoing. Qu
was duly removed from service. Deceived and hurt, Qu went into
political exile and started traveling, teaching and writing.
Upon hearing news that his beloved Zhou Dynasty had fallen to the
Qin Empire, Qu fell further into despair and decided to drown himself
in the Mi Lu River in the Human Province.
Birthplace of a Custom
When the dispatch of search parties into the lake proved fruitless,
devoted citizens decided to throw dumplings wrapped with bamboo
sections into the river to feed the fishes so they would leave Qu’s body
intact. Hence the reason for these customs still practiced today.
Today, these practices have become widespread and are practiced
everywhere. People regardless of creed or religion take part in the
annual Dragon Boat Race, and savor delicious dumplings as part of
these festivities.
The Roots of Local-born Chinese
The Peranakans have long been part of Singapore’s complex cultural
landscape, with their colorful heritage and acculturation of Chinese
and Malay traditions. This marriage of traditions gave birth to new
customs and beliefs, unique practices and diverse cuisines.
The term Peranakan in Malay literally translates as ”descendants”,
and was used to describe offspring of local Malay women and
Chinese businessmen who had settled in the Straits Settlement and
Malay Archipelagos during the 19th century.
More specifically, male descendants were called Babas and female
descendants Nonyas while senior females were recognized as Bibiks.
Most of these descendants, although retaining their Chinese beliefs,
also adopted local indigenous lifestyle. Thus, giving birth to the
unique practices of the Peranakans and even their own variation
of the Malay language called Baba Malay.
Customs
A large part of peranakan customs comes from traditional beliefs
inherited from their Chinese ancestors. Their strict observance to
these beliefs sometimes supplants even the Chinese themselves.
The family unit is an important facet of the Peranakans, and family
members within the same tree can usually be found living under
one roof much like their Chinese counterparts.
Nevertheless, the true feature that defines the Peranakans is their
ability to embrace modern thinking. For instance, unlike the
traditional Chinese who in the past, favored male offspring,
Peranakans deemed both sons and daughters equal rights to the
family fortune.
Thrills for the Taste Buds
Peranakan food is probably the most diverse and distinctive of all
local cuisines. A marriage of cooking styles, Nonya cuisines combine
the preparation techniques of both traditional Chinese and Malay
cooking.
This unusual marriage gives Nonya cuisine its distinctive taste,
filled with exciting flavors from the use of local herbs and spices,
and more often than not spicier and hotter than Chinese food.
A typical Nonya kitchen would not be without condiments like
tumeric, ginger, galangal, shallots, chives and shrimp paste. Lemon,
limes, tamarinds, green mangoes, citrus leaves and coconut milk
are also used to up the epicurean experience.
Blend it like the peranakans
Rempah, an exciting blend of ingredients pounded together in a
mortar and cooked in oil to release its flavor is used for a variety
of dished. It’s this special combination that sets Peranakan food
apart from the rest.
And because of their ingenuity to improvise traditional dishes with
spices and herbs, Peranakans have produced tasty local treats like
achar, curry fish in banana leaves, satay babi goring, buah keluak,
chendol, nonya kuehs and many other delights.
Why Kim Choo Dumplings are
Different from Other Dumplings?
Traditionally, Nonya cuisine is a fusion of Chinese and Malay
influences and quite often draws inspiration from both its
techniques and use of key ingredients and spices. The kim
Choo Nonya Dumpling is no exception to this rule and is one
of many unique culinary delights interpreted from a time-
honored Chinese cuisine.
Here are a few distinctive ways to tell the two apart. For instance,
the Nonya-interpretation uses fragrant pandan leaves to wrap
the dumpling instead of bamboo sections.
And while Chinese dumplings are filled with fatty pork fillings,
Kim Choo Nonya dumplings usually contain seasoned minced
pork and sliced winter melon cubes.
But what truly sets them apart is the unique taste found within
each Kim Choo dumpling, which employs a complete range of
local condiments to give a fulfilling taste experience.
Combining traditional five spice powder (cinnamon, star anise,
fennel, cumin and coriander seeds) and a secretly-concocted
ingredient developed from Straits spiced, the dumplings bring
a plethora of flavors to please even the toughest of skeptics.
Blue coloring is sometimes added to give the dumpling a
sweetened tang and a distinct look, courtesy of the essence
found in blue pea flower or bunga telang.
Nevertheless, modern ingenuity had spurned many new
variations to please the palate, adding new robust flavors to
the age-old rice dumpling. Though these preparations may
differ, but they make each experience truly unique and attach another chapter in Singapore’s colorful culinary tapestry.
