“Tofu” is commonly known as bean curd in western countries. Widely loved by Chinese people, but loathed by most non-Chinese, especially the westerners, for its bland taste, unexciting and uninteresting to a person’s palate. This product has been produced for over 2,000 years during the Chinese’s Han dynasty. It is made from coagulating soy milk and then pressing the resulting curd into blocks. It comes in various texture – silken, soft, firm or extra firm – use in the different style of Chinese cooking. Tofu is healthy – it’s low in calories and high in protein.
“Chneah Hoay” is a local Chinese tradition dating back to 1844 on the 14th day of Chinese New Year. This annual ceremonial tradition was recently held on 18th February 2019, year of the pig of the twelfth Chinese zodiac sign.
Have you ever use soy sauce in your cooking? and, ever wonder where it comes from or how it is made?
“Kew Ong Yah” or the Nine Emperor Gods festival is widely celebrated in Penang among the Chinese. This is an important Taoist tradition that lasted nine days starting from the eve of the 9th lunar calendar month, which fell on the 8th of October this year.
Penang Chinese culture is strongly influenced by the Confucian, Buddhism and Taoism tradition. Dating back as early as the 18th century, Penang Chinese ancestors were descendants from Southern China, mostly from the Fujian Province, bringing with them the tradition, culture and philosophy of their homeland.
One of the oldest Chinese traditions that is still widely practiced in Penang and at home with my mother is called the “Ancestors’ Day” or the “Tomb Sweeping Day”. In Penang, the coloquial word for “Ancestors’ Day” is known as “Cheng Beng” in hokkien or “Qing Ming” in Chinese mandarin.