MEMORIES OF SNACK FOOD FOR THE SOUL

It’s very strange but every time Chinese New Year comes around, I think about food. Yes, like any true Malaysian, I think about food most of the time but during this time, I certainly think about it more.

It is not just craving for what I can eat or what I will eat, but it is usually something that I’ve eaten during my childhood formative years. Call me an old soul but yesteryear’s food and drinks seem to taste so much better than what is served these days at the fast food restaurant.

Maybe it is the nostalgia that comes with it. Somehow, when I attach good memories to the delectable morsels, they automatically become more tasty.

Researchers say that even during a simple associative taste, the brain operates the hippocampus to produce an integrated experience. In other words,  there is a connection between the parts of the brain responsible for taste memory and the parts responsible for processing the memory of the time and location of the sensory experience.

There are some things that I’ve enjoyed as a child that are no longer available, at least not in the way they were packaged. I’m talking about the Fraser and Neave carbonated orange drink that came in glass bottles. I can still buy the drink now but in plastic PET bottles and aluminium cans.

We didn’t have a refrigerator then so my dad would put the bottles in the cement water tub to keep them cool - the same water tub that held the water and the dipper for our showers. Imagine some lovely mosaic design at the bottom of a swimming pool. The bottles lying at the bottom of the tub gave a similar effect – more so because I could drink as much orange as I wanted during the Chinese New Year.  This fizzy drink tasted extremely good with Ngan Yin Hand Brand Peanuts from Menglembu, Perak.

These empty bottles were then returned to the seller for more drinks. To an overactive child’s mind, the glass bottles conjured images of orphans (from Charles Dickens’ novels) who must have cleaned and scrubbed them in work houses under the likes of Mr Bumble. I read the abridged versions of the novels as a child and felt sorry that I could drink the juice while others had to clean the bottles.

There are some biscuits too that conjure a picture of delight.

Iced gem biscuits – small biscuits topped with pink, yellow, green or white hard sugar icing. Originally the biscuit bottoms were made by Huntley and Palmer of Reading, Britain in the 1850s and the icing section was introduced in 1910. Few of us could afford imported biscuits during that era and so we bought the local substitute.

I remember getting them from the Tengku Mariam Primary School tuckshop. They were good value for me because I could get a bag of them for a few sen. Somehow my mother frowned upon them because she said they would give me worms.

I enjoyed the crispy twisted biscuits as well as the bolster-like biscuits, usually given to relatives during weddings. I wonder what they symbolise –they probably represent the new couple’s unity and prosperity.

The interesting thing about food is that each race or clan has its own delicacies. The fun part is that we mix with people from all races and also those who speak different dialects and we learn to enjoy their delicacies as well. 

I speak the Teochew dialect and I miss traditional delicacies like the Png Kueh (rice cake that is shaped like a peach) which is as scarce as hen’s teeth now.  Learning how to make them from recipes over the internet is never quite the same as the ones my parents bought for me from the market.

The best part is every time we return to Malaysia, my friends will bring us round to all these fantastic food joints to savour all that we have missed. That is the beauty of friendship and I cannot be grateful enough for such lovely homecoming treats.

This article was originally printed in the NEW STRAITS TIMES MALAYSIA 7 February 2016           http://www.nst.com.my/news/2016/02/126199/memories-snack-food-soul