The heart of a Peranakan home is the kitchen. This household had two cooks. The main cook (chong poh) would buy the food from the market, and a second assistant would pound the ingredients and clean the fish. The lady of the household would oversee the cooking.
A good Nyonya must know how to pound a shrimp-paste known as belacan in the right way. A potential mother-in-law would be able see if the nyonya of the household is a suitable bride for her son, by listening to the rhythm in which she pounds the belacan! Pounds were used to get rid of husks from rice, for pounding condiments and belacan. These are staple utensils found in Indian, Malay and Chinese households.
Joo Suan enjoyed baking more than she did cooking. One of her favourite delicacies to make was an Indian delicacy known as putu mayam. Seng Kee loved his wife’s putu mayam, it was back-breaking to make because one needed to squat in order to press the ingredients! Seng Kee modified this putu mayam maker into a bench so that it would be easier for Joo Suan to make the putu mayam at arm level. Seng Kee enjoyed watching his wife make all sorts of cakes (kuih muih) for tea-time.
The family remembers going out to the shop (keday) to buy ice-blocks, vanilla or strawberry flavouring and condensed milk. The boys would then take turns to turn the ice-cream wheel for at least half an hour before they could enjoy the spoils of their hard work!
The household has two wood fire-stoves. One here, and another in the back which would have been used during festive occasions. This stove showcases items which cook (chong poh) would have used everyday: pots for steaming rice, boiling soups, fans to stoke the fire.
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