Saturday, May 29, 2010

Anak Anak Kota's Traditional Trades brochure in Malaysia Design Archive

Anak Anak Kota's Traditional Trades brochure in

Malaysia Design Archive

For more info, click HERE




The Story of Trades & Foods in George Town

When the British took formal possession of Penang Island in 1786, the port of George Town grew into a busy hub and meeting point for trade and commerce between East and West. While wholesale and retail trade dominated the business sector, all manner of services could be found operating along the streets as well as from shophouses, catering to both the business and domestic needs of the early traders. These services included welders, basket weavers, goldsmiths, liquor brewers, funeral services, food stalls, shoemakers etc.

By the turn of the 20th century Penang had attracted various ethnic communities such as the Indians, Chinese, Eurasians, Jews, Arabs, Armenians, Acheenese, Siamese, Burmese and others who settled in George Town. Intermarriage between these various ethnic groups in Penang, also gave rise to unique hybrid communities with their own mixed cultural heritage.

The presence and fusion of these different communities gave rise to colourful and diverse food, services, products and lifestyle which have since adapted to become uniquely Penang. Once integral to Penang’s port history and multicultural society, the very traditional trades, services and food are gradually becoming endangered as technology, new materials and new trends penetrate the city.

This map attempts to highlight the last of the traditional activities that hark back to a simpler way of life, where craftsmanship, indigenous knowledge, creativity and adaptability to the client and environment were prized values.

Every trade and food has a unique story of how the founders migrated from their homelands in search of a better life, brought with them skills and knowledge from their homeland and carved out their occupations in the city of George Town.

THE TRADITIONAL TRADES AND FOODS OF GEORGE TOWN is distributed over Zone A and Zone B for convenience. Both zones fall within the World Heritage Site of George Town. There is no strict sequence to the walks so you may visit any trades or food stalls of your choice. On both walks you will be able to observe the process, skills and products of traditional craftsmen as well as savour traditional foods sold at roadside stalls at the recommended times.

For detailed brochure of the history and process of each trade, click HERE


Monday, April 12, 2010

Why George Town listed as UNESCO World Heritage Site?

On 7th July 2008, George Town and Melaka were inscribed together as a World Heritage Site validating their outstanding ‘cultural heritage’. The built and living environment of the two ‘historic port cities on the Straits of Melaka’ reflect the unique coming together of multi-cultural elements from the Malay Archipelago, India, China and Europe to create an architectural and cultural townscape unparallelled in the world today.

The Boundary Site Map


UNESCO assessed 3 outstanding universal values (OUVs) which highlights to the world a rare example of ‘multiculturalism’, forged from the unique ‘meeting’ of various cultures at the historic ports cities of Melaka and George Town.

The built and living environment in George Town is testimony of the meeting and layering of various sub-cultures from India, China, the Malay Archipelago and Europe

a) OUV 1 – Multicultural Trading Towns forged from exchanges of Cultures Melaka and George Town represent exceptional examples of trading towns in Southeast Asia, forged from the mercantile, religious and cultural exchanges’ of several civilizations (Malay, Chinese, Indian and European), with each culture having left its imprint on the built and living environment.

(b) OUV 2 – Testimony to Multicultural Tangible and Intangible Heritage Melaka and George Town are living testimony to the multi cultural tangible and intangible heritage and tradition of Asia and Europe’s colonial power….expressed in the living environment with its great variety of religious and cultural practices, many languages, festivals, art and music, food and lifestyles

(c) OUV 3 – Melting pot of Multicultural Architecture and Townscape Melaka and George Town display a mixture of influences which has created a unique architecture, culture and townscape……. with an exceptional range of eclectic shophouses and townhouses, religious buildings of different faiths, public buildings with colonial influence.




for more details click on to

CHAT's BLOG
Penang's Shophouse

Tuesday, January 12, 2010

Anak Anak Kota in GuangMing Daily 10.01.2010 光明日報- 吃東西

* 吃東西 http://www.guangming.com.my/node/65588?tid=46








沙爹是馬來西亞的國食,應該沒有小朋友未吃過。但是,要小朋友體驗醃肉、串沙爹和烤沙爹的過程,那可要考他們的耐心和耐力了。(圖:光明日報)
烹飪老師娜莎麗娜教小朋友串沙爹,讓他們知道這代表馬來西亞味道的烤肉串是怎麼做成的。(圖:光明日報)
不好意思,烤焦了,但畢竟是自己做的,所以一定會吃完。
點燃炭火,慢慢煽風,讓沙爹在烤爐上一寸接一寸烤熟。這種細活,小朋友要耐心的做才行。(圖:光明日報)
沙爹串很好吃,但怎麼串?媽媽也沒有教過你吧?(圖:光明日報)
學會做沙爹,再吃沙爹,小朋友大口一咬,沙爹的滋味更豐美了。(圖:光明日報)
沙爹是馬來西亞的國食,小朋友當然要好好認真,好好學做。(圖:光明日報)

我們都不想看到小朋友的飲食字典裡,只有沒營養的快餐。我們也不想看到小朋友對那些婆婆媽媽傳承下來的傳統飲食不清不楚。但,在小朋友飲食教育這一環,我們又做過些甚麼?

活躍於喬治市古蹟人文教育的“城市小孩”(Anak-anak kota)組織,去年用了一年的時間,擬定了“U think u can masak?”

這個主題,給小朋友們灌輸本土傳統飲食教育。為甚麼選擇傳統小食的飲食教育?很簡單,傳統小食就像每個族群的飲食身份證,它本身就是文化和生活的一大部份。

小朋友在“U think u can masak?”這個計劃下,走進大馬各族人的傳統飲食大觀園,學習烹煮各籍貫人士,各族芳鄰的傳統小食。這一場小朋友的自煮初體驗,是“城市小孩”早前在“歡鬧古蹟嘉年華”活動上的其中一項節目。

從小朋友興奮的表情看來,他們有十足的興趣瞭解味道,傳承手藝。

醃肉→串排→燒烤

大馬國食沙爹

沙爹是馬來西亞的國食,應該沒有小朋友未吃過。但是,要小朋友體驗醃肉、串沙爹和烤沙爹的過程,那可要考他們的耐心和耐力了。

教授小朋友做沙爹的沙爹老師是娜莎麗娜,這位熱帶香料園的特約香料烹飪老師,對本地香料有深厚認識,她在教授小朋友烤沙爹時,也把醃肉用的香料成份告訴他們。

將肉串好之後,另一邊廂已準備好燒著慢火的炭爐。小朋友把肉串整齊的排躺在炭火架上,開始吃力的煽風,再翻動肉串。烈日和爐火,未幾已把小朋友們的臉蛋烤紅。

由於沒辦法掌握好煽風點火的功夫,一些小朋友把沙爹烤焦了,但不完美的“作品”無損他們的心情。當一串串的“焦爹”上碟時,小朋友們趕緊抹去額上手上的汗,把肉串往嘴裡送。雖然沙爹變“焦爹”了,但因為是自己親手做的,吃起來也特別好味道了。

親手把一串沙爹從無到有的完成,其中一個小朋友於是有感而發:吃一串沙爹,真不容易啊。

回歸傳統招

教小朋友認識傳統飲食,不是一件簡單任務。一般小朋友對“傳統”兩字認識很少,誤解更多。“飲食”對他們來說,煎炸式快餐足以讓他們詮釋為美食了。更何況,被大人寵壞的小朋友,很多時候並不知道食物的出處,便不必說食物怎麼做,如何做了。

所以,不要驚奇於小朋友告訴你:雞是從巴剎來的,蘋果是從超市來的,魚是從冰箱來的。他們也習慣想吃什麼,要吃什麼,只需往袋子掏錢上街買就行了。

飲食教育

“U think u can masak?”這些本土飲食教育,也許只讓參與的小朋友獲得片面的知識。但,那至少是一個開端,它暫時把小朋友從他們狂愛和熟悉的快餐裡抽離出來。

看,他們走進社區,從食材、利刀、砧板、油鍋這些實際經驗中,認識所不知道的馬來西亞,還有食物背後的故事。

every kid can cook

“U think u can masak?”這全然讓小朋友參與的社區烹飪教育,用意其實很簡單,即是教導小朋友煮食,主旨便是回應主題的“Yes,I sure can masak”。

活動由活躍於喬治市古蹟保護活動,為在籍學生而設的“城市小孩”(Anak-anakkota)這非政府組織推動。

“U think u can masak?”去年年頭開始,分數個階段進行。

參與活動的小朋友,一開始即走上喬治市街頭,給社區內的叔叔阿姨做調查,從他們口中探查這些大人口中的傳統食物,並且把從長輩那裡聽來的記錄在案。過後,他們在活動策劃員的帶領下,走進售賣各族傳統食物的攤子和食店,記錄這些食物的做法和淵源,再嚐試它的味道。

接著,“城市小孩”也邀約喬治市區內的傳統小食小販及主婦,教導小朋友特定的傳統小食做法。有關烹飪班共分數次進行。小朋友上場那天,即在人群圍觀下,跟著老師把食物做好。

“城市小孩”負責人曾玉萍告訴我們,“U think u can masak?”這活動一開始即吸引不少小朋友參與,半途卻有不少“開溜”。“孩子們的父母半途紛紛以小朋友學業忙碌,不能在上課、考試、補習之中擠出時間參與活動,所以把活動割捨了。不過,一路參與的小朋友,都表示很喜歡這種學校不會教導的飲食教育。”

有興趣讓孩子進一步認識傳統食物,並參與製作過程的父母,可致電:04-2633471/012-3619113詢問詳情。

搓粉→捏花→油炸‧馬來小點咖哩角





對小朋友來說,把一團團搓好的咖哩角粉皮,捏成咖哩角的形狀,再塞進馬鈴薯餡,然後扔進油鍋炸熟,特別好玩。(圖:光明日報)

麵皮,學做咖哩角,過程好像很容易,但做起來還是費功夫。(圖:光明日報)

咖哩角師傅卡瑪麗雅耐心地告訴小朋友如何為咖哩角摺角。(圖:光明日報)

炒香的辣椒馬鈴薯丁,用來作咖哩角餡。(圖:光明日報)

嗯,熱辣上鍋的咖哩角,因為是自己做的,所以特別有味道。(圖:光明日報)


對小朋友來說,把一團團搓好的咖哩角粉皮,捏成咖哩角的形狀,再塞進馬鈴薯餡,然後扔進油鍋炸熟,特別好玩。所以,當DIY活動一開始,“媽吉”卡瑪麗雅的咖哩角小攤就開始熱鬧起來。

只見小朋友一字排開,乖乖聽著咖哩角師傅卡瑪麗雅的教導,小手小心翼翼的把麵團搓好後抓起一小塊,然後薄,把餡料包進去之後,再捏花。

如果細心的話,一定留意到我們平日吃到的咖哩角其實也有多種形狀。這天,卡瑪麗雅教了小朋友兩種咖哩角款式,即自由式和摺角式。自由式即隨意把麵皮捏合,摺角的話可以選擇用叉子把粉皮角度壓成凹突面即可。

咖哩角完成之後,需下油鍋炸熟。嬌生慣養的小朋友們當然不敢做這個“危險動作”。待媽吉卡瑪麗雅把炸熟的咖哩角撈起,大家才紛紛伸出認領自己的作品,一邊吹氣散熱,一邊急著往嘴裡送。



打蛋→澆漿→翻蓋‧友族甜點 Apong、Tosai








鹹鹹的Apong beras,有濃香的米漿味。這種傳統的無餡原味Apong,目前已經買少見少。(圖:光明日報)
賣了廿幾年Apong的媽吉。(圖:光明日報)

小五生阿菲加向艾莎討教,要這個賣了廿幾年Apong的媽吉,教她做出一個像樣的Apong。(圖:光明日報)
“多謝”示範步驟──

1. 用小蔥頭沾油,均勻塗在鐵鍋上。(圖:光明日報)
2. 鍋熱後,輕輕淋上“多謝”粉漿。(圖:光明日報)
3. 不消兩分鐘,“多謝”已熟。(圖:光明日報)
4. “多謝”上碟, 佐以酸辣味道的椰絲醬。這是阿菲加的作品。(圖:光明日報)

小學一年級的國語課本上,已經教導小朋友認識三大民族的傳統食物。所以,小朋友對印度傳統食物是有概念的,即使他從來沒有吃過。

在檳島小印度賣了20幾年Apong和多謝(Tosai)的艾莎,為小朋友講解這兩種印度小食時只有三言兩語,她選擇用示範的方式,讓小朋友在麵粉、炭火、炭爐這些食物和器具中,揣摩印度味道。

她教導小朋友做的Apong是原味的薄片Apong beras,以及加蛋的薄片Apong。這個用米漿烤成的薄餅,味道是單純的鹹,同時散發著濃濃米香。但,這些看似簡單的印度同胞小點,做起來並不簡單。其中,掌握火喉以及如何在小鍋淋上一層薄薄的麵漿,最考雙手加雙眼的功夫。

艾莎把一片片出爐的Apong beras,攤開在翠綠色的蕉葉上待涼時,不忘告訴我們:“Apong beras是舊式Apong,已經很少人賣了。比起有各種餡料的Apong,其實這原味Apong,才是最好吃的。”

至於“多謝”,小朋友可能對這印度煎餅很熟悉,但對這味道帶酸,一般嘛嘛檔可以吃到的薄餅,這口味未必是小朋友容易接受的。在現場給大人示範做“多謝”的馬來小朋友阿菲加,把幾片烤至半焦的Apong拿給我們看,然後吐吐舌頭說:“掌握了材料和做法步驟之後,Apong和多謝好像不難做,但每次都很容易烤焦。”


光明日報/招牌菜‧報導:張麗珠‧2010.01.10

Tuesday, January 5, 2010

Heritage Guide Training Course for Schools 2009

Graduation Day!

7 tour guides who underwent 2 months training and conducted over 70 walks for 1600 young people in 2009 received their certificates today. They are now heritage guides for young people in George Town, World Heritage Site.

Thanks Wong, Cheah, Beng Guat, Fidel, Boh Ling, Hoay See and Kiao Ling!

















Heritage Heboh Street Festival


Heritage Heboh Street Festival

5 December 2009

3pm – 7.30pm


brought to you by

Anak Anak Kota



Experience special, exciting and adventurous festivities for this holiday!

In an evening of FUN! FUN! FUN for ALL for FREE!


Heritage zone of Lebuh Armenian, Lebuh Cannon and Lebuh Acheh

打石街。 大铳巷 。 打铜仔街


欢闹古迹嘉年华,一个集学习及欢乐的嘉年华,

也是一个具特色、趣味及本土色彩的活动!

一连串从吃喝玩乐至色香味,我们一一俱全,剩下的。。。就是等您的参与

我们势必让您与乔治市社区互动体验一个欢闹的古迹周末!

完全免费!阖府统请!


预先报名及活动洽询专线

Registration and Inquries


Phone No 电话

04-2633471



Blog 部落格

www.anak-anak-kota.blogspot.com



Email电邮

anak.anak.kota@gmail.com