We all talk about preserving the historical building, endangered animals, etc. But why don’t we also put in more effort to promote and support our locally unique heritage hand-made products and traditional trades. In this competitive world many trades have turn to mass production through new technology, but through this change we have loss the rich character of hand-made products that was once the pride of our country and culture.

Hand made “Mee Koo” (in Hokkien) or “Steamed Turtle Buns”  are one of the example of these dying trades in Malaysia. The Mee Koo are linked and used in Chinese festive celebrations and cultural ceremonies. Now a day, many have turn the age old manufacturing process by hand to mechanised manufacturing lines. But then who am I to say they are wrong to change, they still need to put rice on the table at this competitive times. As a marketing consultant, I advocate change to create a competitive edge to overcome obstacles and competition. But sometimes a total change would have created more harm than good. Therefore, we would need to consider the many angles that affect our change. Sometimes, partial change or improvements can do more good and than full conversions.

Hoe Peng & Co. is one of the examples of partial change that help them survive through the test of time. In the old days when one thinks of Mee Koo in Penang, Hoe Peng’s buns would be the first to come to mine. They not only churn out their famous Mee Koo but also “Siew Thou” (in Hokkien) or “Longevity Buns”, “Thou Sar Pheah” or “Green Bean Biscuits” and some Chinese folk lore prayer items that are used in Taoist ceremonies.

“Siew Thou” or Longevity Buns

“Tho Sar Pheah” or Green Bean Biscuit

Assorted Taoist Ceremonies Prayers Items

As our society, is ever influenced by the western culture and its dining practice, many have forgotten about the versatile Mee Koo. We have forgotten one could the Mee Koo as it is, with butter and kaya, dunk in a cup of hot Kopi ‘O’, made into French toast, or even used as a coating for fish n’ chips (that is my own recipe). Thus, it is due time to give our traditionally unique Mee Koo recognition and respect.

Some weeks ago we were honoured to be given the opportunity to visit and have a peek into the Mee Koo making process at Hoe Peng & Co.’s kitchen. Hoe Peng & Co. was previously located in a corner shop lot just beside “Ong Kongsi” and opposite the once tallest building in Malaysia, Komtar. Currently they have moved to a new location on Lorong Selamat where just opposite the famous “Lorong Selamat Char Koay Teow”. It is now under the umbrella of Cheong Kim Chuan, who has been a household name in Penang and also Malaysia since 1937. They are one of the producers and retailers of our famous and much sort after nutmeg products, “belacan”, “Rojak” sauce, Tambun Biscuit (Tau Sar Pneah) and other traditional Malaysian food and non-food products.

For the full coverage of the Mee Koo making please proceed to Gourmet Garden food blog.

Thus, as a Penangite I would like ask my fellow Malaysians regardless of the race and religion to put in support for our heritage products, trades, etc in the form of consuming and patronising them. Give the support in terms business so that they can get to survive the test of time and leave a piece of history, culture and character for our future generation that they will be proud of. Heritage is not only in the form of buildings and artefacts, but also the way of life, cuisines that were savoured by our forefathers, etc.

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