What does an American missionary have to do with Hainanese Chicken Rice in Malaysia? More than you ever thought possible.

In this season finale, we follow Malaysia's story up to the beginning of the 20th Century. The full occupation of the Malay peninsular is in Britain's sight. Spurious contracts, military force and secret conventions render the Malay rulers powerless. At the same time, war is brewing in China, leaving many to seek refugee in the comparative safety of Malaya.

We speak to chef Xianji Chen on the unique chicken rice stylings of Melaka. We also hear from Tan Tee Yong and Sherine Tan, owners of Happy Garden Restaurant in Penang, Yong shares his experiences of fusing British and Chinese culinary traditions and discusses his fears that the future of our food culture comes down to packaging.

Resources and References

A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya

Lee, E., Wong, S.P., Laxman, L. Language Maintenance and Cultural Viability in the Hainanese Community: A Case Study of the Melaka Hainanese (2014). Athens Journal of Humanities & Arts, Vol. 1, no. 2 pp. 157 – 168, https://doi.org/10.30958/ajha.1-2-6

Hoe Kee Chicken Rice - 468, Jalan Hang Jebat, 75200 Melaka, Malaysia

Happy Garden Restoran - 206b, Jalan Batu Ferringhi, Kampung Batu Feringgi, 11050 Batu Ferringhi, Pulau Pinang, Malaysia

Credits

Hosted by Dr Noby Leong and Philip Gibson

Produced by Dr Noby Leong and Philip Gibson

Sound Design by Jack Barr

English Dub by Liu Ziyang

Satay? Okay! is produced by Kopi Productions Limited

There's no whisky in a Malaysian toddy. That's because toddy in Malaysia refers to the kombucha-like coconut drink. Toddy is sugary, sour and a bit funky. But like so many of Malaysia's foods, the sweet taste obscures a very dark origin.

In the 19th Century, the British East India Company continued its campaign to control the Malay peninsular. Powering this new empire, however, required a substantial labour force. But in a post-slavery world, Britain would need a different approach to securing cheap workers.

We hear from Sushil Nair, owner of Nachi Toddy (@nachitoddy) on the importance of toddy to the Indian and Sri Lankan communities. He talks us through toddy brewing techniques, starting a toddy business and the anti-toddy attitudes from within his own community.

Resources and References

A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya

The Plantation as Subject? Centring the Plantation within Malayan Anti-Colonial Histories (28 Nov 2024), London School of Economics, Sahil Bhagat

Krishnan, P., & Raman, J.J. (2018). Toddy Business among the Indian Labour in Colonial Malaya, 1900-1957. International journal of humanities and social science, 8.

Parameswari, K. (2014). Anti-toddy movement in Malaya, 1900-1957.

Krishnan, D. P. ., Raman, D. J. H. J. ., & Darkasi , S. . (2020). Between Life and Death: Suicide amongst the Indian Labour in Colonial Malaya, 1900-1941. International Journal of Social Science and Economics Invention, 6(09), 351 TO 355. https://doi.org/10.23958/ijssei/vol06-i09/235

Krishnan, P., Raman, J.J., Krishnan, R. (2020). A Study on the History of Estate Tamil Schools in Malaya, MALAYSIA dari segi SEJARAH

Nachi Toddy - Portuguese Settlement, Medan Selera, Portuguese Settlement, Melaka, 75050 Malacca, Malaysia

Credits

Hosted by Dr Noby Leong and Philip Gibson

Produced by Dr Noby Leong and Philip Gibson

Sound Design by Jack Barr

Satay? Okay! is produced by Kopi Productions Limited

Tried laksa with spaghetti? Or sour tamarind laksa? Laksa comes in many forms, but a classic Nyonya laksa has captured global hearts more than others. Its a dish that's central to the Chinese Peranakan community - a community that found unusual favour in Britain-controlled Malaya.

As the 18th Century rolled on, the Malay world faced growing European pressure, especially with the rise of the British East India Company. They came not just to trade, but to control. Armed with the power of deception, the Company set its sights on the island of Penang.

We hear from Peranakan researcher Dr David Neo, on the rise of Chinese Peranakan communities in colonial Malaya. He also shares his experiences on the extravagance of Nyonya cuisine and its uncertain future.

And Lillian Tong, Director of the Pinang Peranakan Mansion, recounts life growing up in Penang. She discusses the shame of being Peranakan in the 1980s and the sudden revival and popularisation in the 1990s.

Resources and References

A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya

Neo, D. H., Ngo, S.-S., & Heng, J. G. K. (2019). Popular imaginary and cultural constructions of the Nonya in Peranakan Chinese culture of the Straits Settlements. Ethnicities, 20(1), 24-48. https://doi.org/10.1177/1468796819867399

Growing Up in a Nonya Kitchen: Asian Recipes from My Mother (2021), Sharon Wee

The Nyonya Kebaya: A Showcase Collection of Nyonya Kebayas from The Collection of Datin Seri Endon Mahmood (2002), Datin Seri Endon Mahmood

Pinang Peranakan Mansion - 29, Church St, Georgetown, 10200 George Town, Penang, Malaysia

Credits

Hosted by Dr Noby Leong and Philip Gibson

Produced by Dr Noby Leong and Philip Gibson

Sound Design by Jack Barr

Satay? Okay! is produced by Kopi Productions Limited