mua chee
I have been wanting to learn to make Mua Chee from Karin. Over this holiday, we have at last found time to do it. So, here is the result of our hard work. Well, it is not really hard to make, but it sure is tedious. When we finally get to taste it, the sense of achievement is very satisfactory. According to Karin, the method that she taught me is the authentic way of making this delightful Teochew dish. Unlike those sold in the markets, we used glutinous rice flour, and pounded on the dough with sesame oil till every inch is coated and the texture is smooth. Peanuts and sesame seeds were roasted to bring out the flavours. Karin had also insisted on using coarse sugar, as it would give a better contrast to the texture of the dough. Thanks to her kindness, patience and willingness to pass on the knowledge to me, I have gained much more than just a skill. Rather, I have re-gained abit of my heritage, and the memories of individuals whom I have shared special moments with over a plate of Mua Chee...
I can still remember there was one occasion, I told grandma that I am craving for some mua chee. She enthusiastically told me that she could make it for me. So she went to the wet market the following day to get the ingredients. Unlike me, she had no one to teach her how to make it. So, she had actually figured it out herself. Her first batch of mua chee was not all that impressive, and we can all tell too that she was not very please with the result. So she tried again. And again. And... again. We ended up eating mua chee for one whole week. None of us really want to dampen her spirit. But, eventually, we told her the truth. We don't want anymore mua chee. Since then, I don't recall seeing her making it again. Nonetheless, I am very proud of her determination and dedication in making me her first plate of Mua Chee...
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