15 February 2022: Out looking for Ingredients for Traditional Kuih!

Well, finally the FIRST issue of 2022 was released. It was extremely quiet today. I was just on the dot at 08:30 am… and it was still very quiet. Usually there would be a small group at the counter.

The issue is a throwback to the Festival Food series of 2017 and makes a nice continuation. of the Malaysia Food thematic series. On checking at the brochure, indeed the designer is KY Lim from Reign Associates.

I was able to figure out how to stick the stamps to make a composite FDC without overlapping anything and minimising the number of cancellations/chops! In addition, it was possible to make a nice block using the borders! Here are the designs I made:

It was then off to find some nice ingredients…. first stop, to get the green colour…

Traffic as getting heavier by the day. I narrowly escaped the lunch time traffic to reach my next stop. Historically the kuih (savouries) are from the Malay archipelago. Thus I headed the the main source.

Then it was off to more concordancy!

Where are some nice concordant locations:

  1.  Kuih Akok: Kelantan, Terengganu
  2.  Kuih Bakar: Negeri Sembilan, Melaka, Johor and any match with Pandan a main ingredient
  3.  Kuih Kapit: Melaka, Kapit
  4.  Kuih Jala: Sarawak, Sabah
  5.  Kuih Bahulu: Terengganu
  6.  UPM Serdang Post Office (another issue with inputs from Faculty of Food Science and Technology, UPM) … remember Edible Flowers? Professor Dr Muhammad Shahrim again provided inputs for this issue.

I guess these kuihs have been enjoyed everywhere that we can now find them across Malaysia.

How was your day?







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