We finally finished touching up the infographic board! 🙃 this is our group’s display
During week 9, we went to Chinatown for the learning journey. We also brushed up on the reflections for the online blog. For the infographic board, we decided to each design one dialect group then print it out and paste it on the board. However, it was too “wordy” and we were told to redo the board. As normal markers do not work on the black board, we bought paint markers and wrote it instead, and pasted pictures on it.
On 16 May, our class went for a Malay food workshop, and made Kuih Dadar & Roti Jala. Here are our reflections: (I used to think… I now think…)
athena: I used to think that Malay kuehs were not nice as the ingredients were not those that I was familiar with, and it probably did not look that delicious. After the workshop, I realised that it was actually quite nice and that I shouldn’t judge a book by its cover.
caitlin: I used to think that malay kuehs were really boring as i wasn’t a fan of traditional food. Also, they seemed really difficult to cook, and involved many ingredients and cooking steps. After learning more about them and trying to make them myself, I realised that they definitely aren’t boring and there are just so many varieties of Malay kuehs. Malay Kuehs are even adapted and modernised to suit the tastebuds of youngsters! I now think that we should be more open to trying traditional foods as it was really a mind-opener and a new experience. We would also be able to understand different cultures better since we live in multi-racial society.
caroline: Before I participated in the Malay food culture workshop, I thought that the Malay kuehs were not going to be the tastiest snacks. However, after I tried my hand on making the kuehs and eating them, I realised that the kuehs tasted better than I thought
Chan Yan: I used to think that Malay kuehs all did not taste nice as I am not a big fan of coconut, and coconut is an essential ingredient in Malay food. However, after trying the kuehs I realise that it does not taste as bad as I imagined and in fact taste quite nice. I now think that we should really keep an open mind and try new things, whether from my own ethnic group or others, as it is important that we do our best to understand some of the traditions being passed down such that they don’t die out. I have not been exposed much to Malay kuehs as I do not know many Malays despite living in Singapore so I think I should find out more and try more Malay kuehs in the future.
qiao li: Through this kueh making workshop, I got to make kueh for the first time. And initially I thought it would be really simple but after experiencing it for myself I realised it wasn’t actually that simple. Additionally I think through this workshop, we got to reqlly appreciate the Malay culture and gain more knowledge about the traditional Malay snacks that our parents or grandparents may have had when they were young.
We finally finished our prototypes and it was time to work on our infographic board and prepare for our week 9 learning journey. Both of these require us to do a lot research to find out information on both the food we were doing and the dialect groups each food were from. We also had to research on Chinatown. It was not easy as some of the treats we were doing were hard to find information on. However, we still managed to compile information on all dialect groups. These information gave us a deeper understanding of the food and Chinese culture. Even the food that we consume often had origins that we did not know about and it was an eye opening experience. As they say, you learn something new every day.
Our class got Food Heritage as our theme and our group was assigned to the ethnic group of Chinese. We wanted to show the diversity of Chinese culture and how, in just one ethnic group, there can be a variety of cultures. Hence, we decided to make treats from each of the main dialect groups of Singapore: Teochew, Hokkien, Cantonese, Hakka and Hainanese. After finding a treat from each group, we sketched out the different parts of each treat, then assigned each member to one dialect group to do. For the rest of the week, we proceeded to make the food prototypes, helping each other with the mixing of clay and modelling of food. By the end of week 7, we had finished the prototypes and we just had to add the final glossy layer for some of the kuehs.