By Wilfred Pilo
KUCHING, Jan 12: Seventy-eight-year-old kueh chap connoisseur and food operator Tan Boon Chong shared that his active involvement in sports during his younger years has contributed to his good health today, especially when many people his age are retiring to enjoy their golden years.
Hailing from Simunjan town, Tan said he was very active in football and badminton when he was a young man in the 1960s and 1970s.
He told DayakDaily that Malaysia was well-known for these two sports in those years, and their success had even reached rural Sarawak.
“Even though we were from a small town, we were all influenced by the country’s success. It was enjoyable, and we respected each other when playing the sports. Everyone was skilled, which made us all more competitive.
“My stamina today comes from staying active in my youth. I’m glad I played sports, as it taught me valuable lessons that I was able to carry over into my work in the culinary trade.”
Tan said he could have excelled in either of the two sports, but coming from a small town and facing the realities of life, he had to assist his father, who was a trader.
“To support my father and my family, I joined a local kitchen at an eatery in Simunjan and learned how to fry noodles from my employer. That’s how my culinary journey began in the 1970s,” he recalled.
He added that when he moved to Kuching in search of a better salary, he refined his culinary skills and became proficient in preparing various Chinese dishes.
“In 1981, with a young family to support, I wanted to earn more, so I decided to join a timber company in Tawau, Sabah. As a result, my culinary career was abruptly put on hold for about 10 years,” he said.
He shared that while working for the timber company, he would spend his free time playing badminton to stay fit for the job.
“We would play for endless hours at the badminton court provided by the company. It was fun, as it reminded me of my school days and the competitive badminton matches I used to play.”
Tan shared that while working for the timber company, he never stopped honing his culinary skills and became known for preparing delicious meals for his colleagues.
“Apart from expanding my knowledge in timber and playing sports, I was glad my culinary skills continued to grow, particularly in preparing meat dishes. In later years, this experience helped me with my kueh chap.
“So, when I decided to quit my job with the timber company and return to Kuching in 1991, I chose to sell kueh chap at the BDC Commercial Centre,” he said.
Tan revealed that he had been making the dish for 33 years and that as he’s getting older, his children assist him in running the stall.
He added that his kueh chap dishes use recipes he has perfected over the years and he hopes they taste authentic, catering to local palates.
“These days, local young palates are different. At my stall, I mostly serve customers from the older generation who are familiar with the dishes.
“My simple serving of broad rice sheets comes with a dark soy sauce broth (my secret recipe), topped with an assortment of pork cuts, fried bean curd, and braised hard-boiled eggs.
“I sell it for RM6 for a small portion and RM8 for a large portion. I believe my prices are affordable,” he said.
Tan also said that he hopes to continue serving his customers for as long as he can.
“I still want to serve my customers and am optimistic that my dish and its recipe will remain in the family. My children are also well-versed in the culinary trade.
“For over thirty years, I earned a decent livelihood and made many good friends in this eatery. I still see my friends from Simunjan who played sports with me back in those years, and they still show respect for my skills. I hope that through my dish, I’ve also earned culinary respect,” he chuckled.
Tan’s Kueh Chap stall is at Jun Jia Chin Cafe BDC Commercial Centre. It operates daily from 6am to 12pm. — DayakDaily
