Satay? Okay!

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 ReferencesA History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. AndayaLee, 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.1-2-6Hoe Kee Chicken Rice - 468, Jalan Hang Jebat, 75200 Melaka, MalaysiaHappy Garden Restoran - 206b, Jalan Batu Ferringhi, Kampung Batu Feringgi, 11050 Batu Ferringhi, Pulau Pinang, MalaysiaCreditsHosted by Dr Noby Leong and Philip GibsonProduced by Dr Noby Leong and Philip GibsonSound Design by Jack BarrEnglish Dub by Liu ZiyangSatay? 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 ReferencesA History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. AndayaThe Plantation as Subject? Centring the Plantation within Malayan Anti-Colonial Histories (28 Nov 2024), London School of Economics, Sahil BhagatKrishnan, 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-i09/235Krishnan, P., Raman, J.J., Krishnan, R. (2020). A Study on the History of Estate Tamil Schools in Malaya, MALAYSIA dari segi SEJARAHNachi Toddy - Portuguese Settlement, Medan Selera, Portuguese Settlement, Melaka, 75050 Malacca, MalaysiaCreditsHosted by Dr Noby Leong and Philip GibsonProduced by Dr Noby Leong and Philip GibsonSound Design by Jack BarrSatay? 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 ReferencesA History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. AndayaNeo, 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/10.1177/1468796819867399Growing Up in a Nonya Kitchen: Asian Recipes from My Mother (2021), Sharon WeeThe Nyonya Kebaya: A Showcase Collection of Nyonya Kebayas from The Collection of Datin Seri Endon Mahmood (2002), Datin Seri Endon MahmoodPinang Peranakan Mansion - 29, Church St, Georgetown, 10200 George Town, Penang, MalaysiaCreditsHosted by Dr Noby Leong and Philip GibsonProduced by Dr Noby Leong and Philip GibsonSound Design by Jack BarrSatay? Okay! is produced by Kopi Productions Limited

Kueh defies classification. Even kueh experts can't land on a definition. Perhaps that's because kueh has influences from around the world, notably from European colonisers.After the invasion of Melaka by the Portuguese armada, much of South East Asia faced the firm grip of colonialism. By the 17th Century, the Dutch VOC empire had invaded parts of Indonesia in a violent pursuit to control spice production. But the Malay rulers would soon learn that the enemy of my enemy is my friend.The kueh of today is a reflection of this colonial past. Kueh-master Christopher Tan (@thewayofkueh) shares some of the most fascinating stories of kueh you will ever hear. He connects the wide-world of South East Asian kuehs with traditions from the Netherlands, Turkey and even the US!We also hear from Noor Azura, owner of Kuih Keria Antarabangsa. She shares her inspiring story of how one kuih has changed the fortunes of her entire family.Resources and ReferencesThe Way of Kueh (2019), Christopher TanNerdbaker: Extraordinary Recipes, Stories & Baking Adventures from a True Oven Geek Paperback (2015), Christopher TanNerdbaker 2: Tales of the Yeast Indies (2024), Christopher TanA History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. AndayaMerchant Kings - When Companies Ruled the World 1600-1900 (2010), Stephen R BownThe Batavia Massacre: The Tragic End to a Century of Cooperation (2019), Kimberley Wilhelmina WellsThe Dutch East India Company - BBC SoundsKuih Keria Antarabangsa, No.29-1 Jalan Kristal Merah 2, Taman Limbongan Jaya, Limbongan, Malacca City, MalaysiaCreditsHosted by Dr Noby Leong and Philip GibsonProduced by Dr Noby Leong and Philip GibsonSound Design by Jack BarrEnglish Dub by Anindya Kenyo LarastiSatay? Okay! is produced by Kopi Productions Limited

If Malaysia has a national condiment, it would be sambal. Yet as central as sambal is to Malaysia's culinary heritage, it wouldn't exist without Portugal.As Melaka's fortunes grew, the empire attracted the envy of Europe. By the 16th Century, Portuguese merchants began trading with Melaka, introducing new products like chillis and tomatoes. But this trade partnership wasn't enough and Portuguese rulers soon wanted more from Melaka. And so kicked off a long era of European colonialism in the region.Portugal left a significant mark on Malaysia's culture, best represented by the Kristang community. We hear from chef Melba Nunis (@chefmelbanunis) about her Eurasian roots and the uniqueness of Kristang cuisine. She shares her experience in keeping traditions alive by publishing a cookbook, which remains one of just two cookbooks specialising in Kristang cuisine.We also hear from community leader Martin Theseira, who grew up in the Portuguese settlement of Melaka. We learn about the Kristang creole language, a once thriving dialect that is now spoken by just 2,000 people.References and ResourcesA History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. AndayaKristang DictionaryA Kristang Family Cookbook (2015), Melba NunisStories of Praya LaneThe Melaka Portuguese Eurasian Heritage Arts and Culture SocietyThe Majestic Melaka - 188, Jln. Bunga Raya, Pengkalan Rama, 75100 Melaka, MalaysiaKumi Cafe - 21, Lorong Setiabistari 2, Bukit Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan, MalaysiaQuentins Eurasian Restaurant - 139 Ceylon Rd, Level 1 Eurasian Heritage Gallery, Singapore 429744Noel Felix - Kristang MusicianCreditsHosted by Dr Noby Leong and Philip GibsonProduced by Dr Noby Leong and Philip GibsonSound Design by Jack BarrSatay? Okay! is produced by Kopi Productions Limited