Tag Archives: street food

Meal Packaging: Tingkat

17 Mar

Takashimaya Mall in Singapore presented a Chinese New Year promotion a while back, offering a free food tingkat (pictured below) with a purchase above a certain minimum value at a household department.


Singaporean artist and blogger Heidi Koh took the following picture in Penang, Malaysia. For a still-life in oils she got a Peranakan (more on this in another blog entry) household utensils list from an aunt, which included a tingkat. Heidi says that the Peranakan people knew these colourful enamel food containers as tingkat (tiers) and that they were popularized in Penang, Malacca and Singapore during the British colonization.


Singapore celebrates an annual Food Festival. In July 2010 one of the many fringe events was the “Singapore Chinese Tingkat Cruise” on the Singapore river. From a bright red tingkat such as below left – which you got to keep! – you could taste Chinese dishes such as Teo Chew Carrot Cake, Hainanese Chicken Rice Balls and a Pokka Green Tea drink. The blogger KeropokMan (maybe brother to Henkel Man and Chicken Man?) has an entry on the river cruise on his blog Keropokman: Signapura Makan here. Keropok seems to be the Singapore word for the little prawn/shrimp crackers – I remember that my mom used to deep-fry colourful little krupuk (kroepoek) chips – as they are known in Indonesia (Dutch-colonial Indonesia) – when she made her Indonesian Rijsttafel, mmmm! KeropokMan also has a blog entry on tingkat-inspired-packaging here for mooncakes, part of the mid-autumn festival, which features in Judge Dee mysteries.


To find tingkat images on .sg-sites via google I used the word tingkat. For hits on .my-sites I had to use mangkuk tingkat, without really finding a sensible translation of this. In Malaysia the mangkuk tingkat gave its name to a reality TV cooking show, visuals below. TV9 , the channel presenting the now defunct series, classified it in the genre comedy. The idea: viewers meet celebrities who cook a challenging meal for them.

TV9_SHOWS_MT_header_814905714_kleintv9mt_logo_kleinSome other mangkuk tingkats I found were an old brass one, collected by baharuddinaziz presented on his blog collectible items


… and these more modern versions in stainless steel, plastic and foam from a Malaysian supplier.

Mangkuk_Tingkat_kombi_kleinParticularly astounding was this little gem from a news site: The Penang Municipal Council initiated a campaign against the use of polystyrene food containers by traders on the island. After a period of three months in which old stock may be used, any trader still offering food in or selling old stocks of polystyrene will be strictly dealt with. Google translation gives Public Health chairman Ong Ah Teong as saying “In contrast to other countries, they still do not run a campaign like this. We understand that this campaign is not a popular campaign, but for the sake of future generations of our children, it should be conducted. […] If the former can be decomposed polystyrene certainly it can be used. But because it was only able to decompose in 200 years time, we strictly do not want it used on the island state”. Below you see Ong Ah Teong (RHS) with Council Member Lim Cheng Ho (LHS) surrounded by packaging and exhorting traders to use mangkuk tingkats rather than polystyrene carriers.



Eat nose to tail

29 Dec

If I am around at the right time of year I like to buy the special end-of-year edition of the Mail & Guardian, a good weekly South African newspaper. It’s the edition that gives cabinet report cards: a team of journos assigns grades to politicians, from the president to all ministers, and it always makes for an interesting read. In the weekend & entertainment section I was drawn – of course – to interviews with a couple of famous South African foodies. I was especially delighted to discover Thuli Gogela and her blog Mzansi Style Cuisine (pronounced m-zun-zee, a popular local word for South Africa). Thuli mentioned the nose-to-tail food trend and reminded us that South Africans have been doing it for ages, as the recipes and entries on her blog will attest to.


I do enjoy all these catchy food philosophy phrases, such as farm-to-fork, farm-to-table, farm-to-school, stable-to-table, cow-to-cone (a lovely line I found at Kate’s Cape Town ice-cream business The Creamery) and the nose-to-tail. The last of these was given a trotter up by chef Fergus Henderson of the London restaurant St John. He brought out a cookbook called The Whole Beast: Nose to Tail Eating presenting rural tradition in the form of delicious thrift, which is what German Ganztierverwertung is all about (sadly, Leo.dict has no translation but nose-to-tail is a good version). Indeed, you will find this tradition in most countries, if you look for it, as well as some blogs such as Nose To Tail At Home or Eating Nose to Tail.


Culinary Art with a capital A

28 Dec

The films Himself He Cooks and Golden Kitchen celebrate culinary skills in special but at the same time everyday recurring situations. This recurrence is a distinguishing feature in the youtube film clips gathered on Melissa Easton’s blog Mrs. Easton showcasing the rituals of food preparation. Its like meditating on streetfood.


And some vendors are great entertainers to boot.