My Aunt Fatimah, the Great Cook

Putra Jaya, Malaysia 2000

 

Hajah Fatimah binte Ali is my maternal aunt. She is my mother's younger sister, the third child among eight siblings and the second oldest daughter in the family. According to my mum, Aunt Fatimah used to help my grandmother in the kitchen while my mum busy doing the laundry for the family. My aunt told me that during her teens, she and my mum used to attend cooking and baking classes at Kampong Kapor Community Centre situated opposite their home, Pondok Kalompang Gubuk.
 

Aunt Fatimah and my mum during their teens

 

Aunt Fatimah loves to cook and is extremely good in it. She cooks irresistible delicious food! Often her friends requested for her to cook during functions such as Aqiqah, Hari Raya Open House and House Warming. It became so frequent that she decided to do a small food catering business. Like my Grandma Ramlah, Aunt Fatimah is an expert in making Nusantara desserts - Putri Salat, Talam Keladi, Koleh-koleh, Talam Berlauk, Talam Suji, Ondeh-ondeh, Pulut panggang... you name it, she knows them all!

Living with Aunt Fatimah in 1986

 

It is not surprising that Aunt Fatimah is always there on my mind every time I think about Baweanese food. This is because her cooking reminds me of the food my late Grandma Ramlah used to cook. The dishes prepared by Aunt Fatimah always taste the same as those cooked by my dear grandmother. Unfortunately for me, she does not live nearby my home. My aunt is a Malaysian, living across the causeway in the State of Johor.
 

My two cousins, Faizal and Irman during childhood in the early 1970s

 

Even though my aunt was born in Johor Baru, she was raised in Singapore. A former student of Cedar Secondary School, she got married in her late teens after completing her studies. Her husband, Hj. Mohammad Zain bin Hashim, is a Malaysian born Baweanese. He is the maternal cousin of my Grandma Ramlah. Hence, my uncle-in-law is also my maternal grand-uncle! (According to Islam, it is legal for cousins to get married to each other hence, so are the cousins of the parents, cousins of grand parents and so on.)

 

My two cousins Riko and Shaz -at Dungun, Trengganu 1987

Aunt Fatimah has four sons - my dear cousins whom I used to babysit during childhood, treating them as my own younger brothers. All four of them are Malaysians even though the first two were born in Singapore. Aunt Fatimah and Uncle Zain are now proud grand-parents to several grand-children from their first two oldest sons.

The cousins -at Berjaya Times Square Hotel, Malaysia 2008

 

Like my paternal Aunt Jamaliah, Aunt Fatimah always has a special place in my heart. She is like a second mother to me. I used to live with her during my childhood and also during the early years of my marriage, the time my husband was seconded to work at Pasir Gudang for three years.

My cousins' children -at Berjaya Times Square Hotel, Malaysia 2008

 

Like my mum, Aunt Fatimah had taught me a lot of things; from teaching me about this life and Islam, to doing house chores - laundry, cooking, cleaning, tidying and managing a home, to nurturing children, imparting good values and manners to them. She is a school in her own rights imparting her knowledge to this niece, showing through example the path undertaken by an obedient daughter, a kind sister, a motherly aunt, a loving and faithful wife, a wonderful mother as well as a good neighbour as desired by Islam.

Me... always a loving aunt to the children of my dear Malaysian cousins.

 

(This post is dedicated to my beloved Aunt Fatimah. I love you very much my dear aunt. According to me, you are beautiful in every way. Thank you for being a wonderful aunt who is always there for all of us - your nieces and nephews, the children of your siblings. May Almighty Allah always be there for you throughout your life. Ameen.) 

Roti Boyan - The Baweanese Bread

The original "Roti Boyan" filled with mashed potatoes served with "Sambel Bilis"

A Baweanese is always a Baweanese no matter how the individual Baweanese progresses in life, moving away from the pondok lifestyle, becoming very different from those of his or her forefathers who came from the remote tiny island of Bawean to Singapore. Today, in cosmopolitan Singapore, a Baweanese descent like me is constantly exposed to many cultures and traditions, enjoying different kinds of food and flavours, yet still ended up getting attached to the Baweanese culture, especially the Baweanese food. I am always yearning for them, the Baweanese authentic dishes that the pioneer Baweanese people of Singapore, like my late grandmothers, grand aunties and mother-in-law used to cook.
 

The other side of the original "Roti Boyan" with potatoes fillings

Even though I had travelled far and wide, experienced variety of dishes from many different countries, I still love having "Roti Boyan", the Baweanese bread, for breakfast or afternoon tea. Although I have been living in Singapore most of my early life, mixing with other Singaporeans of different races and cultures, enjoying their food such as the Thai Tom Yam, the Chinese Noodle, the Indian Prata, the Italian Pizza, the Middle Eastern Kebab, the Hainanese Chicken Rice, the Western Hamburgers and many others, I still look around for the Baweanese bread. Even my children, who have very little exposure to the Baweanese food, enjoy eating "Roti Boyan". They showed thumb-up  and asked for more when I first introduced it to them.

"Roti Boyan" that similar to the Indian Prata

There are two types of Baweanese bread. One is similar to the Indian Prata and the other is filled with mashed potatoes. During my childhood, I used to have "Roti Boyan" for breakfast and sometimes during teatime. My favourite "Roti Boyan" is the one with mashed potatoes fillings. My late maternal grandmother was an expert in making it!

"Sambel Bilis"

In making the dough for "Roti Boyan", my grandmother normally used ghee mixed with warm water and salt before pouring the flour. I used to help her around with the boiling of potatoes, peeling the skin, mashing them in a bowl, adding a little salt, pepper, chopped celery, and eggs, mixing them into a perfect filling. Then I would help her with the lighting up of fire on the stove. At that time, during the 1970s the pondok people were still using kerosene stove for cooking. When the fire was burning right, it was time to put the wok on the stove and filled it with cooking oil. My grandma would prepare the bread to pan fry in the heated wok. This bread is usually eaten with the Baweanese "Sambel Bilis" - Chilli Anchovy.

The "Roti Boyan" that similar to Indian Prata with fried egg on it

Making the other type of Baweanese bread is simpler than the previous. The method of making the dough is the same as the first one. The dough is rolled on a pin several times, greasing it with oil before rolling it multiple times. When done, it is time to pan fry it on a heated wok. Then beaten egg with sliced onion is poured onto the bread. This bread is usually eaten with the Baweanese "Sambel Bilis" or "Sambel Tomes Tongkol" or "Semur Tongkol". Yummy!
 

"Semur Tongkol"

Today, "Roti Boyan" is eaten not only by the Baweanese people but also others from different ethnic groups living in the Singapore Malay community. The favourite is the one filled with mashed potatoes. It became popular with a different look!

 

The new look of "Roti Boyan" with potatoes fillings