Sad News

            One afternoon, during the University break, I was sitting at home, reading, when I received a call from my mother. "Sue, Yi-Poh Sa-Yi (Third Grandaunt) has passed away, can you try and prepare Mama? Someone is on the way to take her to their house."

            I was taken aback. Of course, Mama and her sisters were already in their seventies and eighties, but there had been no indication at all that there was anything wrong with Yi-Poh Sa-Yi. I was at a loss as to what to do, and said a short prayer about it. Then I recalled a similar incident in one of Elizabeth Gaskell's novels, "Wives and Daughters", which I had just read.

            "Mama," I said, "could you please change and get ready? Aunty is coming to get you as Yi-Poh Sa-Yi is not feeling well."

 

            Instantly, I could see a shadow of worry on my grandmother's face. I could see that she was preparing herself for the worst. This was just as well, because when Yi-Poh Sa-Yi's daughter arrived, grief was clearly written on her face. Mama reached out to console her, and they all drove off.

            Later, I told my mum what I had said to Mama, and she was relieved that I had found a way of preparing Mama for the sad news.

 

            Both Mama and Yi-Poh Sa-Yi used to prepare achar-achar. This is the Peranakan version of pickles. It consists of vegetables such as cucumber, carrot, cauliflower and green chillies pickled with salt and vinegar. However, unlike the Chinese version, they are bathed in a golden-brown gravy, which contains ground peanuts, among other ingredients. Also, the green chillies are stuffed with finely shredded, incredibly sour strands of unripe papaya.

 

            Making achar-achar takes time, as the vegetables have to be washed, cut up, squeezed and then sun-dried for a day or so. However, assuming that the entire process has been rigorously carried out, the jars of pickles can be kept for a few months.

            We love eating this with char kway teow, our beef balls or any other dish with which pickles would be a good accompaniment.      

 

            Mama's version was slightly different from Yi-Poh Sa-Yi's in terms of some ingredients used. I think this made the achar uniquely their recipes, since each sister must have modified what was passed down to her from her mother to suit her own purposes and tastes.