Tau sar peah using family recipe hits the spot


  • Food News
  • Wednesday, 01 Jan 2020

A customer choosing tau sar peah at Chop Kian Lai Seng in Batu Pahat.

A CONFECTIONERY selling mung bean pastry or popularly known as tau sar peah in Batu Pahat has been attracting loyal customers for the past 70 years.

Customers not only come from Batu Pahat and other districts in Johor but other states and countries including Indonesia and Singapore.

Chop Kian Lai Seng in Jalan Rahmat, Bandar Penggaram was opened by Tan Kai Teck in 1949, when he was 20 years old.

“My father Tan Lai Seng took over the business from my grandfather (Kai Teck) when he was also about 20 years old, ’’ said its current operator Tan Chin Hock, 60.

He said his grandfather handed over the family business to his father after running the shop for about 10 years.

Chin Hock said when he was a small boy, there were more than 10 shops selling tau sar peah in Bandar Penggaram but now only two including Chop Kian Lai Seng are still open.

The shop sells 20 types of confectionery, with the best-selling item being tau sar peah prepared with salty and sweet fillings, namely hei piai (sugar filling) and peng bin (fried onions).

“We have been making the original tau sar peah biscuits using our family recipe for seven decades, ’’ he said.

Chin Hock started as a kitchen helper when he was 20 and is now managing the shop with eight workers.

He said in the earlier days, the shop used wood fired ovens to bake the biscuits.

“The smoke emitted during the baking process gave the biscuits a smokey flavour. Now, we use electric ovens, ’’ said Chin Hock.

Chin Hock added that his shop continued to offer the original tau sar peah although there were many new versions that used durian and sambal fillings in the market.

“Our customers still prefer the original tau sar peah with salty and sweet bean fillings, ’’ he said.

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