Loyang Tua Pek Gong Temple

Yes, I know, I know… I have written about Loyang Tua Pek Gong Temple before. The other time, it was my brother who visited the place. One fine day last year, I finally found an opportunity to visit the temple with my family.

 

I should have posted them early, but I have been busy. Anyway , better late than never. Here are the photos:

 

 

Loyang Tua Pek Gong temple is obviously located at Loyang. Where is that, I hear some of you all asked. Well, it is at the extreme east side of Singapore near Pasir Ris. Not sure if you can take MRT, but there is a bus stop, located not far away from the temple which make that place quite accessible.

 

 

A bit lame, but Judy Garland followed the Yellow Brick Road to reach land of Oz. You, on the other hand, can followed the yellow flagged pathway which will leads you to the famed temple!

Still worry that you might missed the flagged pathway and got lost. That is mission impossible… The temple can be easily seen on the left of the pathway. 

 

 

After a good five minute walk, I reached the temple. The first thing that catches your eye would be the stone wall side profile of the temple.

 

It was 2009 when I visit the place – the year of Ox. Maybe that is why there is this huge copper statue of Ox resting at the pond.

 

At the entrance, we were greeted by this two story high pagoda-like structure. It is actually a furnace for devotees to burn their incense papers in.

 

A bit of explanation for those who do not know – Other than praying with Joss Stick, many Chinese religions like Taoism had the practise of burning incense paper. Incense paper comes in various colours, sizes and patterns, but printed with charms-like wording. It is believed that one will received blessing when the papers are burned. It is almost like an purifying act that fire will rid bad luck for whoever that is praying. 

 

 

At last, the beautiful signboard which read “Loyang Da Po Gong” or “Loyang Tua Pek Gong” as pronounce in Hokkien, a Chinese dialect.

 

I think many young people may find Chinese praying rituals a bit daunting. It seems like there are many rules to adhere to and can be quite a handful for people who have never done it before.

 

Well, to help more people understand the intricacies of Chinese praying rituals, Loyang Tua Pak Gong came up with a very good solution. They categorised each items with numbers i.e. which item make a complete set with which item. They even labeled which deity you can pray to with the set of items.

 

 

I explained before. Many traditional Chinese buildings are often decorated with mythical creatures like Dragon, Qilin, Bats. These mythical creatures have auspicious connotations. By decorating objects and buildings with the creatures, Chinese believed that having them they will be blessed. The above is a metal incense burner which is decorated with a dragon sculpture. 

 

A Taoist temple. The place also hosts a few deities. As with all things, there are protocol order of which deity one should pray before the other. Sound quite confusing right? Fret not, innovative Loyang Tua Pek Gong foresee the potential problem, thus they come up with this little name plate to tell you at this “station”, which god deity you are praying to and how many joss stick to use.

 

Now now, praying is much simpler and less confusing already isn’t it?

 

 

Back view of the incense burner

Actually, Loyang Tua Pek Gong temple is famous for granting devotees with winning 4D numbers. In this picture, we see another ox statue with miniature 11 other zodiac animals. Those numbers scribbling are not vandalism, but devotees’ 4D numbers. They are scribbled there in hope that deity will bless the numbers and grant them a fortune.

 

Another one of the number blessing station. This time in form of a golden ingot.

 

Interestingly, Loyang Tua Pek Gong had a food station. They provide free vegetarian food for all. I had a serving too. Bee Hoon and Curry vegetables, taste ok.

We often read news of religious conflict in many countries. In Singapore, we are fortunate that people in a way understand each other’s religion practises and remained tolerant. Here in the temple, there is actually a small Hindu temple

Like the one at Waterloo Street, there is no restriction as to who can enter the Hindu temple. As long as one wishes to make a prayer, he/she can just enter the temple and pray (without footwear).

So if you happened to be at the East area next time, do drop by and visit the temple.

Lunar New Year Celebrative Food Stuff – Chinese Preserved Meats

Another batch of photos taken at Chinatown. I wanted to write about this temporary stall selling Chinese sausage and preserved meats outside CK shopping centre.

 

 

They comes in various types and sizes. Unlike Italian sausages or German sausages, Chinese sausages undergo additional stage of preservation air-dying, thus it does not need to be refrigerated.

 

 

This stall not only sells Chinese sausages, but they also sells preserved meats. The above picture showed huge legs of hams and salt-cured ducks.

 

 

What is this leg of ham for? It is called Jin Hua Ham or 金华火腿. similar to western ham in the way that it is cured with salt, but the texture is very different. It is not exactly chewable, very hard. Chinese do not just eat it directly, but very much use it for making stock.

 

Mind you, they are very expensive.

 

 

As with many Chinese stuff, the process of making Jin Hua ham dated long ago back to 900 years ago.

 

The banner wrote “Jin Hua Ham is a Chinese traditional food. It is most often used for making stock and in dishes. Favoured for its strong and savory flavour, Jin Hua Ham is a necessity ingredients for many exquisite dishes. Accordingly to records, it was developed 900 years ago during the Song dynast by this general named “Zong Ze”. He developed this ham coincidentally when trying to thank his subordinates during a campaign. Notably, the Ham was awarded first grade commodity at the 1915 World Trade Fair at Panama.”

 

 

Another type of cured meats – belly cut. Similar to Jin Hua Ham, they are cured with Salt and additionally in their oil, much like the process of making duck confit. They are usually steam together with rice.

 

 

Red-coloured pork sausage which is also known as Lup Cheong. Quite fatty as they are usually make with fatty cuts of meats. They had quite a strong favour – salty with a hinge of sweetness which I think comes from the Chinese wine marinate. They have a very nice aroma. I like them best in Claypot rice!

 

 

Black-coloured ones are another type of “Lup Cheong”, but they are made with livers instead.

 

 

I think these are preserved Chicken legs. Not really sure how they prepared for eating. To clarify, not all Chinese buy these food stuffs. I mean westerners would perhaps see Chinese as Chinese, but we are actually further differentiated into different groups of Chinese according to our dialects.

 

They are Cantonese traditional foodstuff.

Cured Duck. I began to wonder whether Chinese had a part in making Duck Confit. They might have similar taste. Who knows, maybe long ago, some French accidentally fried cured duck and invented duck confit. What do you think?

:)

Chinese New Year Celebration 2010 at Singapore’s Chinatown

First and foremost, Happy Lunar New Year to Everyone! Those who didn’t know it is Chinese Lunar New Year yesterday, which coincidentally coincide with Valentine’s Day this year.

 

Some background information before I go on elaborating on photos which I took at Chinatown earlier on. Lunar New Year celebrates the beginning of Spring, usually end of January or early February if compared against Western calendar. It was introduced by Emperor Huang Ti during 2600 BC and is now Lunar Year 4708 this year.

 

Every Lunar New Year is represented by a Zodiac animal and there are 12 of them. For 2010, it happened to be the year of Tiger, specifically “Golden” Tiger (Gold is one of the five elements).  

Photo taken at the Junction outside Chinatown point. The Chinese Characters read “Hua Kai Fu Gui” and “Ying Chun Jie Fu” which meant “Flowers bloomed in Prosperity” and “Come Forth Spring and Receive Good Fortune”.

 

Lunar New Year is a major festival for the Chinese. In Singapore, where majority of the population are Chinese, the celebrations are no less elaborate as compared to China, Hong Kong or even Taiwan. Of course, those countries might have longer holidays than Singapore, but Chinese here do place much importance in the celebration.

 

To soak in the Chinese New Year Celebration in Singapore, one should really hopped down to Chinatown for the atmosphere.There are lightings too, albeit like Christmas at Orchard Road. Of course, instead of coldness, Chinese New Year lightings emits more warms and uses more reds in the decor which is Chinese’s auspicious colour.  

 

 

Ok, some might think it is really that cliché, but since it is the year of the Golden Tiger, the decor had to reflect that. Look at the photo – how many tigers can you find? Again, for the benefit of those who do not read Chinese characters, it read “Wu Fu Lin Men” which meant “Good Fortune Arrived Upon Your Door”.

 

Other than the “tigers” decor lining up the streets, the organisers also uses plentiful of spring flowers to soften the look.

 

Specifically Peach Blossom.

 

Peach Blossom is considered as an auspicious Spring flowers. They have very good connotations to Chinese. You see, in order to bloom, they had to endure harsh winter and the colder the winter, the more flowers they will bloomed. Thus, it was generally looked upon as a sign of perseverance. Then it is also the flower which could enhanced one’s interpersonal relations luck, so to singles and those who are in need of some interpersonal luck – buy some and place them at home.

 

Because Singapore’s weather too hot, you never really get to see a living plant one here. Organisers therefore uses plastic one which romanticise the atmosphere. I wondered if it was that they had taken into consideration that the festival coincided with Valentine’s day.

 

 

Before Chinese New Year, this famed stall Lim Chee Guan will start to attract lines of crowd, queuing for their famous Pork Jerky . They do open during normal days, but it is only during this period that they will get more customers. You see, Pork Jerky is a Chinese New Year must-have food stuff and even though the prices inflated sky-high during then, people are still willingly queuing hours for it.

 

 

Look at their lighted signboard. Pork Jerky and Pork Floss.

 

Apparently, they have been around since 1938.

 

 

For those who are not sure what Pork Jerky is. It is basically meat slices marinated with Chinese spices and flavouring and BBQed to perfection. 

 

 

See close up of the Pork Jerky. It has a stronger taste with a hint of smokiness to it. Sweet and salty which makes it a very good snack for beer. It is one of my favourite Chinese New Year foodstuff.

 

 

This photo is taken at another famous Pork Jerky stall named “Mei Zhen Xiang”. Poor guy, closer to Chinese New Year period, they have to BBQ quite a number of tons of meat slices everyday. I don’t want to be in his shoes – getting greasy and smoked everyday for long hours.

 

 

At the temporary market in Chinatown, there are many stalls like the above which sells Chinese New Year decoration.

 

 

Like how the Christmas decorations are predominately Green and Red, Chinese New Year ones are usually Red!

 

Roar! Aren’t this tiger puppet cute? I didn’t ask how much it cost though, but I quite like it.

 

 

While the above is tiger, this is its cousin – the lion. One of the traditions of Chinese New Year is the lion dance. Performed by two people, it supposedly wards of evil and bad luck and bring in good fortune for people.

 

 

Well of course, how can we forget Chinese’s all time favourite mythical creature – the Dragon?! Unlike the lion dance, Dragon dance, which is also one of the traditional performance during Chinese New Year, requires a team of people to perform.

 

 

Mid-way of the Chinese New Year Street Market.

 

When we were there earlier on, there wasn’t as many people along the streets.

 

 

At about 8 to 9 something, crowds formed. It is so hard to walk along the streets. I find it stressful as I have to constantly look out for my wallet and bag.

 

 

In the temporary market, hawkers sells all sort of festive foodstuff. The above sells Sunflower seeds known to Chinese as “Kua Ji”. It comes in many favours – Tea flavoured ones, salted ones. They also sells branded peanuts which I quite like. It tasted fresher and sweeter than those you get from supermarket.

 

 

There are generally two types of Kua Ji. Red ones and Black ones. They like many representative Chinese New Year food stuff has auspicious connotation.

 

 

Just as we were in the taxi (after much long wait), we passed by an overhead bridge which was also beautifully decorated with more auspicious well-wishes.

 

With the above, I wish everyone a Peaceful and Prosperous Lunar New Year! 

 

To read more about Chinese New Year Celebrations in Singapore, click here - Chinese New Year.

王菲 - 幽蘭操

Hey Fayenatics! Check out Faye’s latest soundtrack for the movie “Confucius” - 幽蘭操.

During the launch in Beijing, Faye commented through a VCR appearance that she was honoured to have taken part in the project and was motivated to sing for the movie because of Confucius theme. She opined that Confucius antics is essential in times like this because of its positive notion. She said that Confucius teachings reminded people of much needed resilience in troubled times like this. She admired the author and hope everyone would be able to benefit from the movie. 

The verse, I read, was supposedly written by the Master – Confucius- himself. Translating what I found online, they depicted of how the the Master described his own life, like a sprig of Orchid. The Master loves Orchid and named it as the King of Flowers. He noted that it had to endure harsh coldness in order to bloom, thus had perseverance.

When bloomed, the flower emitted an unique but understated fragrance. Though not the smell itself is not overpowering, but the understated flower had the abilities to waif its unique fragrances through the whole valley , in turn outshining all other flowers’ fragrances. 

The plant without its flowers looked just like another spade of grass, an unattractive ordinary plant. However, it takes a man with extraordinary foresight to see the plant for what it really is.  He thought that it does not do the flower much harm, even if one do not recognise it. However, once a man recognises flower and picks it, the flower will have no reservation to perfume the wearer with its fragrance.

A gentleman should learn from the humble Orchid – of its perseverance, to accumulate and grow during the  harsh winter. Understanding its antics, will then Man be successful in generations to come. 

幽蘭操

詞作者：杏壇春熙法蘭文化沙龍 
曲作者：謳歌

蘭之猗猗 揚揚其香
衆香拱之 幽幽其芳
不采而佩 於蘭何傷
以日以年 我行四方
文王夢熊 渭水泱泱
采而佩之 奕奕清芳
雪霜茂茂 蕾蕾於冬
君子之守 子孫之昌

See explanation of the verse in Chinese here:
http://dailynews.sina.com/bg/ent/film/sinacn/20100106/05051089122.html

News of Faye's interview here:
http://ent.sina.com.cn/x/2010-01-07/00492835940.shtml

Good Luck Birthday Noodles

Celebrating one’s Birthday with a Birthday cake has become a common practise that people forget it was originally a western tradition. Traditionally, Chinese would celebrate one’s lunar birthday with a bowl of noodles cooked in broth called mian xian “面线". The supposedly long noodles symbolised longevity and Chinese would add a pair of hard-boiled eggs for good luck.

My mum cooked me a bowl of mian xian on my lunar birthday. A simple pig liver and minced meat noodles soup, with of course a pair of hard boil eggs for good luck. A simple dish, but filled with so much love and well-wishes.

Immediately, one felt much better smelling the appetising sesame seed oil fragrance. To be eaten while it is hot, I sweat as I gulped down the noodles – a sign of purifying. Hmm…I wondered if one’s bad luck would be expel from body through the sweat. I certainly hope it was!

山穷水尽疑无路 柳岸花明又一村。。。

风水是会轮流转的。。。

Selamat Hari Raya!

Wishing all Muslim readers - Selamat Hari Raya! See left, one of our neighbours sent us a box of delicious cakes and sweet stuff. Yummy~

Yeah!

Last Day of Hungry Ghost Month

Today was the last day of Lunar 7th Month which is also known as Hungry Ghost Month. Just like how people would pray on the start of the month, people will also pray on the last day of the month to send the spirits and demigods back.

Let's hope all will be well and that there will be blessing throughout the year for the family!

Hungry Ghost Festival

Every year’s 7th month of the lunar calendar is known to the Chinese as the “Ghost” month or 七月 in Chinese. Chinese believed that Hell will open its gate for the whole of the month to allow spirits and ghosts to roam the earth freely. According to legend, 7th month is an important month for hell’s spirits and ghosts as they were normally not allowed to eat, whatever that touched their mouth will become ashes. However during this special month, they were given concession to eat and to be fed.

The 15th day of the 7th month is known as the Hungry Ghost Festival 中原节 or 普渡. Some people would confuse this day with Qing Ming 清明节. Although both festivals honour and pray to the deceased, but they are different in nature. During Qing Ming, people prayed and make offerings to their ancestors in remembrance of their roots. However, in the case of Hungry Ghost Festival, people not only make offerings to their ancestors, they also make offerings to roaming spirits as well as demigods “working” in hell.

(Picture above shown offerings: Red Candles, Tea Leaves, Joss Sticks and Joss Papers)

Many of the roaming spirits do not have a “home” or decedents to pray for them, so in spirit of giving, people often prepared additional offerings for them. Chinese prayed to the demigods too as they believed that getting into “good books” of the demigods, they will be blessed for the year. This year’s Hungry Ghost Festival falls on the 3rd of September. Our family, like many other families, make offerings too.

Joss papers came in various forms. Some of it has chants scripted on it, when you burnt them, it is like you are chanting “good” for them. While some others are more “mundane” things, money known as hell notes, colours papers which are supposed to symbolise cloth for making clothes.

Chinese steamed-cake. Chinese usually include one of these steamed-cake when praying as they symbolised prosperity.

Some of the joss papers have to be folded, a bit like origami, to look like gold ingots.

Unique to Hungry Ghost Festival, people would lay a table full of their daily food stuff as offerings to the spirits. It is also believed that people will be blessed eating those food that has been offered before.

More pious Chinese would even get whole roasted pig as offerings.

In order to invite spirits and demigods to come and feast on the offerings, one need to stick a joss stick and specially-made flags on every food items.

The offerings are left outside for a while, so that the spirits and demigods have “time” to feast on them…

看着烟袅袅的升起 它是否带着人们的祝福和期望到祂的耳边？

Have you all seen the above before? Always wondered why people did that? Scroll down for answer…

After praying, the folded joss papers are brought down to the streets to burn. Chinese believed that the deceased can only received them through burning them.

My mum said that burning joss papers in the chalked area meant that it is for a specific recipient usually for ancestors.

I did not manage to take photo of all joss papers. As you can see from this photo, there are many varieties.

Hell notes, one form of the joss paper, usually comes in big denominator i.e. millions. A TV drama once joked that hell has serious inflation problems due to people printing them in big denominators.

Of course in Singapore, we cannot anyhow burn joss papers as they constitute to littering as well. Often, town council would prepare metal bins for people to burn joss papers.

As I watched the joss paper engulfed in flames, I hope those who are in need would be able to receive them and blessed our family in return…