BY LEONG Z-KEEN
KUCHING: A Hakka Food Festival and Lei Cha Day was held by the Sarawak Hopoh Association at Sekolah Jenis Kebangsaan Cina (SJKC) Chung Hua No. 3 here.
Guests were treated to four traditional Hakka dishes, namely Lei Cha, Yong Tau Foo, Choi Pan (vegetable dumplings) and Stir Fried Longevity Noodles together with green tea and chrysanthemum tea.
Transport Minister Datuk Seri Lee Kim Shin said that Lei Cha was served when the local association held events or tea parties before hawker stalls eventually began selling them to the public.
“Through various efforts from the association, Lei Cha has since became increasingly popular and even promoted Hakka culture among the locals.
“That is why on May 1 every year, it was designated as Lei Cha Day as a way of spreading the habit to consume Lei Cha among locals across the nation, thanks to the Sarawak Hopoh Association’s efforts,” he said.
Besides that, a book titled “A Brief Introduction to Sarawak Hopoh’s Writers and Works” published by the advisor of Sarawak Hopoh Association, Lee Fook Ann, was also promoted by Lee.
“The book has around 50 biographies about the Hopoh people and introduces readers to 30 books which explain about the people and the culture.
“Furthermore, the book launch today also aims to encourage the people to read and understand more about the Hopoh ethnic group,” he added.
Also present during the event were Malaysia Hopoh Cultural Foundation chairman Datuk Wong Fong, Hakka Food Festival and Lecha Day organising chairman Temenggong Liew Shark Sen, President of Federation of Hopoh Association Malaysia Datuk Seri Chong Ket Pen and Sarawak Hopo Association president Datuk Chai Kin Chung.
