Marga Tjhia Traditional Area (Choipan Culinary)

History and Architectural Heritage of Marga Tjhia

The Marga Tjhia area is a family home complex built by Tjhia Hiap Seng in 1902. The buildings stand strong with a mixed Chinese and colonial architectural style, using selected ulin wood that remains original to this day. Amidst the hustle and bustle of Singkawang's modernization, the gate inscribed with "Rumah Keluarga Tjhia" (Tjhia Family House) serves as a boundary between the fast-paced outside world and the tranquil tradition within.

The culinary history of this place began with the habit of the large Tjhia family serving traditional snacks to guests and relatives. As time went by, the deliciousness of the family's Choipan spread by word of mouth, eventually becoming a must-visit destination for anyone setting foot in Singkawang. For the local community, eating Choipan on the terrace of the Marga Tjhia house is not just eating, but a form of respect for ancestors and cultural preservation.

Choipan: A Simple Masterpiece with Deep Flavor

The main star of this area is Choipan (or in Hakka language called Chai Kue). Etymologically, "Choi" means vegetable and "Pan" means cake or basket cake. Although it looks simple, Marga Tjhia's Choipan has characteristics that distinguish it from similar variants in other regions.

The main characteristic lies in its skin. The Choipan skin here is very thin, transparent, yet has a chewy texture and does not break easily. Through the clear skin, we can see the dense and colorful filling inside. There are three main filling variants that are favorites:

1. Bengkuang Filling: This is the most classic variant. Bengkuang is thinly julienned, then stir-fried with dried shrimp (ebi) until wilted but still retains a crunchy texture.

2. Kucai Filling: Provides a sharp and fresh aroma, highly favored by those who love strong herbal flavors.

3. Rebung Filling: Has a denser texture and a unique savory taste, offering a more complex flavor variation.

Kitchen Secrets: Traditional Ingredients and Preparation Techniques

The excellence of Marga Tjhia's Choipan lies in the use of high-quality local ingredients and preparation techniques that still maintain traditional methods.

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Precise Skin Composition

The Choipan skin is made from a mixture of rice flour and tapioca flour (starch). The secret lies in the quality of the rice flour, which is ground fresh to ensure its freshness. Boiling water is slowly added to the flour while continuously stirring until it becomes pliable. The kneading process is done manually by hand to achieve the right level of elasticity.

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Filling Preparation

For the bengkuang variant, the key to its deliciousness lies in the process of squeezing out the water from the bengkuang after it is grated. This is done so that when steamed, the water from the bengkuang does not seep out and ruin the skin's texture. The ebi used are selected ebi from the West Kalimantan coast, which have a natural sweetness and a fresh sea aroma.

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Steaming Technique and Topping

After being shaped into a crescent or small semi-circle, the Choipan is arranged on a bamboo tray lined with banana leaves. The banana leaves, lightly oiled, impart a distinctive fragrant aroma when exposed to hot steam. The steaming process only takes about 5 to 7 minutes.

As soon as it comes out of the steamer, the Choipan is immediately brushed with garlic oil. This is no ordinary oil; finely chopped garlic is fried until golden brown. This topping of fried garlic provides an explosion of savory flavor and an appetizing aroma.

Vinegar Chili Sauce: The Soul of Choipan

A portion of Choipan at Marga Tjhia is incomplete without the presence of its legendary liquid chili sauce. This sauce has a spicy, sour, and slightly sweet flavor profile. It is made from ground red bird's eye chilies, mixed with natural vinegar and a little sugar. The sharp sour taste of this sauce acts as a palate cleanser from the savory garlic oil, creating a harmony of flavors that makes it hard for the diner to stop at just one bite.

Eating Culture and Atmosphere at Marga Tjhia

Enjoying culinary delights at the Marga Tjhia Traditional Area offers a complete sensory experience. Visitors usually sit at old wooden tables in the terrace area or the inner courtyard of the building. Here, the interaction between the sellers (who are direct descendants of the Tjhia family) and the buyers is very warm.

There is an unwritten etiquette when enjoying Choipan here: patience. Because Choipan is made fresh, visitors often have to wait their turn when orders are overwhelming, especially during the Lunar New Year or Cap Go Meh holidays. However, the sight of Choipan artisans nimbly folding the skins and filling them in the open kitchen is an interesting cultural spectacle in itself.

Cultural Significance and Preservation

The Marga Tjhia Traditional Area and its Choipan culinary heritage are symbols of cultural assimilation and the resilience of tradition. Choipan itself is an adaptation of Hakka Chinese cuisine with the availability of local food ingredients in Kalimantan. The existence of this place also shows how a large family has been able to preserve their architectural and culinary heritage for over a century.

For the city of Singkawang, Marga Tjhia is an invaluable tourism asset. This area proves that legendary cuisine is not just about taste, but also about the story behind it. Every bite of Choipan holds a narrative of hard work, family togetherness, and love for the homeland they inhabit.

Conclusion

The Marga Tjhia Traditional Area (Choipan Culinary) is more than just a place to eat; it is a living museum of Chinese culture in Singkawang. The authentic taste that has been preserved for decades, combined with the atmosphere of the magnificent historical buildings, makes every visit here a spiritual culinary experience. If you are looking for the true taste of Singkawang, then a plate of warm Choipan with an abundant topping of fried garlic on the Marga Tjhia house terrace is the answer. A tangible proof that tradition, if nurtured with love, will remain relevant and cherished across generations.