Ang (centre) looking on as Tan (left) cuts peanut candy bars at their candy shop in Jelutong, Penang. — ZHAFARAN NASIB/The Star
TO PRESERVE the art of making traditional peanut candy, Chew Eng Hock quit his full-time job as a web hosting officer to learn the trade from his father-in-law.
The 33-year-old, who started making the traditional delicacy some six years ago, has put in much love and dedication to pick up the skill of making candy using his bare hands.
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Ang (centre) looking on as Tan (left) cuts peanut candy bars at their candy shop in Jelutong, Penang. — ZHAFARAN NASIB/The Star
Chew stirring the white sugar, malt and peanut mixture.
Rolls of peanut candy are cut into smaller pieces. The candy is also known as ‘kacang tumbuk’ or ‘kong th’ng’ in Hokkien.
Chew pounding the cooked mixture using the redwood mallet inherited from his grandfather-in-law.
The three main ingredients of white sugar, malt and peanuts are cooked in a hot wok.
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