Author: tompepinsky

  • The New Economic Polic

    In the news these days is Malaysia’s New Economic Policy, the name for a political project that set to (1) reduce poverty across Malaysia and (2) eliminate the identification of race with economic status in Malaysia.  Originally, the NEP was supposed to run from 1971 to 1990.  Technically, the program did lapse in 1990, only to be replaced by the National Development Policy and then PM Mahathir Mohamad’s Vision 2020, which sought to make Malaysia a fully developed country by 2020.  But everybody knows that the spirit of the NEP lives on, if not in name, then in the myriad laws and institutions still on the books that stem from the NEP period.  Indeed, the very way that government and society works reflects the NEP.  It is telling that politicians still say NEP when they mean NDP, as the NEP has fundamentally transformed the country.

    If you are a regular reader of our blog, you’ll be familiar with the main aspects of the NEP.  Bumiputras (basically, non-Indian and non-Chinese Malaysians) get favorable treatment in most matters that have any economic or political connection.  The government invests heavily in rural development schemes that overwhelmingly benefit Malays.  Malays can invest in special government-run unit trusts that always give high dividends.  When the government privatizes public services via the stock market, it reserves discounted shares for Malays.  It’s easier to get into the universities here if you are a Malay, it’s easier to get a government scholarship if you are a Malay, it is far easier to move up the ladder in the public service if you are a Malay; the list is endless.

    So why is the NEP still in the news today?  Well, simply, its project has not worked.  The targets for bumiputra participation in the economy through equity ownership have not been met, even 15 years after the project was supposed to be finished.  There is a well-known, and oft-lamented, "subsidy mentality" among some Malays.  Rather than eliminating the identification of race with economic function, the NEP seems to have strengthened it.  In all, we have all of the problems that you’d expect to find with a coarse tool like race-based affirmative action.  The demands from some sections of the ruling party, though, are for more "positive discrimination", and a strengthening or re-establishment of the NEP.

    JM and I, living in KL with its large population of Chinese and Indian Malaysians, have seen first hand evidence that, contrary to the government’s claims, poor non-Malays do indeed lose out under this system.  We also see the Melayu Baru–New Malays–who have grown rich on government favoritism, and yet still get first crack at discounted shares because they are Malays.  We think it’s time for Malaysia to scrap the NEP and "positive discrimination" based on race.  The government could still help poor Malays and intervene in the economy while doing so without the blatant racial favoritism that it shows.  (Let’s bracket the question of whether or not government intervention to ensure equality of opportunity is a good idea for now.)  A non-racial policy would still overwhelmingly benefit Malays, but it would also pick up the large poor Indian Malaysian community, the true losers under the NEP, and the non-negligible numbers of Chinese Malaysians.  We also believe, by the way, that affirmative action in the US should be based on income, not race or ethnicity.

    Just FYI: If we were Malaysians, what we just said would be seditious.  We are not kidding, even in the slightest, and the government’s record of arresting people for criticizing the NEP is proof.  It is a violation of the Sedition Act of 1972 to criticize or even question the rights and privileges of Malays.  By extension, that includes the NEP.

  • Popiah

    Popiah are a very popular Malaysian dish, the local version of an eggroll.  However, unlike almost all
    eggrolls and lumpia (the Indonesian wrapped snack), popiah are usually not fried.  In that sense, they
    are more like Vietnamese spring rolls, and are a refreshing snack when you aren’t in the mood for
    something heavy and oily.  Of course, like Vietnamese spring rolls, popiah can be fried.  We never have
    had the fried kind, though, and the best popiah stands that we’ve seen do their briskest business with
    the non-fried kind.

    Let us emphasize, though, that they are not just Vietnamese spring rolls in Malaysia.  They differ in two
    ways.  To begin, the wrapping is different.  Popiah, like lumpia, have a wheat-flour and egg wrapper that
    has a different text and taste than rice-flour and no-egg Vietnamese spring roll wrappers.  More than
    that, the filling is different.  As far as we know, most Vietnamese spring rolls contain chicken or beef
    or shrimp or pork, rice vermicelli, and usually some sort of herb like spicy basil and/or mint.
    Sometimes they can have carrot and/or cucumber in them.  You serve them in a clear and sweet vinegar-
    peanut-chili dip.  Popiah are very different, beginning with a warm jicama-based filling and continuing
    with a thick soy and peanut sauce that is spread inside rather than served alongside as a dip.  In some
    versions, as you will see below, they also betray a silly British influence of mayonnaise.

    We’ll conclude with some etymology.  The word in Malay for jicama is sengkuang.  This, we believe, comes
    from singkamas, the Tagalog word, which in turn came from Spanish, jicama, which was appropriated from
    Nahuatl (a native Mexican language), which had the word xicama.  That’s some nice colonial food history
    for you.  Jicamas are native to Central America, but that has not stopped it from becoming an integral
    part of local cuisine.  For some reason, in Indonesia, we also have seen the word bangkuang in addition
    sengkuang.  We don’t know why this would be.

    Popiah: Basic Recipe

    20 popiah skins (or eggroll wrappers, if popiah skins are unavailable)

    1 large jicama root, at least 1 lb, peeled and shredded

    1 can bamboo shoots, chopped

    2 Tbsp. kecap manis

    1/2 tsp. salt

    3 cloves garlic, thinly sliced

    1/4 cup vegetable oil

    1 large carrot, julienned

    1 cucumber, peeled and seeded, julienned

    1 cup of shallots, thinly sliced and deep fried

    1/2 cup roasted salted peanuts, finely (but not too finely) chopped

    Popiah Sauce

    1/2 cup kecap manis

    6 cloves garlic, peeled

    2 Tbsp. salted peanuts

    4 large chilies (see note below)

    Optional Additions (see end of recipe below)

    1/2 lb boneless chicken (cut into strips), shrimp (peeled and deveined), or a mix of the two

    1 cup fresh crab meat

    1/2 cup mayonnaise (yes, mayonnaise)

    1 cup loosely chopped Boston (a.k.a. bibb or butter) lettuce

    For the basic recipe, start by heating the oil over low heat in a wok.  When hot, add the garlic and
    saute for a minute or so, making sure that the garlic does not brown.  Add the shredded jicama and the
    bamboo shoots and stir through, then add salt and stir through again.  Heat through until bubbly–if
    there’s not enough liquid, add a bit of water.  Cook, stirring occasionally, over low heat for about 20
    minutes.

    To make the sauce,
    boil the garlic in water for about one minute until hot and just starting to soften.
    This takes some of the edge off of the flavor.  In a food processor or with a mortar and pestle, mash the
    garlic with the peanuts until smooth.  Combine with the soy sauce and mix until smooth.  NOTE: You can
    make a spicy version of this by adding the four large chilies, stems removed, while mashing the garlic
    and peanuts.  A more authentically spicy version would also add a handful of Thai bird-eye chilies.  We
    have seen it served both in the phenomenally-spicy and the non-spicy versions, but our very spicy version
    is better for Western palates.

    To construct, take a popiah skin and place it on a place.  Smear on about a teaspoon of the sauce.  Top
    with a small bit of carrots and cucumber, then sprinkle on about a half-teaspoon of chopped peanuts and
    shallots each.  Add a tablespoon of the warm jicama filling and roll up like a burrito.  Serve
    immediately with extra sauce for dipping.

    This is the basic version that we normally get.  You can also get something called salad popiah.  To make
    salad popiah, remove the carrots and replace with a bit of crab meat and lettuce, and smear on a bit of
    mayonnaise in addition to the popiah sauce.  We know that this sounds kinda gross, but really, it’s
    actually quite tasty, even if you leave the crab meat out.  There is also a version that has a bit of
    meat in it.  To make this, decrease the jicama by half, and add chicken/shrimp/both to the garlic first
    after it been frying, and then cook until done, and then add the jicama and bamboo shoots and proceed as
    before.