Cheryl Marie Cordeiro

Drömmar / Dreams, the Swedish version of sugee / shortbread cookies. On the side, chocolate truffles and a glass of chocolate-coffee yoghurt parfait.
Text & Photo © JE Nilsson & CM Cordeiro 2020

Shortbread is one of my mother’s favourite cookies. Growing up in Singapore, you could find the Singapore version called sugee cookies in the smaller covenience stores in the neighbourhood heartlands. They were sold in plastic cookie jars and you could buy one for about ten cents a piece. From the 1980s onwards, as Singapore developed, the smaller convenience stores gave way to larger grocery stores. Favourite places of mine to visit, food shops and streets changed. Available consumption developed too, the shortbread consumer market segmented and grew more sophisticated. You could now find luxury versions of shortbread, as well as neighbourhood heartland versions.

For a few years after I had left Singapore in the early 2000s to live in Scandinavia and upon my return trips, I found it increasingly difficult to find heartland neighbourhood baked sugee cookies. There was of course Bengawan Solo sugee cookies, but there were some variations I felt I missed. One afternoon, my mother thought it nice to roam Chinatown. She wanted to buy some cotton threads with which she could crochet a new blouse. As we walked the inner alleys and streets of Chinatown Singapore, I chanced upon a shop that sold traditional, old school biscuits. I identified the biscuit tins immediately and could not help but pull my mother inside the shop with me in swift motion.

“Mommy! Look!” I cried, “They have these traditional biscuit tins!” I was excited and beyond disbelief. It’s been some years since I even laid eyes on such biscuit tins! My mother smiled and nodded. “I haven’t seen these in the longest time – what, since I was a child?” I said, exploring the biscuit tins that seemed to stand from floor to shophouse ceiling of the shop. The biscuit tins were designed each with a see-through panel on the front, so that you could always tell exactly which type of biscuit it housed.

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Oxtail soup, Asian light.
Text & Photo © JE Nilsson & CM Cordeiro 2020

When you´ve lived almost an equal number of years in one part of the globe (Asia) as another (Scandinavia), it comes a point in time when you realize – right, I´ve managed to get some oxtails from the nearby farm, super! Now what and how to do with them? And that question is legit because I found myself standing over the kitchen counter, staring at the oxtails unwrapped from their paper package, with at least 3 recipes in mind. Coupled with recipe juggling, I wondered who in the family was going to enjoy which version the most. The go-to recipe in Scandinavia is based on the classic French style, using tomato puree, root vegetables such as carrots, celery and herbs such as thyme, bay leaf, parsley, then topping it off with some port/sherry. You have the Eastern European recipe sans tomato puree but using chopped tomatoes, potatoes, leeks and ground allspice. “I’m bored with my cooking. You come up with something.” was the feedback. When in Scandinavia, that meant, go as Far East as your recipe books take you, and see what inspiration you can find.

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