Posted in Eat-Out: Chinese on Dec 6th, 2005
I absolutely love hor fun (flat rice noodles). This Asian noodle, which is more popularly eaten in South-east Asia, comes in a few variations. The Cantonese-style hor fun comes in wide ribbons and is more suited for stir-frying. Its Teochew cousin is the kway teow, which is smaller in width. The Thai rice stick and [...]
Posted in Eat-Out: Singaporean on Oct 9th, 2005
Jian Bo Shui Kueh is a Singapore household name synonymous with great chwee kueh (steamed rice flour cakes topped with chopped salted radish). Having been ages since the last time I had their chwee kueh, we popped by Tiong Bahru market last weekend for an afternoon snack. Their chwee kuehs are still as good as [...]
Posted in Recipe: Sweets & Pastries on Apr 24th, 2005
What a fabulous choice of color! Orange is the theme for IMBB #14, hosted by the good people over at Foodgoat. The entry for my first ever participation is orange sweet potato onde onde, a sweet Indonesian kueh (pastry/snack). Commercial onde onde are usually green, because the dough is flavored and colored with the juice [...]
Posted in Eat-Out: Singaporean on Mar 1st, 2005
I had these little yummies for breakfast the other day. Chwee kueh (literally “water cakes” in Teochew) is a popular Chinese breakfast item in Singapore. Rice flour is mixed with water, then steamed in shallow cups, resulting in soft rice cakes of about 5 cm in diameter. They used to be steamed in clay cups, [...]
Posted in Eat-Out: Singaporean on Feb 7th, 2005
Let’s go for another Singaporean hawker centre makan session! Today, we’re going to the Zion Riverside Food Centre, just across the road from Great World City. All items are S$1.00 each, so this platter cost S$5.00.
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