Gee, it’s already February! Where did January go? 2013 kicked off on a bumpy beginning. It all started with Matilda catching the flu virus. Subsequently, I got infected. It was only a matter of time before Baby Meredith fell sick too. It’s really, really exhausting to take care of a toddler and 4-month-old baby when [...]
Tag Archive 'chwee kueh'
Posted in Hubby's breakfast on Nov 19th, 2012
For the past few weeks, hubby has been eating sliced sandwich bread with butter/jam/peanut butter/kaya/Nutella for breakfast daily, cos I was doing my confinement and hence too busy (and tired!) to plan or prepare special breakfasts for him. Picked up these chwee kueh from the Chinatown branch of Bedok Chwee Kueh while doing grocery shopping [...]
This sunny Sunday morning, we put Matilda in her pram and took a 15-minute stroll to Tiong Bahru Market & Food Centre for breakfast. Hubby had his usual chwee kueh from the legendary Jian Bo Shui Kueh. Somehow, I find that it’s oilier and the topping not as fragrant as it used to be. But [...]
Posted in inSing.com HungryGoWhere feature articles on Jun 10th, 2010
Sorry for the lack of updates. Have been really busy trying and testing lots of yummilicious foods, like chwee kueh! Read this story to find out where you can get some of the best chwee kueh in Singapore.
Posted in Eat-Out: Singaporean on May 20th, 2010
This was Tuesday’s breakfast, but I only had time to post it today. On Monday, I had lunch at Golden Mile Food Centre. Just as I was fretting over next day’s breakfast (very tired of eating bread again!), I stumbled upon this chwee kueh stall.
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 [...]
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, [...]