Mention Teochew kueh, and most of us will think of soon kueh 筍粿, png kueh 饭粿, and gu chai kueh 韭菜粿. At Tiong Bahru Teochew Kueh, they also make this highly unusual black bean kueh 黑豆粿 — soft stewed black beans and peanuts mixed into the soft and chewy kueh dough. The result is a [...]
Tag Archive 'Teochew kueh'
Posted in Hubby's breakfast on May 3rd, 2012
Being a true-blue Teochew who grew up helping Mom to make authentic Teochew kueh, I’m very particular about how it should be. Normally, I prefer the traditional Teochew opaque-white dough skin variety over the Hakka-style translucent dough skin type. But I must say that Poh Cheu’s Hakka-style soon kueh is more than decent enough for [...]
Posted in inSing.com HungryGoWhere feature articles on Jun 10th, 2011
Due to its labor-intensive and time-consuming nature, handmade Teochew kueh is getting increasingly hard to find. Thankfully, there are still a handful of worthy Teochew kueh specialists who persevere in making this traditional snack. Check out this list for some of the best Teochew kueh in Singapore!
Posted in Hubby's breakfast on Aug 2nd, 2010
Many of you have been asking, “Have you stopped feeding your hubby breakfast?” Of course not. First of all, dear monster-in-law mother-in-law would have killed me! Secondly… Hmm ok, there’s no secondly, heh! It’s just that I got lazy. So breakfast was mostly DIY sliced bread with peanut butter/jam/butter/Nutella. Nothing exciting to share. But here’s [...]
Posted in Hubby's breakfast on Apr 10th, 2010
I was drawn to this shop ‘cos of its quaint Chinese name. In Teochew, 老婶 [lau sim] is “grandaunt” and 阿嬷 [ah ma] is “grandma”. Sadly, the Teochew kueh here tasted far from what my two beloved grandmas used to make (I’m a pure Teochew!). I was hoping for the traditional, opaque-white type of dough [...]
Was at Bedok yesterday, so I bought these Teochew kueh from Fatt Soon Kueh for brekkie today. The filling was tasty and generous in amount. The soon kueh had thickly-cut strips of yam bean/jicama, carrot, and black fungus. Only thing I didn’t quite like was the dough skin. I prefer the more traditional type, which [...]