Monday, October 3, 2011

Singapore Street Food: Chwee Kueh / Kuih

Some food are taken for granted. Especially streets food. I think perhaps it is because they are so easily gotten and hence so easily forgotten. It is when you are away from home and street foods get craved and longed for. 


For those staying in Singapore and been to Singapore would have dined in Hawker centres, coffee shops and food courts before. One of the most popular breakfast food is Chwee Kueh. These delicacies are reasonably cheap and commonly found. I guess that is also a reason not to cook your own Chwee kueh at home.  


I think the secret to a Chwee kueh has to satisfy two key gastronomic qualities. 
  1. Soft but chewy texture of Kueh (dough)
  2. Tasty and fragrant chai poh (preserved radish)
Well, this recipe is marvelous and good enough for Singaporeans to quit queuing for Tiong Bahru Chwee Kueh!




Recipe (18 small moulds) 
Ingredients:
Topping:
200g Chai Poh (Preserved Salted Radish)
1 tsp Sugar
1 tsp Roasted sesame seeds
1 clove Garlic, chopped
1 clove Shallots, chopped
1/2 tsp Sesame oil 
2 tbsp Cooking oil


Steps:

  1. Soak the Chai Poh for 15 minutes. 
  2. Rinse it twice to get rid of most of the salt. (But do not get rid of all the salt, trust me you want them). Then drain dry. 
  3. In a heated saucepan, add in cooking oil. Add in garlic and shallots. Fry them till light golden brown. 
  4. In medium low heat, add in Chai Poh. Fry well.
  5. Add in sugar and sesame seeds. 
  6. Simmer the chai poh till it starts to brown. It probably takes 15 - 20 minutes.
  7. Add in sesame oil. 
  8. Remove from heat. 

Kueh:
1 cup Rice flour
2 1/4 cup of water
1 tbsp cornflour
1 tsp cooking oil 
1 tsp salt


Steps:

  1. Mix rice flour, corn flour and salt in a mixing bowl. 
  2. Add water and oil. Mix well.
  3. Pour mixture in a clean saucepan. 
  4. Over medium low heat, cook the mixture till it thickens and cleans the sides of the saucepan. You will have to keep stirring during the process as it may get lumpy. 
  5. Remove from heat. 
  6. Spoon the mixture into small molds. 
  7. Steam the moulds over high heat for about 15 minutes. 
For serving, remove the kuehs from molds with a butter knife (or something similar). Top the kuehs with prepared chai poh. 

If you are not consuming it immediately. You may remove all the kuehs and put them on a plate covered with cellophane wrap. And refrigerate them. Steam for 8 minutes before consumption.