Friday 21 May 2010

Local Delights

What do you usually prefer to have for your breakfast or tea-snack? Here are some of the local traditional kueh that you can find is most hawker center or coffee shop stalls. Most traditional Chinese kueh are made of either Rice Flour or Glutinous Rice Flour that wrapped with either sweet or savoury fillings.

Fried Glutinous Rice - 糯米饭 is a kind of savoury dish where they stir-fry the cooked glutinous rice with some dark soy sauce and seasoning then served with extra garnished like peanuts, spring onion, dried shallot and chilli sauce. A good Glutinous Rice dish lies on the preparation of the rice as it cannot be overcooked or too mashy if not it will affect the texture of the end product.

Png Kueh - 饭桃 is best served after pan- fried together with drizzles of sweet dark soy sauce & chili sauce onto it. It is usually wrapped with glutinous rice, diced mushrooms, dried shrimps and roasted peanuts over a thin layer of pink colour rice flour wrapper. I love to eat this since young from the influence of my dad and I remember we only get to eat this during Chinese New Year or special occasion.

Soon Kueh - 笋粿 is a steamed Chinese dumpling that is made of rice flour skin and often stuffed with turnip strips and dried shrimps. This is also eaten with some sweet dark soy sauce and chili paste. There are a few types of Soon Kueh depending on their dialect group or fillings. The soon kueh that my mother-in-law made consists of dried mushroom, minced meat, turnip strips and dried shrimps and she also used steamed yam together with the rice flour to make the skin wrapped which maken it more tasty and fragrance. Posted by Picasa

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