Leslie’s Kuih Bingka (Bika) Ambon Recipe: Everything you need to know
There are many recipes online and I have probably looked through all of them, including the ones in Indonesian. None of them have all the information you need in order to create a kuih that looks like the one in this photo. In this post, I will share with you everything that I have learnt through the numerous attempts at making this enigmatic cake.
Peranakan Khek: Nonya Kueh for the Next Generation
It is good to know that there is a new generation of Singaporeans who are passionate about traditional cuisine and striving to bring it to the next level. Leading the charge is Chef Malcolm Lee who won a Michelin Star for Candlenut restaurant last year. But winning the Michelin Star was more than just a personal achievement, it also brought international recognition for peranakan cuisine.
The first thing that strikes you about the lapis is how many layers there are. Then as you peel the layers, just how stretchy they are. Then when you eat them, how chewy and yummy they are. The guys were having fun peeling off each layer, then twirling each layer around the finger before popping the whole finger into the mouth!
I really hate to be a naysayer, I really do. But just as I said that it is "The End of Char Kway Teow", traditional kuehs like png kueh and soon kueh are also facing an uncertain future. Consider the following questions:
I am beginning to realize that there are, what I call, mid-life hawkers who are playing a significant role in keeping our hawker traditions alive. Mid-life hawkers are people like Nick Soon, who turn to selling food after spending many years in their first career.
I never expected to see putu bambu in Singapore. It is a dish that is commonly found along the streets of Indonesia. But I happened to chance upon it while walking in Chinatown one day. I must admit that I have never paid much attention to the street side stalls in Chinatown as I had assumed that most of them are catering to the tourists. However, I was pleasantly surprised to find a very personable couple busily making the steaming hot snacks. I was even more surprised to find out that they had been doing this for 20 years and was still very much under the radar -- or at least the ieat radar.
Simple Delites: Simple but Delightfully Delicious!
I haven’t really written much about Nonya/Malay kuehs. I think the reason is because when my family needs a Nonya Kueh fix, we just buy it from Bengawan Solo. They are very good and so easily available that I haven’t really thought about alternative places to buy my kuehs. But recently, my friend, Thomas, of […]
Xing Xing Tapioca Cake: Finally! After all these Years!
It has taken me a long time to finally taste the tapioca cake at this very famous stall. It is really a one of a kind. They only sell two things here: Tapioca cake and Ondeh Ondeh. And each day they sell out by 11am. It is one of the very few, if not the […]
Tanglin Halt Original Peanut Pancake: A Blast from the Past
Nostalgia doesn’t get better than this. If you really want to experience a slice of Singapore’s history, you really need to head for Tanglin Halt Market and try the peanut pancake there. The old couple who has been selling the Peanut Pancake there tell me that they don’t use commercial yeast to make their batter. […]
Ji Xiang Ang Ku Kueh: Before there was Mochi, there was Ang Ku Kueh
Ang Ku Kueh 60 cents each Nowadays, our kids probably know more about Mochi than Ang Ku Kueh. When I was a kid, everyone knows about Ang Ku Kueh, especially if you are Hokkien. You know what I am talking about right? That Ang Ku Kueh song that starts with a Nun knocking on an […]
Teochew Kueh: Why is there Red and White Png Kueh?
Png Kueh 90 cents each Ever wondered why the Png Kueh is made in such an odd shape and comes in red and white varieties? Even though these snacks are popularly known as Png Kueh, we Teochews actually call these dumplings Poong Tor which literally means “rice peaches”. In Mandarin, they are known as桃粿 which […]