Seng Hock: The Butterfly Fritter: You Char Kway’s lesser known sibling!
I've been re-awakened to the simple pleasures of the butterfly fritter (beh hei ji) lately. I have always enjoyed them, but they have never really shared the same limelight has their older sibling, the youtiao. I guess it's because youtiao is much more versatile, as it appears in other dishes like rojak, pork porridge and tau suan whereas, the butterfly fritter is a standalone snack.
Xin Xin You Tiao: You Tiao, Kaya and Kopi!
You Tiao with kaya dipped in a cup of treacly thick kopi. This is just about as simple as the simple pleasures in life get. Ok, maybe I take that back. Omit the kaya and the You Tiao/Kopi combination is as simple as the simple pleasures in life get. But the kaya does add a […]
You Zha Kueh: Why You Char Kways come in Pairs?
Ever wondered why You Char Kway always come in a pair? I mean it would be quite easy to make them as a single stick right? Why are they always paired? Ah, the answer to this conundrum does not lie in the practicality of making sure that the You Char Kway doesn’t keep rolling around […]
Yong He Eating House: Taiwanese Snacks 24 hours a Day
Feeling peckish in the middle of the night and not wanting to eat something too rich that would give you a glutton’s hangover the next day? Well this might be the thing for you. Situated in the middle of all the action at Geylang is this 24 hour place selling Tau Huay and You Char […]
Hum Jin Pang: Ikea style Food: Do it yourself and pay less! Maxwell Food Centre Part 8 of 8
With smart, SurprisePocket, jezzz and iwatch_ueat We almost gave this one a miss. At 7 Hum Chim Pangs for a dollar, I assumed that the people who are lining up were just all very Gian Chia (Love a good deal). The HCPs all looked so small, oily and black that it hardly looked appetizing. The […]
You Char Kway The traditional way: Margaret Dr FC Supplemental
Who doesn’t like the versatile You Char Kway (YCK)? You can eat it plain, dunk it in coffee, cut it up and put it in Porridge and Tau Suan, stuff it with Sotong (squid) paste and refry it, toast it and add it to rojak. Yet, YCK making is a dying art. In the past […]
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