What makes Angeline's Soon Kueh so unique is the way she makes them. Instead of rolling out the skin first, molding it into the crescent form and steaming it, she actually steams the skin directly on a stretched piece of cloth and forms the Soon Kueh on the made to order steamer which she designed herself!
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.
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 […]
Ah Mah Tng (Ah Mah Long) Ah Mah Teh (Ah Mah Short) Ah Mah Tau Chia Ang Gu Kueh (Ah Mah ate Ang Gu Kueh without permission) Ang Gu Kueh Sio Sio (Ang Gu Kueh Hot Hot) Jia Liao Tio Beh Pio (After eating sure win the lottery) I could never understand why people make […]
Ever heard of Chi Kak Kueh? Neither have I, and I dare to pride myself as Teochew Ah Bah! (Half past six one only) I was just walking around Tekka Market Food Centre looking for stalls with Adrian Pang’s or Seethoh’s face on them. Amazingly, for such an established Food Centre, there were very few […]