Kueh Lapis (九层糕)

Wednesday, 14 December 2011

Kueh lapis, take one: So there I was, poking the first layer of my nine-layer kueh lapis with a pair of chopsticks.  

Yup, it's cooked!

At this point, other people would proceed with steaming the second layer, but not me.  

Snip, snip, went my scissors, then I popped a small piece of single-layer kueh lapis in my mouth.  

Ouch, ouch, it's hot . . . . Mmm, not bad!

The recipe was from Cooking for the President, which has become my go-to cookbook when I need help with local recipes.

After making sure the kueh lapis wasn't too hard, too soft, too sweet, too lemak, or too bland, I steamed the second layer, then third, fourth . . . .  

Uh oh, problem!

Teochew Ngoh Hiang

Wednesday, 7 December 2011

I can never get enough of ngoh hiang, the deep-fried meat rolls that are full of the fragrance of five-spice powder and yam, the sweetness of prawns and pork, and the crunch of water chestnuts. The salty beancurd skin wrapped around the filling adds to the aroma and, more importantly, it stops moisture from escaping, keeping the meat roll moist and juicy. Mmmmm . . . .

What makes Teochew ngoh hiang Teochew? It's the yam, which Hokkien ngoh hiang doesn't have. Of course, the Teochew version is far superior, in my totally unbiased, impartial opinion.