September 2011 | KitchenTigress

Soon Kueh (Turnip Dumplings) (I)


Soon kueh is a Teochew steamed dumpling. It used to be made with bamboo shoots. That's why it's called "soon kueh", which means shoot dumpling. Nowadays, jicama has replaced bamboo shoots because it's way cheaper.

Soon kueh may be eaten steamed or pan-fried. Some people like it with chilli sauce and sweet black soya sauce. Some like it without. It's great for breakfast. It's also a great snack.

Babi Masak Assam


Compared to Shermay Lee, who supposedly began learning Peranakan cuisine when she was 5 years old, Wee Eng Hwa was a very late starter. She began learning Nyonya cookery at the relatively ancient age of 47.

Fortunately, Wee Eng Hwa had two advantages over the self-proclaimed culinary child prodigy.

Babi Pongteh


Cast your mind back, all the way back to when you were 5 years old. Do you remember anything much?

Would you believe a 5-year-old child is capable of learning how to cook, and remembers what she's learnt when she's a 28-year-old adult? Would you believe a 5-year-old can be instilled with a passion for cooking?

Lotus Seed Sweet Soup


Lotus seed sweet soup is an old-fashioned Chinese dessert. It's a thick caramel soup with soft, powdery lotus seeds.

I was buying lotus seeds when a fellow aunty shopper who was waiting for her turn asked me how the dried seeds should be cooked.

Whilst I pondered the question (and sized her up), she told me hers were still hard after soaking overnight and simmering for two hours!

Paper-Wrapped Chicken


The paper in 纸包鸡 serves a purpose (other than containing the chicken).

It gives the chicken the best of two worlds: steaming and deep-frying.

Because the meat juices have nowhere to escape, the chicken is extremely juicy, much juicier than paperless deep-fried chicken could ever be.