December 2011 | KitchenTigress

Kueh Lapis (I)


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.

Teochew Ngoh Hiang


Ngoh hiang are deep-fried meat rolls. They have the sweetness of prawns and pork, the crunch of water chestnuts, and the fragrance of yam and five-spice powder. The salty beancurd skin wrapped around the filling adds to the aroma. More importantly, it stops moisture from escaping, keeping the meat roll moist and juicy.