KitchenTigress: December 2011

Kueh Lapis (I)


Kueh lapis is a colourful kueh that's steamed layer by layer. It's sweet, and it tastes of coconut milk and pandan leaves. Tapioca starch, the main ingredient, makes the texture chewy and elastic.

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.