KitchenTigress: July 2012

Soon Kueh (Turnip Dumplings) (II)


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.

Sui Gaw (Water Dumplings)


There're 3 components to sui gaw: wrappers, filling, and broth. Wrap thin pieces of dough with a meaty filling. Cook these dumplings in a rich, umami broth, and you have delicious sui gaw.

Good sui gaw wrappers are thin but they don't tear when they're boiled. Thankfully, these are available readymade.

Har Cheong Gai (Prawn Paste Chicken) (II)


Har cheong gai is Singapore's take on fried chicken. It's not just crisp outside and juicy inside. It also has a fragrance and umami taste not found in other types of fried chicken. That comes from a marinade made with fermented prawn paste.

Sambal Ikan Bilis (II)


Sambal ikan bilis is a Malay dish in Singapore. Dried anchovies, aka ikan bilis in Malay, are deep-fried till crisp and brown, then mixed with sambal.

Deep-fried peanuts may be tossed with the spicy mix. They add to the fragrance, taste and texture of the anchovies. They also lower the cost since peanuts are much cheaper than ikan bilis.

Teochew Fish Porridge


Teochew fish porridge is kinda like fish soup with rice. Most people eat it as a one-bowl meal. Any type of mild tasting white fish with a fine, smooth texture may be used, but it must be very fresh.