Teochew Chwee Kueh (Steamed Water Rice Cake)

Chwee Kueh is a famous dish that almost everyone in Singapore would have tried before, or if not, would at the very least know about. Chwee Kueh, literally known as steamed water rice cake, has a very simple recipe. Just mix rice flour with water and some basic condiments such as salt and oil, then steam it to get the rice cake. This dish is always served with chye poh, a preserved radish that is both sweet and salty and stir-fried so as to give it a nice fragrance when you eat the rice cakes with it.

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Cheesy Potato Souffle Rising In The Oven

This was a recipe that I’ve kept with me for many years now, one that I finally decided to dig out and try out one fine day. It actually turned out to be a very amazing recipe, one that was very easy to attempt and which was dummy-proof enough for an inexperienced one like me to ensure the souffles could all rise well enough in a brownish-golden sheen that looked very impressive indeed. They tasted really delicious and yummy as well!

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Prawn & Coriander Toast

Simple snacks make for great treats at home, though are at times a luxury as well given that my priority is to get the main meals out on time to feed everyone at home. I will usually look out for snacks that can be prepared in advance, such as the night before, and then whipped out within half an hour the very next day. This prawn and coriander toast is one of these snacks that can be prepared in advance, and the best thing is that it is easily concocted at the whiz of a blender!

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Instant Noodles With Parma Ham & Egg

We recently attended the boy’s performance at his school for a Parents’ Day event. The boy performed a short musical and recital in Chinese in front of all the parents. He was cool and calm and expressive. Like any other performance by kids his age, you can’t really decipher what exactly they are saying, but you know they are saying something in Chinese and they know exactly what they are reciting as well. His ability to memorize all these sentences in Chinese is impressive. It’s more than what we can ask for and we are really happy that he is capable of learning Chinese in this manner. We also appreciate all these efforts that the school is putting in to get children to learn their mother tongue. Good job, Tayt!

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Street Calls For Char Siu Bao (叉烧包)

There are so many different types of Chinese buns – sweet corn bun, red bean paste bun, pork belly bun, two-toned chocolate buns and so on. Char siew bao (叉烧包), one filled with sweet barbecue pork meat, has got to be my favourite in terms of the type of filling. Admittedly, I do prefer the more authentic and fluffier Cantonese char siew bun popularly sold as a dim sum dish in Chinese Cantonese restaurants, but this dough is much more time-consuming to do with a whole set of steps to go through to proof the first batch of dough first before the final batch of fluffy dough can be achieved. I’ll try that next time, when there’s more time away from work.

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