Best Chwee Kueh Recipe 水粿

This is a tried-and-tested recipe for Chwee Kueh.

A good Chwee Kueh is soft, light and supple in body.  The savoury chai-poh (preserved radish) topping plays an important role too.  It must be aromatic and nicely browned with the right amount of oil in it.  Those who have tried the famous Chwee Kueh at Tiong Bahru and Bedok Hawker Center, would definitely know the criterion for good Chwee Kuehs.

This recipe produces Chwee Kuehs of almost perfect consistency.  Follow the steps in this recipe diligently and you will definitely earn a thumbs-up from your family.

Mediterranean Sauce

Mediterranean Sauce

Mediterranean Sauce is a perfect combination with pan seared fish.  Made with Vitamin C rich vegetables such as tomatoes and capsicums, this sauce is definitely a healthier option as compared to a butter or cream based sauce.

Besides serving it with fish, you can also toss it with pasta or switch it up as a filling/topping for a quick snack like Pizza Roll and Cheesy Bruschetta.

Traditional Mediterranean Sauce calls for white wine and olive in the recipe.  However, as Asian families rarely keep these ingredients in their kitchen, I've twigged the recipe a little to suit Asian home cooking.
  
 

Mediterranean Penne Pasta

Whip up this nutritious and easy meal with the pre-made Mediterranean Sauce in less than 30 minutes.  A perfect solution to your leftovers too!

 

Hong Kong Style Poached Fish Head

The older Cantonese living in Singapore would be very familiar with the famous Loy Sum Juang Cantonese Restaurant (黎三元酒家).  It first started  business in the 70s at Outram Park and subsequently shifted to Tiong Bahru Plaza in the 80s.  Just found out recently that it is now located at Murray Terrace.

The mention of Loy Sum Juang will always remind me of its Hong Kong Style Fish Head.  Although I have not visited the restaurant for a long time, the taste of the succulent fish head still lingers in my mind. 

I'm not sure if the Hong Kong Style Fish Head is made famous here by Loy Sum Jung Restaurant, but you will see almost all zhi-char stalls at the Outram Park area hawker centre selling this dish now.
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Some people may say Song Fish Head gives a muddy taste, but the texture of the flesh of this fish is so soft and succulent that no other fish can replace it.  Song Fish Head is also very cheap at the wet market.  Price range from $6 - $10 for a fish head that weighs around 1.2 - 1.8kg.  It is definitely much more economical to prepare this at home.

Fried Oyster Cake 炸蚝饼

My son has been raving about the Fried Oyster Cake (炸蚝饼) sold at Chomp Chomp Hawker Center for a long time.  After trying it myself, I have to agree with him that it does taste really good.  However, the price of $2.50 for a piece of snack that could hardly fill the stomach seems ridiculous to me. 

NTUC Supermarkets has started to carry frozen oyster recently which costs only $3.80 a packet (200g).  I used it to recreate this hawker-snack based a recipe I found on-line and the result was very satisfying!  The oyster cake is crispy outside and moist inside.  Even my son gives a thumbs-up for it!  

For the cost of less than a fraction of what you pay outside, this recipe is definitely a keeper!   



 

Fried Oyster Cake 炸蚝饼

Fluffy Pancakes

This is by far the best pancake recipe I've ever tried.  The pancakes are light and fluffy.  Although ideally served as breakfast with maple syrup and butter, you can also whipped up these easy pancakes for snack anytime of the day with a scoop of vanilla ice-cream.

Restaurant-Style Steam Fish Soy Sauce

This is my children's favourite recipe for Chinese Steam Fish. They could gobble down bowls of white rice just with the pipping hot aromatic sauce from the steam fish.


This sauce goes well with steamed Seabass, Groupa and Soon Hock.  The texture of these fish is super delicate and smooth, but of course they are pricy too.  So, the perfect way to cook these expensive fish is to steam it without any seasoning to retain its original 'sweetness'.  Just place a few pieces of sliced old ginger and some spring onion (white section) on top of the fish, drizzle 2 tbsp of chinese white wine and steam the fish for 8 - 10 minutes.  Remember to discard the liquid in the steaming tray - this will give the fish a bitter and fishy taste.  


Timing is also of essence in preparing this dish.  Prepare the sauce and ginger-onion oil while steaming the fish to ensure everything is pipping hot when serve.  Nothing taste better than a sizzle hot steamed fish straight from the kitchen.

Restaurant style Steamed Soon Hock with Soy Sauce