Kueh Lapis (九层糕)

Wednesday, 14 December 2011

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

Wednesday, 7 December 2011

I can never get enough of ngoh hiang, the deep-fried meat rolls that are full of the fragrance of five-spice powder and yam, the sweetness of prawns and pork, and the crunch of water chestnuts.

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.

Mmmmm . . . .