Chwee Kueh (水粿) @ Chong Pang Food Centre

Too much, too much rich food recently and it's time to have some common food in this blog!

Someone (whose name i cannot remember) once told me that while chwee kueh may cost around a dollar for 4 pieces, the ingredients are marginally cheaper.

Hence, the profit margins can be quite startling. Provided you sell a lot of them; economies of scales (luckily i still remember this! phew).

For the uninitiated, chwee kueh means water snack (translated literally from the Hokkien dialect) and is a type of steamed rice cake topped with fried preserved radish (chai poh)!

Sounds easy but in order to get a chwee kueh with that perfect, consistent texture takes years of experience to control the right timing (for steaming) and the optimal mixture of rice flour and water.

The fried radish plays the most important role for my "kind" of chwee kueh. It must be fragrant, oily and bitey with that explosion of savourish sweetness and saltiness.

Not healthy but it's definitely not a rich meal either!

*my favourite chwee kueh comes from the super unfriendly Bedok Chwee Kueh stall from Chong Pang Food Centre*