Are U Hungry 😋?
@ Blk 20FC Ghim Moh Rd,
Stall : Ghim Moh Chwee Kueh #01-54
Ordered 4 pieces of the traditional Chwee Kueh @ $2.00/ packet for dine-in
What’s so good 😊?
Managed to strike a short conversation with the old Uncle & Aunty in their late 60s / early 70s ...
Uncle started his journey of hawkering this traditional Chwee Kueh(steamed rice cake) since 8 years old, dutifully followed his elder brother to make and sell these Chwee Kueh .
In total : 61 years now ... OMG ! 😱 😳 but amazingly true 🤩
When asked any children or grandchildren following their footsteps - a resounding answer NO !
Imagine waking up early in the wee hours of the morning and arriving at the market at 5:00am🕔 then toiling till 7:00pm 🕖 almost daily for the last many many many years ... 😮
For all we know the hard life being a hawker ... it’s real sweat and soul ! It’s his passion of traditional Chwee Kueh that make him what he is today ! 😮 🤩
It’s piping hot hand made, hand 🖐 crafted with the trusting metal cup moulded Chwee Kueh one by one, steamed under big cover & wok fire 🔥with timing control. You can see how he can managed to stack up load of trays and on each tray, nicely laid out and packed of the Chwee Kueh metal mould. 😮
Upon cooked, the Chwee Kueh inside the metal mould be removed by a wooden shaped spoon and laid out onto the take-away coated paper sheet then using another spoon 🥄 dipped into a metal bowl of brewing turnips bits with oil and spoonfully spread out the turnips on top of every individual Chwee Kueh... 😮 🤩 ⭐️ 👍
Using the given pointed sharpened wooden skewer/ stick and cut smaller pieces then take aim for the Chwee Kueh, one by one insert into your mouth 👄.
Oomph😮 it’s so silky soft of thick cake of radish, served piping hot 🔥 w garnished turnips & spicy sambalised chillies. The salted taste from turnips added flavour to this Traditional Heritage of Old School dish since 1959- Chwee Kueh pairing with their home made sambalised spicy 🌶 chillies, it’s so Heavenly taste ✅ ! 😮 🤩 ⭐️ 👍
How Chwee Kueh is made ?
To make chwee kueh, rice flour and water are mixed in ratio proportion together to form a good viscous mixture. They are then placed in small cup-shaped containers that look like saucers and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are topped with diced preserved radish and served with chilli sauce.
Making the traditional Chwee Kueh therefore is not easy meat. It entailed high level of passion, discipline, patience, fire 🔥 & time ⏰control amongst culinary skill to make a great Chwee Kueh 👍
It’s a traditional food worthy of its time tested and to uphold with continuity to future generations ... it’s been many many years I have been eating my all-timed favourite Chwee Kueh from this Old Uncle & Aunty, praying 🙏🏻 for their continuing good health and the amazing Old School taste forever etched in my mind ... 😮 🤩 ⭐️