Saturday, September 4, 2010
I used to have chwee kueh (literally means "water cake", but it's actually kind of a savoury steamed rice pudding) for breakfast back in BP a long time ago. Personally, I think the BP chwee kueh is the best! Simply made from rice flour and water, then steamed, it is topped with preserved radish and served with 2 sauces - an orangey coloured chilli sauce, and the infamous purple sweet sauce. Here, I've managed to come up with a reasonably good version of it, except that I still don't know the secret of the purple sauce. Instead, I served it with some crispy prawn chilli and a drizzling of kecap manis. Truly truly scrumptious!