Saturday, September 4, 2010

Chwee kueh

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!


jaNe said...

Hi, I do not seem to find the recipe here? Cheers, Jane

Fern @ To Food With Love said...

If you like, I will post the recipe here soon :-)