Chwee kueh (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.[2]
 Chwee kueh (zwee gway) served in Singapore, with hot preserved radish relish | |
| Place of origin | China (Guangdong) and Singapore |
|---|---|
| Region or state | East and Southeast Asia |
| Associated cuisine | Singapore[1] |
| Created by | Teochews[a] |
| Main ingredients |
|
History
editDuring the 19th century, many Teochew people moved to Singapore, bringing their culinary expertise with them. Today, chwee kueh is a popular breakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine.[1][3]
To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. The mixture is then poured into small saucer-like aluminium cups and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are almost tasteless on their own, but are topped with diced preserved radish and served with chilli sauce.[4]
See also
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Notes
edit- ^ See also: Teochew immigration to Singapore.
References
edit- ^ a b Tan, Rachel (17 September 2017). "The Breakfast Club: 6 Places For Your Chwee Kueh Fix". MICHELIN Guide. Michelin Guide. Retrieved 26 February 2022.
Even though it has Teochew roots, the version of Chwee Kueh that we love today, with its sweet-savoury topping of chye poh (preserved radish), is a distinctly Singaporean breakfast dish.
- ^ Tan, Christopher (2013). Chinese heritage cooking. Marshall Cavendish Cuisine. p. 150. ISBN 978-981-4346-44-3. OCLC 1083203061.
- ^ Cheng, Victoria (2012). "GastroNOMmy: An intro to Chwee Kueh, with tips from cookbook author, Wee Eng Hwa". gastronommy.com. Retrieved January 23, 2012.
Chwee kueh
- ^ Singapore Hawker Classics Unveiled. Marshall Cavendish International (Asia) Pte Ltd. 2015. p. 108. ISBN 978-981-4677-86-8. OCLC 969009019.