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Comfort Cooking
Chwee kueh with a touch of luxury
Wondering what to cook today? STFood Online Editor Hedy Khoo whips up tasty eats to try at home
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Add dried prawn and tee poh to the chai poh topping for chwee kueh or omit them for a vegetarian version.
ST PHOTO: HEDY KHOO
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Make chwee kueh at home and add a touch of luxury to this hawker favourite with dried prawn and tee poh (dried flat fish). Omit these for a vegetarian version.
Instead of using lard to cook the chai poh (preserved radish topping), I use homemade shallot oil which has its own alluring aroma. The fried shallots can be stored in the fridge to accompany other dishes.
