Chwee kueh, or rice cake (water cake being the direct translation) is another dish of Teochew origin. Made by steaming rice flour with water in metal dishes about the size of a small palm half an inch thick, they are topped with pickled radish and sold by pieces, usually with a minimum of 4 pieces.
Texture of the cake, tastiness of the radish and chilli compliment would determine its popularity.
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Dessert, Titbit
Sep 2020
This is what I learned from Mr. and Mrs. Lee one lazy afternoon, through my limited Teochew. Started in the late 50’s as a road side stall, Mr. Lee and his twin brother would have to pack up and run whenever the police or environment officers come by. Those were the “good old days”! The picture on the stall is actually his older twin brother! I’ve been wondering if they were pulling my leg, they didn’t look mischievous when they told me this and Uncle even pulled down his mask when I showed disbelief; his grin when he pulled down his mask was a mischievous one though. Note to self, learn Teochew….
Very hardworking old couple, it is difficult not to like them, I’ve asked them why they don’t take an off day but their answer was a bit lost to me…. it did feel like they didn’t want to let people down.
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Chwee Kueh (or shui guo) is water rice cake, each about the size of a muffin mould. Amongst the competition, there is little difference in the rice cake itself, it is usually the accompanying chye poh (fermented radish) that makes the difference, and the chilli. I do personally prefer the chwee kueh from Tiong Bahru but the boss prefers this one, so if there is a comparison, this is better! (I don’t want to sleep on the couch tonight….)
The chye poh here is tasty and nice, well blended and a bit more ladida, or “refined”. Being a rough guy and what Billy Joel describes as a downtown boy, I think it’s nice but not quite “my style”. Slightly sour and less oily, the chye poh has a "cool" crunchy feel to it, its taste very soothing.
The chilli is spicy and gives a kick, usually not given in large amount, compliments the cake and chye poh very well.
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Despite not being my favourite food, I would buy some to eat whenever I’m in the area, and they are only one of 2 stalls that I consistently patronise, so this says something about them.
Now, time to look for a Teochew tutor….
Ghim Moh Chwee Kueh
20 Ghim Moh Road, #01-54, s270020
Daily 630am – 630pm
https://www.facebook.com/pages/category/Specialty-Grocery-Store/Ghim-Moh-Chwee-Kueh-165858950167744/
Dessert, Titbits
Nov 2020
This is pretty much a household name, might be more popularly known as Tiong Bahru Chwee Kueh. Started in the late 50’s, they have expanded to be a chain stall with outlets all over Singapore, besides shui kueh, other steamed cakes, chee cheong fun, dumplings etc are available; shui kueh is still star product.
Shui Kueh (or Shui Guo, or Chwee Kueh in Hokkien, the most common term for it here) is water rice cake, each about the size of a muffin mould. Generally there is little difference in the rice cake itself, it is usually the accompanying chye poh (fermented radish) and chilli that makes the difference, and I’m a big fan of Jian Bo’s!
Salted and sweetened perfectly, submerged in a generous amount of vegetable oil, it is delicious and has the slight soft crunch that gives my taste buds a real kick. It is actually very salty eaten by itself but when mixed with the bland tasting shui kueh, it’s perfect.
Chilli is added to the mix, the chilli has quite a bit of seeds in it but surprisingly not too spicy, it adds to the excitement! The chilli here tastes so good I always ask for more.
Why do I like Jian Bo’s shui kueh? I had tried many of these over the years, at buffet tables or parties, other stalls, friends' own recipe etc and never liked this dish. I was reluctant to try it when my friends ordered this when we were at Tiong Bahru (this was the old days when it was an open air hawker centre), after constant urging (or nagging), I gave it a go and wow… Now, I would sometimes come here just for this, it’s like a pilgrimage, as there are a few nearer home! Am I being silly?
I cannot believe that the boss at home doesn’t like this as much as the one in Ghim Moh, to be fair, both are recommended in the Michelin Guide, and I guess each has its own fan base. I’d have some at Ghim Moh while she barely touch those at Jian Bo, tsk….
I’m sure anyone would always remember the place that changed your attitude to certain food. That place then becomes, rightfully, the standard of that dish or food. For me, Jian Bo is the one for shui kueh. It is hard to come up with any better, and Ghim Moh Master Lee is the only one that comes close. I guess being able to have 100 over outlets is good testament of this!
Please refer to their website or facebook for other branches near you, there are too many to list here, 100+ and expanding across the island! Tiong Bahru is where they started.
Jian Bo Shui Kueh
30 Seng Poh Road, #02-05 Tiong Bahru Food Centre, s168898
For more outlet locations please refer to official website
Daily 630am – 9pm
http://www.jianboshuikueh.com/
https://www.facebook.com/Jianbotiongbahrushuikueh/