Soon kueh is not just ‘old people’ food! This soon kueh maker is introducing new flavours like beetroot and bak kwa that appeal to the younger generations 🫶 📍One Kueh At A Time Blk 713A Ang Mo Kio Ave 6 #01-02, Singapore 561713 | 8 Days Singapore
Soon kueh is not just ‘old people’ food! This soon kueh maker is intr…
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Facebook8 Days Singapore
save this traditional soon kueh recipe 🥢 raised by teochew grandmothers, @ahmahslegacy and @yeomyyyy recreate this nostalgic breakfast staple (or anytime snack) that’s soft, chewy with savoury filling 👵🏻 comment “ahma knows best” and we’ll send the full recipe! to make 12-15 pieces , all you need is: filling 250g of turnips 75g of carrots 50g of dried mushrooms, rehydrated 40g of dried black fungus, rehydrated 30g of dried shrimps, rehydrate 20g of garlic (optional) 130g sio bak white pepper,
save this traditional soon kueh recipe 🥢 raised by teochew grandm…
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FacebookThe Meatmen Channel
Kueh Ho Jiak – Traditional Kuehs with a Colourful Twist
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misstamchiak.com
339K views · 2.1K reactions | Kueh is a bite-sized steamed snack usually made out of rice. It’s a term as broad as the word “cookie,” although the term kueh is more geographically specific. It originally comes from the Fujian province of China, specifically in the Minnan-speaking regions in the south. From there, the diaspora brought it all around Asia. We met up with a couple in Taiwan who is reviving the art of kueh-making on the island. | Goldthread | Facebook
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339K views · 2.1K reactions | Kueh is a bite-sized steamed snack usu…
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FacebookGoldthread
The Kuihmaker, Bt Batok: “They clearly take their kuih-making game very seriously”
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