Kueh Appreciation Day 2015
Slow Food (Singapore) presents, Kueh Appreciation Day 2015, a part of the Singapore Food Festival 2015.
As part of our drive to build awareness and deepen appreciation of our local food, talents and culinary heritage, Slow Food (Singapore) presents a program to highlight traditional methods of cooking, with a focus on some of our celebrated Heritage Heroes who are the faces behind the culinary traditions that we hold dear.
Day/Date: Sunday, 26th July 2015
Time: 10.00am to 3.00pm
Address: ToTT Store, 896 Dunearn Road, #01-01A Sime Darby Center, Singapore 589472.
Highlights for a ‘kueh’ day out
The public will have opportunities to enjoy traditional kueh (the Malay word for cake) from six local kueh artisans from different ethnic groups – Eurasian, Hainanese, Hokkien, Teochew, Peranakan, and Indian – that are stalwarts in the trade; as well as watch live demonstrations of rarely-seen creations.
Four of these masters were also awarded the title of ‘Heritage Hero’ in 2014 as part of a program – Heritage Heroes – initiated by the Slow Food (Singapore) to highlight the various categories of food businesses that are maintaining the cuisines and dishes of Singapore’s early immigrant groups.
The aim of Kueh Appreciation Day is to build awareness and deepen appreciation of our local kueh and kueh producers, including Slow Food (Singapore)’s Heritage Heroes, vendors who continue to produce their kueh by hand according to traditional recipes and techniques.
Kueh Vendors
Chat Masala
Chat Masala is an established and well-loved Indian restaurant owned by Dhershini Winodan that serves homely fare with passion.
For Kueh Appreciation Day 2015, Ms Winodan will showcase unique Indian kueh such as Keralan unni appam – a deep-fried round snack made with rice flour, jaggery and banana, usually served on special occasions, as well as bites such as putu mayam (string hoppers), and murukku (crunchy nibbles made from wheat and urad dal flour).
Hainan Xiaochi
These days, handmade Hainanese desserts are a rare find, but there remains one place which continues this fine tradition. Hainan Xiaochi has been selling traditional Hainanese snacks for over 30 years and are renowned for their “Yi Buah”- a kueh made from glutinous rice flour, shredded coconut, sesame and peanuts usually eaten at special occasions such as weddings and birthdays.
Hainan Xiaochi’s famous “Yi Buah” will be available for sale at Kueh Appreciation Day 2015, appearing alongside the rare and mysterious “Larp“, a savoury coconut leave wrapped glutinous rice cake.
HarriAnn’s
HarriAnn’s, was originally a humble stall in Tiong Bahru Market run by husband and wife Harry and Ann for the last two decades. There is now a new branch at Bugis, which not only offers its range of kueh, but also hot Peranakan meals like Laksa and Mee Siam, amongst other dishes.
HarrAnn’s is among the few that still make Nyonya kuehs by hand, and the long queues are a testament to the quality of their kueh recipes, passed down from Harry’s mum Chia Ngak Eng, who ran the stall for over 40 years before passing on the torch.
The large selection on offer will include their famous ondeh ondeh which sells out quickly. Try the kueh salat, kueh pulut, kueh keledek and kueh ubi kayu, or go for something savoury, like the popular chu bee png(glutinous rice with braised peanuts), which also comes in a very rare sweet version.
Ji Xiang Confectionery
Ask around for ang gu kueh (red tortoise kueh) recommendations and you’re bound to hear about “the Everton Park one”.
Ji Xiang Confectionery has been turning out ultra tender handmade ang gu kuehs since 1988. Unlike lesser renditions whose thick skins stick to the teeth, Ji Xiang’s thin-skinned kueh glide beautifully down the throat.
Flavours range from traditional (peanuts, sweet bean paste, salty bean paste) to more modern (durian, sweet corn, yam).
Kuehs and Snacks
Their selection for Kueh Appreciation Day 2015 include, the ever popular Soon Kueh, Rice Kueh, Yam Kueh, Turnip Kueh, Leek Kueh, Chicken Sausage Rice Kueh, Black Herbal Kueh and Chicken Sausage Bean Kueh.
Mary’s Kafe
The set lunch – comprising rice and curry, vegetables, drink and dessert – changes every day, with different curries from Mary’s considerable repertoire on offer: pork rib, beef smoore, chicken, curry debal and so on. Also highly recommended: sugee cake, apom bekuah, chocolate cake.
At the Kueh Appreciation Day 2015, Mary will be featuring the Eurasian Sugee Cake, Pulot Tekan, Tepong Manis, Coconut Candy and the rarely seen Pang Suzie.
Kueh Making Demonstration 1 – Soon Kueh
Participants also got the opportunity to taste samples!
Kueh Making Demonstration 2 – Pang Suzie
This Eurasian Kueh Making Demonstration will focused on the the rarely seen Pang Suzie which was demonstrated by Mdm Mary Gomes, the chef owner of the ever popular Mary’s Kafe.
Participants also got the opportunity to taste a sample!
Kueh Making Demonstration 3 – Nonya Kueh
This Peranakan Kueh Making Demonstration focused on a familiar favourite ondeh ondeh which was demonstrated by Mr Alan Tan, the 3rd generation business owner of HarriAnn’s, which has a history of 50 years.
Participants who attended this demo got a bonus demonstration for Kueh Dadar and tastings for both kueh!
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