Kueh Appreciation Day 2015

Kueh Appreciation Day 2015

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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 putu mayam
Chat Masala’s Putu Mayam – Copyright © 2015 Chat Masala. All rights reserved.

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

Yi Buah
Hainanese Yi Buah – Copyright © 2015 Hainan Xiaochi. All rights reserved.

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

Ondeh Ondeh Gula Melaka XS
Ondeh Ondeh Gula Melaka – Copyright © 2015 HarriAnn’s. All rights reserved.

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 salatkueh pulutkueh 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

Assorted Ang Ku Kueh – Copyright © 2014 Christopher Tan. All rights reserved.
Assorted Ang Ku Kueh – Copyright © 2015 Christopher Tan. All rights reserved.

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

Assorted Mini Kueh – Copyright © 2015 Xie Huiqun. All rights reserved.
Assorted Mini Kueh – Copyright © 2015 Xie Huiqun. All rights reserved.
Kuehs and Snacks is a traditional teochew kueh shop that makes a wide range of steamed kueh that are still made by hand. Located at Alexandra Village, this ever popular shop whose name in Chinese can be translated to “grandmother and elderly aunties”, reflecting the nature of the group of experienced housewives who make these kueh.

Their selection for Kueh Appreciation Day 2015 include, the ever popular Soon KuehRice KuehYam KuehTurnip KuehLeek KuehChicken Sausage Rice KuehBlack Herbal Kueh and Chicken Sausage Bean Kueh.


Mary’s Kafe

Topping Manis – Copyright © 2014 Christopher Tan. All rights reserved.
Tepong Manis – Copyright © 2015 Christopher Tan. All rights reserved.
Mary Gomes, author of The Eurasian Cookbook, cooks up classic Eurasian cuisine – a blend of Portuguese and southeast Asian influences with a long history – at this very popular 
lunch spot.

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 CakePulot TekanTepong ManisCoconut Candy and the rarely seen Pang Suzie.


Kueh Making Demonstration 1 – Soon Kueh

dsc_1474
Chef Eric Low – Copyright © 2015 Eric Low. All rights reserved.
This Teochew Kueh Making Demonstration will focused on two different versions of the the familiar favourite Soon Kueh which was demonstrated by Chef Eric Low, an experienced  
professional chef with more than 25 years of experience.

Participants also got the opportunity to taste samples!


Kueh Making Demonstration 2 – Pang Suzie

Mary Gomes pang suzie Cropped
Eurasian Pang Suzie – Copyright © 2015 Christopher Tan. All rights reserved.

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

Ondeh Ondeh Gula Melaka XS
Ondeh Ondeh Gula Melaka – Copyright © 2015 HarriAnn’s. All rights reserved.

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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