Chinese Kuehs & Cakes by Chef David Yip
The majority of the Singapore population is made up of immigrants from the southern parts of China. They arrived bringing with them diverse food cultures from their provinces and towns, which became the foundation of our own local cuisine in the early days. Over time, this food gradually evolved, acquiring an identity of its own. In this class, we trace the origins of some of these dishes.
1. Steamed Radish Cake (Soon Kueh)
2. Steamed Yam Cake
3. Steamed Pumpkin Cake
4. Steamed Rice Cake (Chwee Kueh)
1. Plain Porridge with Gingko Nuts
2. Porridge with Dried Vegetable and Pork Ribs