Originally Posted by
StuckInYYZ
Ang ku kueh? It's a mix of SEA Fujian (Hokkien) and Malay I suspect....Ang (Hokkien: Red) ku (Hokkien: turtle?) Kueh...not sure what the root language is, but I would guess the closest translation would be "steamed" dumpling.... Pictured below... when they were introduced to me as a kid, they were red mochi-like dumplings (on banana leaf) with some sort of filling (see FlyerEC's legend)... I wasn't a fan of them although they have grown on me as time has gone by...But kueh in general are typically steamed...
Ang ku kueh is what is shown below... Usually sweet...
Tutu kueh (sometimes mixed up with putu piri)
https://www.youtube.com/watch?v=7zJgew42f1M Also sweet... usually filled with guala malaka but there are other flavours as well...
Soon kueh a savoury dumpling...
https://www.youtube.com/watch?v=BucgbPqJXSw
Gu chai kueh another savoury dumpling made of asian chives.... people will know you ate these...
https://www.youtube.com/watch?v=jPwHtnNBRow (narration is in teochew/chui chow... )
And those are just some of the more common versions... If you're in Singapore/Malaysia just wander around a hawker centre and you will eventually find someone selling them...
<'scuse me while I now go find some food to snack on>
So they're in the business? That's cool. I only know of I think maybe two places that make mini ones, but they're usually not what I'm hankering for.
Maybe next time one of my relatives is holding a pot luck when I'm there (although I'm more interested in trying that vegetarian otah I saw)... Pulot inti looks nice... I suspect my next trip there is going to cost me dearly with all the foods we have been discussing lately.
Thanks. My first shot only hurt for about 24/36 hours... but wasn't that bad (I've had the same effect with the regular flu shot). This second shot took me by surprise. Fortunately my team lead was quite understanding... my stove on the other hand, will need to be opened and cleaned if I don't want to smell burnt stuff...
Originally Posted by
FlyerEC
Our friends are going to give us another lot of “ ang ku kueh “ in about a month . Preferred flavours next time too , requested some space in between as they are going to also give pulot inti 😋
The list of colours & fillings are above the AKK
Pulot inti
Had the coconut & green bean ( dau sa ) .. bit of peanut .
Will request more of these for next time and also asking about other flavours 😉 . Do not want to be so presumptuous even though these young friends are being generous ( been buying stuff from them too ) .
Do not care for the other fillings given this time round .
Sorry to hear about your arm and your friend ‘ s , hope both recover soon . Mine hurt more after the first jab with other side effects like eyes refusing to stay open . The second jab was to my surprise less so with only the arm hurting for about a day .
Originally Posted by
StuckInYYZ
Ok, first, wow... I don't know anyone with that amount of cold storage (anywhere).
That out of the way, what flavours did you have? I'm actually having a craving for peanut or "dau sa" right now. Next time I'm there, might try to find durian paste...
Second vaccination hits much harder (I got mine last Friday and my arm is still partially out of commission due to lack of strength). A friend of mine who got his second went into a vaccine-induced diet (couldn't hold down a lot of food and also lost his appetite) for just over a week. I didn't suffer that, although it was a challenge to cook with one arm unable to lift anything notable.
Originally Posted by
FlyerEC
A somewhat timely gift from friends for watching the Olympics .
Here is plate of Ang Ku Kueh missing some colours , if not they almost represent the Olympic colours if not the rings even as the Opening Ceremony is on as this is posted ❗️
The different colours of the Ku Kueh indicate the various fillings .
Small platter
Will add another photo later with the kueh pan fried as they were not eaten “ immediately “
Here are the panfried duo
Hopefully , the other ku kuehs , to be enjoyed by others , will just be as yummy as the now panfried coconut & mung bean .
Originally Posted by
YVR Cockroach
Sounds vaguely SE Asia Chinese (FuJian in origin)? What the heck is it?
YVR Cockroach will explain later but what StuckInYYZ posted should somewhat clear your queries
StuckInYYZ , thanks for explaining & expanding on the kueh ( s ) , putu piring , etc .
Prawn fritters
Chicken curry
Stir fried baby kai lan
Mango , mangosteen, orange , grapes and rambutans
Ang ku kueh - dau sa ( green beans )
Clearer view of the dau sa filling
Oops , what was typed earlier in reply disappeared , will wait a bit & try again sorry .
Hope the latest photos of the ang ku kueh helped , YVR Cockroach .
StuckInYYZ , our young friends are in the “ food industry “ but not the ones making the ang ku kueh ( red tortoise cakes - a mish mash of Hokkien & Malay which is common in Singapore as well as Malaysia ) .
Her family are the ones behind the famous Pontian noodles ( as others especially Malaysians tell me ) and he is a chef . Currently assisting in a patisserie in a company ‘ s stable of eateries . This is while waiting for an iconic East Coast / Joo Chiat Peranakan area coffee shop to reopen and where he will be a manager .
Years ago , ang ku kueh were all red & had similar tortoise shapes , perhaps slight variation to denote the different fillings like bean paste , shredded coconut or crushed peanuts . About a decade or so ago , a greater choice of fillings was introduced hence more colours needed to differentiate the type of filling .