Lai Heng Teochew Kueh 莱兴手工潮州粿 is one of the many popular food stalls at the Yuhua Market & Hawker Centre in Jurong East. There you will find traditional Teochew poong kueh, soon kueh and koo chai kueh freshly handmade on the spot.
Last week we wrote about Ah Yee Soon Kueh that is located in the eastern part of Singapore. Our readers living in west Singapore may be familiar with Jurong East Yuhua Market & Hawker Centre, a location that boasts of many good food places. One of our favourite Teochew porridge places Zai Shun Curry Fish Head is also in the vicinity. It is just off the Jurong Town Hall Road. The nearest MRT station is Chinese Garden.
Lai Heng Teochew Kueh
Operating out of a stall in Yuhua Hawker Centre, Lai Heng Teochew Kueh was a hive of activity when we were there. It operates like a well-oiled machine, churning out hundreds of kuehs. Four types of Teochew kueh are available and can be enjoyed steamed or pan-fried. The pink heart-shaped rice kueh costs $1 each and the rest are 80 cents each for the steamed version ($1.10 and $0.90 respectively for the pan-fried version).
We bought three types of kueh for takeaway. The soon kueh (with bamboo shoots / turnip fillings) and the koo chai kueh (with chives fillings) are our favourites. The poong kueh (with glutinous rice fillings) are less tasty but we felt that we need to buy some because: (a) they look so traditional and bring back memories; and (b) they make us feel full.
We bought the steamed versions for takeaway as they would be consumed later in the day. The first thing to notice is the skin of the kuehs. They are thin and light. And also extremely sticky. They had been carefully packed and separated by plastic separators. The moment they contact each other, it is hard to separate them without breaking the skin,
Pan-fried Teochew Kueh at Home
Eating the Teochew kuehs steamed or pan-fried is a matter of personal preference. We are happy with both, but in this instance decided to pan fry them as it would be too easy to over-steam them and render the delicate skin soggy.
A few minutes of frying in a well-oiled pan (to prevent them sticking together) was enough to bring out a a nice fragrance and create a light crisp surface on the kuehs.
The koo chai kuehs were outstanding, and those who like the strong taste of chives will be rewarded. The naturally sweet and mildly peppery filling of the soon kuehs is probably more universally liked. Each of them was small and delicate. Each of us could eat many in one go. The poong kuehs were more substantial and are more useful to have when we are very hungry.
Lai Heng Teochew Kueh 莱兴手工潮州粿
#01-218, Yuhua Market and Hawker Centre
Block 347 Jurong East Avenue 1
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog