Wa Kueh Recipe by Pamelia Chia | Flavour Memories

GUIDES

30 Jul 2020

Ever heard of wa kueh? This steamed rice cake dish, once sold by street peddlers over 50 years ago, has slowly faded out of many Singaporeans' memories over the years.

In Flavour Memories, we challenge Singaporean chef, Pamelia Chia, to recreate wa kueh entirely out of her father-in-law's memory. Will she succeed? 🙈

Wa Kueh
For 6 people:

Filling: 
1.5 tablespoons rendered lard 
½ large onion, peeled and diced 
1 tablespoon minced garlic 
150g boneless pork scotch fillet, cut into small dice 
15g dried shiitake mushrooms, soaked, stems removed, diced 
20g haebee, soaked, chopped coarsely 
¾ tablespoons soy sauce 
¼ teaspoon white pepper

Hot water mixture:
400g water 
1 tablespoon lard 
½ tablespoon sugar 
1 teaspoons salt 

Rice batter
100g rice flour 
200g water
25g cornstarch

Sauce:
400g water
2 teaspoons chicken powder (if omitting, use chicken stock instead of water) 
4 tablespoons oyster sauce
2 tablespoons Shaoxing wine 
2 teaspoons sugar 
Pinch of white pepper
2 tablespoons cornstarch mixed in a small amount of water to form a slurry
¾ tablespoon dark soy sauce or caramel sauce

Toppings (use as much or as little as you want): 
2 tablespoons rendered lard
8 tablespoons cai poh, washed well and squeezed dry 
3 tablespoons kecap manis 
6 spring onions, sliced
6 tablespoons minced garlic
Crispy lard (from 200g pork fat) 
Chilli sauce
 

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