Friday, July 20, 2007

THE WAY OF THE U-CHANG KUEH @ SIBU CENTRAL MARKET


I've covered this before... I thought it would be a good idea to give a low-down pictorial on this simple rice cake. It's simple in the sense that it's made of rice flour and water with a bit of salt thrown in; and the gluey mixture is steamed to form a bowl of rice cake. In the old days, fried shallots are added once the cake is set, so that the fried shallots stick onto the wet cake's surface. But that makes the shallots soggy. Nowadays, the shallots are added before consumption to ensure the freshness and crispiness of the shallots. The disadvantage is that they tend to swim about when the sweet soy sauce is being poured onto the cake.

This Ah Ee moonlights as a janitor at the Chiang Chuan Association (Hokkien Ass.) on certain mornings while she lompangs her U-Chang Kueh with the roly-poly kueh seller. Speaking of Association, the said one has been in limbo with all activities suspended since disgruntled past committee members took out lawsuit against successive committee. It's a malaise encompassing many a Sarawakian parties. Instead of serving the people, those elected personnels see it fit to serve themselves. They should take a leaf from the bunch of ladies (above); potter around, kong-kay and enjoy a bit of camaraderie.

Score a Tic-Tac-Toe grid on the kueh's surface • Spreading the u-chang on the kueh
Put on Yeo's chilli sauce • Splashing on the Sweet Soy Sauce
All done and ready for chow down!

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

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