The Teochew connection

Having been to Swatow and Teochew, i discovered that a lot of the food that many identify as “Singaporean” are actually Teochew. Here are the proof:

Chwee Kway
Chai Tow Kway
Kway Chap and all kinds of soy sauce braised items
Fried Kway Teow (and all things Kway Teow. In fact, you may have noticed by now, all types of “Kway”, or rice starch staples, originates from Teochew). The difference, compared to the ones in Singapore, is that “Kway” in Teochew is more firm, mostly in a good way.
Haojian (Fried Oyster omelette), or more commonly known as Haoluo (蚝烙) in Teochew
Fish balls
Fried Popiah wrap is called 春饼 in Teochew
Orh Nee or mashed Yam. Pictured here is the thousand-layered Orh Nee biscuit

I think you’ll agree with me that these Teochew delicacies predominantly define what is commonly thought to be THE traditional Chinese food in Singapore. I thought being in Teochew was an eye opening experience, a mouth-watering one at that.

By the way, you might be interested to learn that Ham Chim Peng (咸煎饼) is a Hakka delicacy. Instead of “Kway”, the starch-derived staples in Hakka are called “Ban”.

Ham Chim Peng sold in Meizhou
(Visited 179 times, 1 visits today)






Leave a Reply

Your email address will not be published. Required fields are marked *