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2013-06-17
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Wendy was invited by Gavan, the 3rd Generation of lek lim nonya for a hands-on on making their signature items, Ang Koo Kueh. Gavan is so nice to allow her to bring along her friends and so Wendy ask us along.Tthe deep fried items. I specially like their sardine puff and popiah. The sardine puff skin is crispy and the sardine filling is nice with no fishy taste. The popiah is fry till crispy and not oily.Their handmade rice kueh (peng kueh), their peng kueh is in white colour not the usual pink
Tthe deep fried items. I specially like their sardine puff and popiah. The sardine puff skin is crispy and the sardine filling is nice with no fishy taste. The popiah is fry till crispy and not oily.
Their handmade rice kueh (peng kueh), their peng kueh is in white colour not the usual pink colour as they wan to follow their traditional. Back then in kampong times, colourings are expensive and so colourings are not added to peng kueh to save costs. But because peng kueh are mainly used for praying and so red dots are dabbed on the kueh so that it will not be plain white which the Chinese do not like when they offer it to the gods.
My favourite since young, kueh lapis. It is so soft and yummy.
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If you wish to know more about lek lim and more pics, you can see my blog at http://blurblurqin.blogspot.sg/2013/01/12th-jan-2013-visit-to-lek-lim-nonya.html
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