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Grab this takeaway last night. Ready for breakfast munch simply warm it in steamer (don't leave too long to avoid sogginess ✌️). It's full of goodies - should add more chestnut as they give loads of pork belly cube. Tasty breaky option. Keep it up pal, almost there! 😎🙌
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From Jian Bo
蒸肠粉，烧卖
Tasty portion of steamed chee cheong fun with siew mai.
Quick snack indeed.
Yummy!
You can compare in our local dessert folder when we have this Pult Inti at Hougang Nyonya. Jian Bo ‘s butterfly pea flower rice and grated coconut has moist texture and not overly sweet. 👍
We split Pulut Inti into 2 pieces to share. Somehow if you munch on pulut Inti after having Shui Kueh, you might feel the snack tastes slightly bitter. The after taste is normal as their Shui Kueh is really spicy & yum!!
As luck would have it, we found “Jian Bo Tiong Bahru Shui Kueh” while we wait for our dinner in another restaurant in Toa Payoh food allay. Their Shui Kuehs are still warm after 30 mins commuting time (Counting from when we got our takeaway until we reach home). We just love their smooth rice cake topped with crunchy preserved radish. The chilli might not be as much as in their original Tiong Bahru outlet but it tastes super power! 🌶 🔥 😍
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Well, these Teochew kuehs were evidently flatter than others. The iconic pink rice flour skin encases savoury chewy glutinous rice fried with peanuts & dried mushrooms. 😋
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While the glutinous rice was rather fragrant & not overly sticky, i felt that that they could definitely be more generous with the ingredients! 🤣
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It was hard to hunt for peanuts (prob only 1 or 2 in the entire kueh) so essentially it was glutinous rice n skin. 😔 Also, cant believe they ran out of chilli sauce at 3pm 😭😭😭 With only the dark soy sauce drizzled, i just felt that something was missing - that lil spicy kick...
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Maybe i shall just stick to their Chwee Kuehs - prob somethg they're best at as their name goes! 😊
