The stall lights were off and the auntie was scrubbing the aluminium chwee kueh moulds. Perhaps guessing that we were wandering around her stall looking for other food options, the auntie asked, “You want some? Still got leh”
So we happily ordered the Ghim Moh Chwee Kway from the couple who has been running this chwee kueh stall since 1959. It is no wonder they have become a household name in Ghim Moh.The husband-and-wife team wake up in the wee hours to start making the chwee kueh by hands, not machines. However, the main difference between this chwee kuey and Tiong Bahru or even Bedok ones is the chye poh (preserved radish). Ghim Moh’s ones ($2.40 for 8pcs) are super salty. No sesame seeds, no sugar. The preserved radish is stir-fried with pork lard and garlic, making it extra fragrant. They are undeniably oily, but I like.
I thought the auntie was stingy on the chye poh…as they are really very very little (teochew ah pa says that the uncle tends to give toppings more generously then the auntie). But I think auntie knows it best.
A little really goes a long way.
Ghim Moh Chwee Kueh
Ghim Moh Food Centre
Blk 20, Ghim Moh Road, #01-31
6.15am to 7pm daily
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