Quan Kuey Teow

When I was a child, my favorite thing to eat was Kueh Teow. Grind rice into a paste, pour a spoonful into an iron box and shake evenly, then steam it in a large iron pot. It is full of fireworks flavor. Take it out after a few minutes, hang it on a thin bamboo pole, tear it out and lay it flat on the bamboo braid. Spread a spoonful of special recipe oil evenly and roll it up. The flower-like ends are the thinnest and most delicious, and gradually become thicker from the sides to the middle.

When I was young, the price was 50 cents per bundle, gradually a piece. Now if I buy again, it has risen to 1.5. The old recipe has the same taste, Jue Juezi. When I was in school, my grandma would often buy it very early for us children to eat. At that time, I thought it was the most delicious breakfast. The happy times remain in my memory. Now that I have grown up, it takes me a long time to go home. , every time we go back, my grandma buys rolled rice cakes for us, the taste is familiar, but in order to save 50 cents, my grandmother only buys white rice cakes (nothing included), and then asks the boss to send some of their special recipe oil .

Slowly recalling it

White Kueh Teow

Preserved vegetable oil