For those raised on Bedok Chwee Kueh and Jian Bo Shuih Kueh, you might find Ghim Moh Chwee Kueh a little different.
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They simmer their chye poh (pickled radish) over a charcoal stove with pork lard instead of vegetable oil.
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Also, their chye poh leans more on the salty side since no sugar are added.
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The texture of their chwee kueh is firmer than others but that also mean it is less likely to break into pieces.
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With a minimum order of four pieces for $2, there have been a slight increase in price (it used to be $1.60 for four pieces three years ago) but consider the fact that these are freshly handmade at the stall daily and think about the laborious work involved for a 80-ish years old uncle, this is actually a small price to pay.
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Read more: https://thedeadcockroach.blogspot.com/2019/07/ghim-moh-chwee-kueh-ghim-moh-market.html
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