The Dead Cockroach: Jian Bo Shui Kueh 楗柏水粿 @ Tiong Bahru Market & Food Centre

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Jian Bo Shui Kueh 5 pieces for $2

Mention Tiong Bahru and Jian Bo Shui Kueh surely come to mind. I remember I began eating Jian Bo Shui Kueh when it was still at the old market before the big renovation.

Shui Kueh (or Chwee Kueh) is simply steamed rice cake and topped with preserved radish (chye poh). It is a humble dish usually eaten as breakfast. Up till this day, I still think Jian Bo Shui Kueh makes the best shui kueh around although they used to be better.

The texture of their rice cake is done just right without being mushy or hard (due to being under cooked) - a problem I find with shui kueh elsewhere. On the other hand, their savory chye poh is laced with crunchy sesame seeds and goes very well with the bland rice cake.

I really love their chye poh! Sometimes, when I takeaway the shui kueh and there are leftover chye poh, I would use the remainder to cook chye poh omelette! And do not forget about the chili. It really level up the shui kueh experience!

My only gripe is the ever increasing price. Just a couple of years ago, it was 4 pieces for a dollar but now it is 5 pieces for $2. Oh, and those darn sticks that they provided is so hard to giap the rice cakes and chye poh with!

Get a spoon to eat your shuih kueh to save yourself some frustration

For the health conscious, ask the auntie to go easy on the oil used to seep the chye poh with

This is how auntie hands your shui kueh to you simply by folding up the four corners

I would suggest telling the auntie that you are taking away even if you are eating there so she will secure your shui kueh properly with a rubber band. The shui kueh is so piping hot I almost drop the packet on the floor when I got scalded unexpectedly.