Find new place for Kueh Kueh!

[GaijinGirl]

A place called Curry Leaves in Queens Chinatown - 135-31 40th Road.

The place is a small nook in the wall, the Keuh is brilliant colors, and there's one that I really like - it's florescent green, soft with sago like balls imbedded, and covered with shredded coconut (Pan, any idea on the name?) YUM!

[Pan]

I know the kueh you're describing but I'm not sure of its name. The green is from pandanus leaves.

[GaijinGirl]

Hit Curry Leaves again this weekend (yesterday, not on Christmas!) - had yet more Kueh, and I have to say, I like their Kueh over Sanur's, definitely! Good stuff! (They didn't have much yesterday, but enough to try ones I hadn't had before.) Anyone who finds themselves around Flushing Queens has to go and see! Best, --Janet

[Pan]

Sanur is where again?

I didn't like the savory food I had at Curry Leaves, but that was a few years ago. Have you ever compared their savory food with Restaurant Malaysia or/and Sentosa?

[GaijinGirl]

Pan,

Sanur's at 18 Doyers - most of the restaurant's downstairs. Haven't tried the savory food at any of the three - yet. Right now, I've just been enjoying the Kueh (have only seen it at Sanur's and Curry).

Sanur is where again?

I didn't like the savory food I had at Curry Leaves, but that was a few years ago. Have you ever compared their savory food with Restaurant Malaysia or/and Sentosa?

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[Luckylies]

sorry to be a lame-o but what's kueh? I want some...but what is it?

[Lexica]

sorry to be a lame-o but what's kueh? I want some...but what is it?

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It seems to be one of those untranslateable/indefinable words. This is from a post on Shiokadelicious! in which Renee gives a sort of tour of kueh for the readers:

So, kueh is often sweet, but can be savory at times; it can be baked, steamed, cooked over a charcoal fire or even deep-fried; it can be of pudding-like softness or it can be firm; it can be a “cake”, a cookie, a “pudding” or many other variations of sweet “desserts”; or it can also be small savory snacks.

Like "dim sum", the concept of "kueh" seems to cover a lot. I'd love to have an illustrated pocket dim sum or kueh guide, but since I don't I usually just point and say "Um... that one, please?"

[Pan]

sorry to be a lame-o but what's kueh? I want some...but what is it?

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Have a look at the kueh thread.

[GaijinGirl]

Off topic...

Pan,

I hope all is okay with you and yours, given the tsunami? Do you have any family there?

Best,

--Janet (Pitchblack70)

[Pan]

Thanks. I don't have any family in Malaysia. Most of my friends are on the East Coast, which wasn't affected by the tsunamis but did suffer heavy flooding in the monsoon a week or two ago. I have yet to hear just how badly their communities were affected, because the one email contact I have no longer has an account. I really need to write my friends in Terengganu and ask how everyone is and how their property fared. Other friends are on the West Coast, but most of them live in the KL area, which is far enough inland not to have problems with anything from the Straits. But there's one person in Penang who I know through the soc.culture.malaysia newsgroup and haven't heard from yet. I'll feel better when he checks in.

[Gastro888]

A place called Curry Leaves in Queens Chinatown - 135-31 40th Road.

The place is a small nook in the wall, the Keuh is brilliant colors, and there's one that I really like - it's florescent green, soft with sago like balls imbedded, and covered with shredded coconut (Pan, any idea on the name?)  YUM!

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Did it have palm sugar inside? Maybe it's a variation of onde onde?

You're making me want to make a drive up to NYC, man...kueh rules.

[GaijinGirl]

Pan,

Thank goodness all is okay with your friends and family. It's horrible - good to hear some are safe.

[GaijinGirl]

Gastro,

No - no palm sugar - I've never had Onde, Onde - would LOVE to, but haven't found it anywhere.

On the outside, this one seemed alot like the others, with a shredded coconut covering, but when you bit into it, it had soft sago pockets. Double yum!

[Shiewie]

Pitchblack70,

kew has a recipe for kuih sago on the kuih/kueh thread. Perhaps this is the kuih you're describing.

[GaijinGirl]

Hmmm..possible - although from the outside it seemed like a solid block of cake (or torn chunks of it, anyway) - there were no *distinct* sago pearls in it, just the pockets on the inside. Does that sound right?

[Gastro888]

Gastro,

No - no palm sugar - I've never had Onde, Onde - would LOVE to, but haven't found it anywhere. 

On the outside, this one seemed alot like the others, with a shredded coconut covering, but when you bit into it, it had soft sago pockets.  Double yum!

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So far I have not found it in the US. I had it in Taiping, Malaysia. It was so good. Honestly, I think you have to go back there to get good kueh. It's hard to get the stuff to make it here. I wonder if Cali/West Coast areas have better kueh? (They're closer to Asia, they have a warmer climate, larger population, etc...)

Sago pockets, eh? Interesting.

[Liz Johnson]

I'd love to have an illustrated pocket dim sum or kueh guide, but since I don't I usually just point and say "Um... that one, please?" 

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Here is a pocket guide to dim sum from Chronicle Books.

[GaijinGirl]

Just posted a list of the Keuh Kueh items that I've heard about, over on the Kueh thread (you'll either find it informative, or realize how little I know about Kueh Kueh....yet!)

http://forums.egullet.org/index.php?showto...ndpost&p=799179

--Janet (Pitchblack70)