Kwekie Bakery

Kwekie Bakery We are not professional bakers. Just a home baker who believes that everything you love to eat, you can make it yourself all natural. Love Food . Love Life

Kueh Dadar.
06/11/2024

Kueh Dadar.

10/02/2024

Kwekie Bakery wishes you Great Health, Great Wealth and a Year of Abundance.

Premium Grade A Birdnest from Vietnam. PM to enquire.
26/12/2023

Premium Grade A Birdnest from Vietnam.

PM to enquire.

Ready to Drink. Now Available in 6 Bottles Pack.PM to enquire.
26/12/2023

Ready to Drink. Now Available in 6 Bottles Pack.

PM to enquire.

Premium Quality Birdnest from Vietnam. Perfect gift for your friends and family for the upcoming Chinese New Year. Each ...
24/12/2023

Premium Quality Birdnest from Vietnam.

Perfect gift for your friends and family for the upcoming Chinese New Year.

Each box comes with 6 bottles of 75ml Ready to Drink Birdnest

Now launching at $60 per box.

Have you ordered yours?


Amboi Trading is delivering in the east tomorrow (Friday). Place your orders for Hausboom, Zachos and Bangpi Lekor today...
19/01/2023

Amboi Trading is delivering in the east tomorrow (Friday). Place your orders for Hausboom, Zachos and Bangpi Lekor today!

Place your orders today! PM your order.

The Durian season is here!! Durian Tapioca Kueh.Anyone wanna order some?
15/07/2018

The Durian season is here!!

Durian Tapioca Kueh.

Anyone wanna order some?

Kwekie Bakery wishes all a Happy Lunar New Year. 旺旺旺！
16/02/2018

Kwekie Bakery wishes all a Happy Lunar New Year. 旺旺旺！

1 day only! Warehouse sales for drinks! Time to stock up for CNY! .
28/01/2018

1 day only! Warehouse sales for drinks! Time to stock up for CNY! .

Meal of the day : Claypot Lau Shu Fen (For 5 Pax)INGREDIENTS* 600g loh shu fen* 5 prawns (peeled)* 1 tbsp minced garlic*...
06/11/2017

Meal of the day : Claypot Lau Shu Fen (For 5 Pax)

INGREDIENTS
* 600g loh shu fen
* 5 prawns (peeled)
* 1 tbsp minced garlic
* Chopped spring onions
* Fried shallots
* 2 tbsp oil
* 1 Egg

Marinate:
* 200g minced chicken or pork
* 1 tsp oyster sauce
* 1 tsp light soy sauce
* 1 tsp dark soy sauce
* ½ tsp sesame oil
* ½ tsp cornstarch
* Dash of white pepper

Sauce:
* 1 tsp. light soy sauce
* 1 tsp dark soy sauce
* 1 tsp oyster sauce
* 250 ml chicken stock
* Dash of white pepper
* ½ tsp cornstarch
* Pinch of salt
* Pinch of sugar

STEPS
1. Marinate 200g minced chicken or pork with condiments in Marinate list section

2. Heat 1 tbsp oil in work and add 1 tbsp minced garlic. Stir-fry until fragrant and add marinated minced meat and add prawns

3. Stir fry for two minutes, and set aside

4. In a bowl mix together all the ingredients from the sauce list section

5. Heat claypot with 1 tbsp of oil, add 600g loh shu fen and sauce mixture.

6. Bring to boil the add minced meat and prawns on top, cover and simmer for 3 minutes

7. Crack an egg into the claypot, and garnish with chopped spring onions and fried shallots

Meal of the day : Hainanese Chicken.Ingredients required1 large chicken1 large onion (chop into 4 quarters)2 stalks of s...
08/10/2017

Meal of the day : Hainanese Chicken.

Ingredients required
1 large chicken
1 large onion (chop into 4 quarters)
2 stalks of scallions (chop into 10cm length)
2-3 stalks of coriander (including the roots)
1 large garlic (peeled)
6 slices of ginger
Salt & Sugar
Sesame oil
Light soya sauce
Water

Equipment required
1 large pot for hot water
1 large pot for ice water
1 S hook or a long chopstick

Steps
1. Clean your chicken! Clear out all the inners.
2. Massage the chicken with salt. Inside out!
3. Place all ingredients into the large pot (onion, garlic, coriander, scallions, ginger). You can add in the chicken feet to cook together at this point of time.
4. Ensure you add enough water to cover the chicken when you immerse the chicken. (I've added half a pot of water in)
5. Now let the water boil. (Don't add the chicken in yet)
6. Once you have the soup boiling, use a steel S hook or a long chopstick to support the chicken. Use the soup to rinse the chicken while holding it above the pot.
7. When the chicken skin are turning yellowish all around, place the whole chicken into the pot and let it continue boiling for 5 mins.
8. Off the heat and cover the pot. Let it immerse in the hot soup for the next 50mins.
9. When 50 mins is up, use a fork to poke into the thigh area, if there is no blood, you can extract the whole chicken out and immerse into the ice water. Take it out after the chicken cools down. (I've placed in the ice water for 1-2mins) **do not leave it in the ice water for too long, the chicken might lose some taste.
10. Time to chop up the chicken

For the sauce, I've made use of the chicken broth, light soya sauce, sesame oil, salt and sugar.

Address

Kwekiebakery@gmail. Com
Singapore
510448

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