This year, August the 14th was my late mother-in-law’s 5th passing anniversary or jìrì (忌日) in Chinese. As usual Auntie Lan would remind hubby of this occasion. Every year, without fail Auntie Lan would prepare mother-in-law’s favourite dishes to serve as prayer offering. This year, instead of the usual Teo Chew Cai Kuih that she used to make, hubby asked her to make Muah Chee. I had posted this snack recipe back in 2010 before when I resided in Auckland, with the steaming method from Agnes Chang’s Hawkers’ Delights cook book. This time I would like to introduce another traditional method of making Muah Chee. Shared below is not just the way of making sticky rice dough for Muah Chee, also how to make fine powdery ground peanut. Shown below were the offering dishes we made for late Mother-in- law. As usual, I was responsible for my signature Crispy Roasted Pork Belly. Hubby did an awesome job in food cutting and food presentation, didn’t he?
Crispy Roasted Pork Belly