Guo Ya Yin Teochew Kway Chap 郭亞吟潮州街粿汁

02/06/2022

12/10/2021

A special thank you to all loyal customers of our kway chap! We will be closed for the time being as Amoy Street Food Centre had closed for renovations starting from Oct. 11, 2021, and will only reopen three months later on Jan. 10, 2022. Hope we are manage to pull through this double attack of the pandemic + renovation impact and see you guys again on January, after our new year countdown! Cheers and hope everyone will stay safe during this period of time!

12/09/2020

It's not only helping the elders to boost their sales during this crisis period, HawkerHeroes Sg even helped my dad and I to solve the communication issues we had between us. Helping my dad to understand more on food deliveries and finally accept the idea of joining a delivery partner. I decided to text them due to the bad business we had throughout this pandemic period. It was tough for most hawkers to get through these few rough months. And most elderlies are more stubborn when it comes to making a change their way of doing things that they had did for the past decades. Even after much explanation, my dad did not agree with what I've suggested. This might be due to what his friends told him, "忙不过来" "很麻烦" and more. But I believe that everyone opens their stall to make money instead of having the fear to be busy. I might not be able to see the cons behind the idea that my dad is worrying about, but i was thinking like why not just give it a try? Because most of us youngsters uses food delivery rather than going down to the actual stall ourselves. They might have trouble using or even learning when it comes to devices. HawkerHeroes Sg does not use any device other than our WhatsApp to take orders, which is good to keep things simple and easy for the elders.

Things became worst during the circuit breaker. So I made up my mind to contact Roy from HawkerHeroes SG, after some conversation over WhatsApp, he went down to my dad's stall to have a small talk with him. Things went well and my dad finally took his first step! A very big thank again to Roy for taking the initiative to help me or even my family on this !🙏🏻 Now, I'm getting orders through my WhatsApp. All i have to do is to relay the order quantity to my dad, he'll just have to prepare the food for delivery in the morning.

Just to let everyone know that HawkerHeroes Sg DOES NOT take a single hard earned cent from any of the stall owners. Which is why I find it very fair for everyone in a situation where we are not allowed to mark up our original prices. That's one of the most important reason why I think it's a must for me to share with everyone about how did we get the chance to get aboard with HawkerHeroes Sg.

09/09/2020

We're now on HawkerHeroes Singapore, who aims to help hawkers, especially older generation who has limited / no access to the internet to list, sell and deliver. 😋
Visit them on
Facebook: HawkerHeroes Sg
Instagram:

Also, please visit https://www.hawkerheroes.sg/pages/amoy-street-food-centre to make your order now! 🛒

16/02/2020

有些人从小就爱吃潮州粿汁，也有些人不太敢尝试它。但很多人都不知道传统粿汁的历史与由来。在这我会花一些些时间与大家分享这道传统美食 -粿汁（kway chap）的小故事与来源。

对于那些不太懂这道美食的，它就是一碗经济实惠的粿汁，一片一片又扁又宽的粿片，在黑酱油调配出来的汤里。再加上一盘猪内脏，鸡蛋，豆卜，豆干，猪皮，三成肉等等。

根据传统中国美食的历史记载，粿汁的来源是来自于明朝。在那时代，粿汁的名称还不是粿汁。原名为鼎边挫或鼎边糊。后来这道菜被明朝人带到入了潮州后，人们才把它改名为粿汁。

在明朝时代，明王委任戚繼光在中国南方站岗，对抗日本倭寇的攻击。就在戚繼光要前往战场时，戚繼光开始担心他的兵团的粮食供应。第一，他担心的是他们会不容易把粮食送到中国南方。第二，他担心兵团们会不适应中国南方的食材。

就在那晚，戚繼光无法入眠休息。就到外头走走，想想法子。就在此时，他刚巧经过了一间厨房，他看见了一名老夫人，早起的为一家人准备餐点。他就悄悄的在门口看了看厨房里的老夫人。他看见老夫人把生米摩成
粉状，然后加了点水，把它做成粘粘的米漿。当在炭火上的锅开始烫时，她用勺子一点一点地把刚做好的米漿倒在锅子的边缘。当米漿触碰到烫烫锅的那一刹那，米漿开始硬化。老夫人就急忙地把硬化了的米漿撕了下来。她重复了这步骤几遍后，她开始煮了一锅水。（就因为这理由，它有了鼎边挫/鼎边糊的名称）当锅中的水开始滚热时，老夫人把菜与一些剩下的腌制肉放入锅中。然后把之前准备好的硬化了的米漿切成小片，也丢进了锅里。没到一下子，这倒菜就能吃了。

就当老夫人完成了她的料理时，戚繼光敲了老夫人的门，走进了她的厨房。老夫人看见将军走入自己的厨房的一瞬间，她惊慌了。戚繼光连忙解释了他的苦衷。了解了戚繼光的情况后，老夫人很愿意地和戚繼光分享了这倒菜的食材与做法。她说这道菜不但能保存，也能在很短的时间内做好。重要的是不让硬化了的米漿触碰到水，保存的地方不要潮湿，它就能储藏好一段时间。当要用餐时，只要把硬化的米漿切片后放到煮滚的开水中，让粿片软化后就能可以了。如果没法只单单吃粿片的话，还能加入酱油，香油与香菜，味道会更好。

戚繼光学会了这道菜的做法后，就回往军队，把做法传给了火头军。从那天起，戚繼光与军队们都开始吃起了粿片与肉类。戚繼光的路程很顺利，也很快就把日本军打得落花流水。胜战后，一切都回到和平与安稳的状态。

从那，这食材也在中国南方有了一定的知名度，开始是福建市，后来被人民带到潮州市。因地方不同，吃法也不同。如今，若我们是在福州吃到这道菜，汤底回事奶白色。但若是在潮州，汤底将会是比较黑一些。

在福州，每年的立夏日（端午节之前）福州人也会准备这道菜来奉献给祖先。

所以我们做人应该饮水思源，别只光着吃，知道食物做法的不易来源与创造者也是很重要的。如今越来越少年轻人会吃这道菜了。恐怕也许有一天，这些有多年历史的食材会渐渐被遗忘，或消失。

11/02/2020

https://www.mewatch.sg/en/series/our-makan-places-lost-and-found-s1/ep10/383049

Join food detectives Gurmit Singh and Michelle Chia as they lead viewers on a food trail hunting for favourite makan places that are lost and have been relocated. Still looking for your favourite stalls from the Margaret Drive hawker centre ? Want to find out where the Longhouse stalls are moving to...