Monday, March 4, 2013
Singaporean Cooking Redux
Another Singaporean dinner party. As with the last time, centered on Bak Kut Teh (this time, though, with pork), Sayur Lodeh and Yau Fan, but minus the Laksa. Instead, I baked egg tarts. These originally Portuguese treats are pretty easy to make, as all that's required is a sweetened tart crust dough, and a filling of egg and evaporated milk with sugar and water. The egg in the filling cooks firm, and seals the top when baked, which prevent the crust from getting soggy, and the tart from drying out, respectively. They were quite the hit that night.