Chinese Yau Fan (garlic rice)
Indonesian Sayur Lodeh (vegetable coconut curry)
Malaysian Bak Kut Teh (meat stew with earthy herbs and mushrooms)
Portuguese Egg Tarts (tart shells with sweetened egg/milk filling)
Computational Social Science Researcher and Software Engineer
Thursday, July 11, 2013
Singaporean Lunch again
I threw together another Singaporean lunch for friends on Friday. Twice-honed experience with this set made it much easier this time. Thanks to a friend, I had a pack of A1 Bak Kut Teh herbs - otherwise my main obstacle. So, I could get back to cooking this old favorite of mine, which is representative of the many culinary influences that constitute the Singaporean gastronomic experience.
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