MIT Media Lab research assistant and graduate student
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.
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)