Our interns form an integral part of the Epigram Books family. We entrust them with important duties like keeping the marketing and editorial teams sane. We also feed them regularly. However, because they’ve been so pampered by us, often when they leave us for the great big world, they find themselves ill-equipped to handle simple things like feeding themselves properly!
Siau Rui was with Epigram Books for a short four weeks, but we’ve kept in touch with her through Facebook and emails. As such, when our Marketing Manager came up with the idea of trying out some of the recipes in our upcoming cookbook, Mum’s Not Cooking: Favourite Singapore Recipes for the Near Clueless or Plain Lazy by Denise Fletcher, she immediately thought of our dear ex-intern, far far away from her family in Singapore, with very little culinary skills to speak off. A perfect guinea pig.
Siau Rui is actually studying in Vermont, but did her report from Boston where she was visiting her sister during spring break.
Goh Siau Rui, International Student
I was actually pretty psyched when Felicia got in touch about trying out a recipe from Mum’s Not Cooking: Favourite Singapore Recipes for the Near Clueless or Plain Lazy. I mean, I’m not proud of the fact but the sub-title describes me perfectly. I hit my (hopefully) lowest point (food-wise) this summer in the US when I gave up trying to eat like a normal person and just snarfed down mint Oreos for dinner (don’t judge – we all make bad decisions). Anyway, because some Chemistry major told me that our metabolism starts to slow down and our body becomes increasingly intolerant of junk food once we hit 25, I’ve decided to try cooking some… Bak Chor Mee!!
It is probably the food I miss the most here. You just can’t find it in the US – not even in New York City, which is supposed to have everything. I checked out the recipe for Bak Chor Mee in Mum’s Not Cooking and it seems fairly simple – no chopping, no frying – just mixing and boiling. So far so good!
But first – ingredients. A bunch of my friends cook regularly so most of the ingredients are already on hand – I just needed to get chilli garlic oil and the Mee (noodles). It’s a good thing that it’s Spring Break and I was visiting my sister in Boston!
I went by Chinatown’s C-market (the big one), but they only have chilli garlic sauce. Why!?
But how to make chilli garlic oil? There was information in the recipe on how to make it from scratch (i.e. making the chilli oil from scratch too) but I wasn’t sure about the measurements now that I already have chili oil…so I just mixed the chopped garlic into a random amount of chilli oil that looks right. Seemed to work.
The minced pork. Because I was doubling the recipe, I was working with way more meat. Cue bigger bowl. As it turned out, the bigger bowl didn’t fit into the microwave oven. Bummer. So the bowl didn’t rotate and the meat wasn’t evenly cooked. Also, I had forgotten to cover the bowl. I felt pretty ‘lame’. But I transferred the meat into a smaller bowl and covered it this time – it still came out of the microwave oven weird. Too much liquid. Looked a little goopy. I threw the meat into a pan and it ended up looking…okay. I didn’t really know though, I’ve never really cooked meat before so I was just guessing.
Then I made the noodles and put everything in a bowl. It tasted decent! Better than my laksa attempt that ended up looking and tasting like mee rebus. The chili oil has a crazy kick (probably because my proportions are all off) and the pork was a little overpowering (probably because of the weird process I put it through) but it tasted close enough to the real thing. I got a neutral response (not a lambasting!) from my fellow Singaporean and a thumbs-up from my Malaysian friend (apparently they don’t have bak chor mee/meepok in Malaysia?). Also, no one got food poisoning. Good enough I suppose. Maybe I can actually be a real person and start cooking real food someday soon, especially now that I have a copy of Mum’s Not Cooking!