The World Streetfood Congress came to Singapore last week, for 10 days of collective belly stuffing. Forty vendors from around the world served up everything from Vietnamese pancakes to pork satay to seafood tostadas to bananas with coconut milk and sesame seeds (that line was sooooooooooo long we didn’t even get to try them!). There were tacos, too — from an eatery in New York, of all places. Fish tacos served with East coast love. (If there’s a taco in Singapore, believe me, we’ll find it.) We also tried the pork belly sandwich from a guy in Portland and the shrimp and grits from the Eurotrash Food Cart. The highlight of the evening was the Kue Pancong — an Indonesian dessert I had never tried before of warm coconut cakes dusted with sugar. Wow! It was a fun night with friends and the food was good, although way over-priced — this is streetfood people! Servings should be two dollars, not ten! But then again, this is a Congress we’re talking about.

12 comments

  1. Found this in case you are still feeling inspired 🙂

    Food Babe’s Sweet Banana in Coconut Milk
    http://foodbabe.com/2012/05/31/sweet-banana-in-coconut-milk-elephant-camp-dinner-at-four-seasons-tented-camp/

    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins

    Adapted from Chef Pisan’s Kloi Buad Chee at the Four Seasons Tented Camp
    Serves: 4
    Ingredients
    16 ounces of coconut milk
    2 large bananas sliced ¾ inch thick
    ½ tsp ground cardamon seeds or 1 pandanus leaf
    ⅓ cup coconut palm sugar or less if you have ripe bananas
    ⅛ tsp sea salt
    1 tablespoon black sesame seeds toasted

    Instructions
    In a large pot, combine coconut milk, sugar and cardamon/pandanus leaf and bring to a boil until sugar dissolves (Note – the cardamon or pandanus leaf will not dissolve)
    Stir well, reduce heat and add banana, cooking for 7 more minutes or until you see the banana turn golden yellow
    If using pandanus leaf, remove it and serve pieces of banana covered with ½ cup of coconut milk in a small dish
    Sprinkle with sesame seeds

    Notes
    Best served warm, but can also be served chilled on a hot day. ***Please buy all organic ingredients if possible***

    Like

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