Singaporean Cooking Class
This weekend, Bucknell students had the opportunity to learn to cook a Singaporean dish called, Laksa. Laksa is a type of soup noodle with a spicy broth and other toppings such as: fish cakes, egg, fried tofu, and prawns. Learning how to make this dish was more complicated than it seemed to the eye initially. There were a lot of meticulous steps that needed to be taken. To make the broth, we had to cut up peppers and other vegetables and then combine it with spices. When everything was mixed together, we had to use a mortar and pestle to mix everything all together to get a smooth paste to add to the water for the broth. To finish off the broth, we added salt and coconut milk. Once the broth was done, we added the broth to the noodles, then finished it off by adding the toppings. Even though we took out most of the pepper seeds, the laksa still had a slight kick to it. Overall, the laksa tasted great and it was extremely interesting and fun to learn how to make it.
Chinatown and the Merlion Statue
Over the weekend, we walked around Chinatown and visited the Merlion Statue. Seeing the architecture in these areas was fascinating. There were a lot of temples like the Buddha Tooth Relic Temple and another Hindu temple. The view from the harbour with the Merlion Statue and Marina Bay Sands was amazing and gave me a sense of the advanced Singaporean architecture. The night market in Chinatown was still very much awake even late at night. I found the lights and the different shops to create a very vibrant environment.
