:thumbsup:
thats y i try to cook as much as possible from scratch.......
it doesn't help that there isn't much raw ingredients available here...but i make do with what i can get and what i remember from those years....
very simple things like "dried shrimps" also have a certain quality grading...... and let alone chillis...
so for any Singaporean/M'sian who will be outbound, the first thing we do will be to look for chilli sauce bottles.....but unfortunately, i take a crazy passion in re-creating every meal including the sauce.....from scratch......:sweat: not easy...but ultra satisfying....
hehehe, i brought some calamansi from the my grandma's lime pot, some Bentong ginger, some Thai bird eye chillis back here and planted them!!!! Now my window sill is home to 6 pots of chilli sapplings, 1 pot of 8 sprouts of the calamansi limes and well, the bentong ginger is growing leaves....but i hope they develope more roots too......