How much do you miss Sg food?
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like Bak Kuh Teh, curry...
Do Asian Supermarkets (Western) or any place sells packet ingredients of Sg food? If so, how much more expensive than in Sg? -
Alot. I miss it alot. Have had to learn how to make a few dishes. Lucky me, I have a "Chinatown" here that carries quite a few things near and dear to my tastebuds.
"Sg" foods that I have found here are four varieties of Prima paste. Fresh soy milk, Yeo's soy milk, Milo, fresh tau huey, fresh yew char kwey, Glory brand Kaya and a few other things. As for cost, when you compare it dollar for dollar, it's about the same. -
This might help alittle...
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Gazelle,
I donch rike you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Tease people until liddat!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I want it all! Except the durian and the orh in the orh luak. -
after a while, you won't really miss it .....
when the craving gets to bad, there are more and more decent asian places around ... all redolent of familiar aromas ... -
your place is at?Originally posted by jetta:Alot. I miss it alot. Have had to learn how to make a few dishes. Lucky me, I have a "Chinatown" here that carries quite a few things near and dear to my tastebuds.
"Sg" foods that I have found here are four varieties of Prima paste. Fresh soy milk, Yeo's soy milk, Milo, fresh tau huey, fresh yew char kwey, Glory brand Kaya and a few other things. As for cost, when you compare it dollar for dollar, it's about the same. -
So Cal.Originally posted by eagle:your place is at? -
not really miss sg food ah. mostly, i can cook from scratch liao. but i missed the convenience. that i can just walk to hawker centres or kopitiam to eat them.
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i always go search for satay or chicken rice stall lor..then go back sg always bring back some other snacks lor
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YES I DO MISS IT!!!!!!!!!!!!!!!!!!!!!!!!!!!
dun have any decent asian stores....
nor any decent restaurants with decent asian food.....there is one. but it's always the same menu...eat until sian oledi....plus the food isnt exactly how i like it. i like my dimsum type carrot cakes to be fried until the bottom and top is slightly crispy-ish. the one here steams it....still nice lar!! but not my fav
DAMN YOU GAZELLE! 
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You learn not to miss what you don't see/eat often. I think Fatum said this a while back.
These days though I am more fixated on Hunan (Xiang cai) cuisine primarily because there are more such restaurants sprouting up in LA. Chinese traditional 8 cuisines have a bigger impact on me than Singapore/Malaysian dishes.
In any case anyone might be interested there are two books by PERIPLUS PUBLISHING:
1. Authentic Recipes from Singapore
2. Authentic Recipes from Malaysia
that most of you might find very nostalgic. Includes huge full-colored pictures and recipes. Borders should carry them.