Fine, I give up. I’m going to do a very Singaporean thing.
I’m going to Compare and Complain. [Hey, it's two out of five C's! But I digress.]
I am going to complain.
About food.
About the cost of food.
About the cost of food I like to eat.
On the left, you see the fancy version of “Chu Qian Yi Ding” that I routinely find myself buying from Uwajimaya here. It’s US$5.99 (S$10) for five packets of noodles. This is the original, made in Japan, with Japanese characters Chu Quan Yi Ding.
It is yummy. It is expensive.
But I love my instant noodles.
Here, on the right, you see the version my dad brought from Singapore and left in our kitchen. If I remember right, these packets from his “downstairs market” definitely cost a lot less than US$5.99.
Distance from Asia + Imported Instant Noodles = Dot Must Stock Up When She Goes Home
I miss cheap instant noodles. I miss hawker food. I miss my comfort food – porridge – the rice kind, not the kind Jay is used to, that’s made of oats or something branny like that.
Too bad porridge doesn’t pack well in a suitcase.
Why couldn’t I develop a chip habit? At US$3 a pack, it’s a cheaper addiction.
What is the price of love? US$5.99 plus tax, so help me God.
Can you make porridge? All you need is rice, chicken stock, chicken and whatever veggies you want to throw in… Oh, and sesame oil
do u guys know each other?? (as in dot and tym) cos think both of u taught jessica before at different stages lar… small world yah…. so wats it like teaching the 17 year old jess versus the 20 year old jess??
Hmmm…I don’t think we know each other?! Do we? Are you in ST?
Jess Lim? And no, I’m not in ST.
ok dudes. Dot taught me in NTU. Tym taught me in RJ. They would agree (if they had the chance to discuss) that I am still the same. End of discussion. What’s up with you ph??
Tym, I did try making porridge, but it sucked. Plus I heard from my mom porridge needed “special” type of rice?
Okay, I should qualify this by saying that I’m an indifferent cook at best (though I love good food), but I really enjoy my mom’s porridge and it’s made with regular rice (and whatever flavourings/condiments she feels like putting in). Oh, and this is the thick Cantonese chok kind.