THE SPICE MUST FLOW!
Which is peculiar, and disconcerting.
I wish to buy two more jars.
Part of my obsession is because it comes in glass jars with red plastic tops, which are quite perfect for tobacco samples after a thorough rinse.
In the past mayonnaise also came in such jars (blue lids), and since they switched to plastic containers I have consumed far less mayo.
I hope Koon Yick Wah Kee does not switch to plastic; turmeric bleeds right through that material and leaves a stickiness on the outside.
This is what Koon Yick Wah Kee manufactures: 豆豉, 咖喱, 芥末, 醋, 辣椒醬, 海鮮醬, 蠔油, 沙茶醬, 蝦醬, 醬油, & 痲辣醬。
Fermented black beans, curry, mustard, vinegar, hot sauce, hoisin sauce, oyster sauce, satay sauce, shrimp sauce, soy sauce.
And sesame paste.
As you can see, all the building blocks of civilization.
So why has their curry powder disappeared?
It is a very good powder.
Koon Yick Wah Kee Factory,: 26 Luk Mei Tsuen Road, Ho Chung Village, Sai Kung Peninsula, New Territories, Hong Kong.
冠益華記廠: 新界, 西貢, 蠔涌, 鹿尾村26號。
Northeast of Kowloon, just beyond Horse Piss Water.
Before you get to the Fox's Head.
I should not spend a moment longer without my curry powder.
It is an intolerable hardship.
Yes yes, I know that Indians NEVER use curry powder, nor do South East Asians. Everything is prepared to suit specific dishes, by mom in the kitchen, lovingly, every day. No exceptions.
Nor do you have to inform me that curry powder was a strictly English invention (it wasn't, being actually more like the Malay and Indonesian mixture of spices), OR that it's a variant on garam masala (which is also not true; garam masala doesn't have turmeric, and does have several aromatic dark spices which curry powder lacks).
Think of it instead as a distant relative of bottle masala.
Very well suited for cooking beef.
I do not have a tjobek.
In case you wondered.
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