[muawiyah]

Sriracha forever~we always have a bottle or two around ~ boosts the instant curry dishes stacked in the closet next to the instant rice and instant noodles.

We did have some sambal manis in little jars (packed by a Dutch Company) but learned how to make that stuff from fresh peppers.

[mylife]

If you have those two, hoisin, rice wine vinegar, soy and a bit of sesame oil, you can make anything.
Oh and the Nuc mon too!

Mmmm fish extract...