well, this is a telling first post. Has anyone ever used Yeo's brand Singapore Curry Gravy? I tried it, but ended up with a wokful of slop. Maybe I should've tried the two-pan method like Trillium. But am I supposed to stir fry the shrimp, meat and veggies in kind of a lot of gravy (and presumably cook it down a bit), and the noodles in just a little? Sorry that I'm new and asking pedestrian questions about pedestrian fare. If it's any other hint, I've lurked here for a while after finding great recipes for okonomiyaki, which is in heavy rotation at my kitchen. Cheers, Rick.
