I got this book from my local library:   I have a question for those of you who do or have done this type of cooking - the book refers to an ingredient called "chilli powder" - is there a standard ingredient in Singapore with this name?  Here in NYC, I can get more than 20 different chili powders, plus what we in the US call chili powder, which is different than the Asian or Indian versions (the US chili powder is a blend of spices with cumin, etc.)  So, if I had my choice, what