Hi Laura, this is for you:). This dish is usually associated with Singapore, but versions can be found in China, Malaysia and Thailand as well — the curry of course is an Indian influence. If you mix your own curry powder, by all means, use it! I have provided a basic recipe here which is very flexible.
2 tablespoons canola or peanut oil
1 tablespoon minced garlic
1 small onion, sliced
1 teaspoon minced ginger
1/2 cup one or all of these — shrimp, peeled and deveined; cut up roast pork, or shredded chicken, or raw chopped chicken breast meat, …read more