Singapore Cooks: Starved of spicy food overseas, housewife makes her own sauces

Ms Liu Yaling, who was born in Hunan, with her spicy and sour black fungus dish.
Ms Liu Yaling, who was born in Hunan, with her spicy and sour black fungus dish.ST PHOTO: JASMINE CHOONG

SINGAPORE - When she was living in London from 2014 to 2016, Hunan-born housewife Liu Yaling hankered for spicy food the most.

"It was challenging because it was mainly Western cuisine everywhere - there was no chilli," recalls Ms Liu, 37, who would often accompany her 45-year-old Singaporean Indian husband on his work travels to Europe. He works at oil giant Shell.

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