Ah, the almighty McDonald’s curry sauce. Totally unique to Singapore and tasting nothing like the standard Indian curry, it’s still the essential (and only) sauce that should accompany those chicken nuggets. The Americans can have their Creamy Ranch, Hong Kong can have their Sesame Miso, and Japan can have keep their Ginger Sauce — we’ll stick to our jumbo bottles of curry sauce, thank you.
Like we’ve painfully learnt before, McDonald’s can’t be considered a reliable source of our sacred golden dips anymore. Surely we’re not the only ones who wrinkle our noses every time McDonald’s staff stinge out on curry sauce? What used to be free and in unlimited supply is now 30 cents each. A small price to pay, but oh the travesty! Who are they to lord over us as we beg for those cute condiment blocks?
Dr. Leslie Tay — the food blogger behind ieatishootipost — may just have the right prescription. Behold, his original recipe that he claims to be 90 percent of the OG McDonald’s version. But who cares about that 90 percent really when you now have access to mountains of sweet brown, anytime.
On a different note — who knew it involved that much sugar?
