I see so many recipes that call for emulco and ovalette as 1 of the ingredients. I live in the US and I've never come across this ingredient. What is this and where can I get it? I would appreciate it too if somebody could post a picture of it, so I'll know how it looks if I come across it at some asian store here.
as for emulco.... (i'm not expert here ah, just sharing wad i know from my exprience). emulco is like a concentrate, like we have chocolate emulco, coffee emulco and even fruits emulco (like orange and lemons). only a little is added to your batter/dough.
i hope that answers half of yr questions and u wan to see pics of them items, which i dun have.