Been wanting to cook padprik. This is not my first time, I think I've tried it before but it was a longgggg time ago.
Edible but not like how I want it to taste like. Lack of sourness and the zingy taste from the 'daun limau purut'. I didn't add any water because I didn't want to dilute the red sauce sticking to the beef. So I think the leaves need to be immersed in water to let the zingy taste comes out. I shall take note and improve next time.
I did this without referring to any recipes prior cooking.
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