Can I ask you about the calamansi? Filipinos tend to prefer them ripening (never fully ripe), but it looks like the unripe ones are more common in malay cuisine? Your recreation seem to have used store-bought juice?
Did Rose's version not have the calamansi?
The garnishing, was that cilantro?
What choice of rice brings you back to the childhood?
Thanks! This was quite eye-opening. The tiniest details are essential!!
There are also other ethnic takes, like Kuah bamia/bamia kambing (close to the original,lamb; north Indian version would add yoghurt, South would be (fermented?)coconut milk?), nonya okra stew (Straits Chinese,adding tamarind like you mentioned, different spices)
Did Rose's version not have the calamansi?
The garnishing, was that cilantro? What choice of rice brings you back to the childhood?
Thanks! This was quite eye-opening. The tiniest details are essential!!
There are also other ethnic takes, like Kuah bamia/bamia kambing (close to the original,lamb; north Indian version would add yoghurt, South would be (fermented?)coconut milk?), nonya okra stew (Straits Chinese,adding tamarind like you mentioned, different spices)