My friend Z, who's Malaysian -Chinese, tried to cook Adobong Pusit using a recipe she found on the internet. She said her mom is repulsed by the squid ink so she didnt use it. I told her without the ink, it becomes "un-authentic".
I mentioned that my own mother sometimes adds sotanghon / tanghon / fan see "to stretch" the budget, so Z also added some.
Z said her mother thinks it was a mess cooking it... but the taste? Ho ho mei ah! (She's hopeless with the camera, though!)
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