alt Hacker NewsCan 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)
> 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?
I'm pretty sure I typically see them fully green when in Singapore, but not 100% sure.
I tend to alternate between using calamansi (if I manage to find them), or instead the bottled calamansi extract (which still works pretty well!).
> Did Rose's version not have the calamansi?
By Rose's version are you referring to https://www.jewishfoodsociety.org/stories/the-flavors-of-ira... ?
If I recall, it doesn't include calamansi but instead lemon juice, I'm not sure if this is an ingredient substitution or not. I've tried making it with lemon juice, but it just misses the exact flavour profile I remember from my childhood.
> The garnishing, was that cilantro?
Yep, that is cilantro (I just happened to have some on hand).
> like bamia kambing (close to the original,lamb; Indian version would add yoghurt), nonya okra stew (Chinese,adding tamarind like you mentioned, different spices)
Thanks for mentioning these! I'm not too familiar with them, but would be keen to try them.