| Comment | You're a 100% right. I am not really after malaysian classics here as they would never compare with the food back home, so I am looking for what scottish ingredients and cooks can do with Malaysian flavours. Ka Pao is a shining example, they understand SEA food so well and feel free to experiment, an example would be: in thai dishes, tamarind and lime is used for sourness, in Ka pao they used pickles! like actual pickles that would go on a burger, and it just worked so well. think it was in a curry as well, just wild haha |
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