I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak. I'm not sure how one goes about shredding steak - any suggestions?
We use bitter melon/bitter gourd for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming. Is there any better way to remove bitterness?
I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? ...