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On 10/10/2016 06:30am, Mamta posted:

Hello Alekzandra

I have been occupied elsewhere for a while, hence the delay in reply, sorry about that.

I simmer meat on low heat usually and find that there is usually enough water. But you can always adjust it to the amount you like. I have made a slight correction to the recipe to make it clearer; Add water, bring to boil and simmer on low heat, covered, until meat is tender.

Yes, I can see kaffir lime leaves working well, giving slightly different, but nice flavour. I will add it to notes of the recipe, thanks :).


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