Thank you so much Annie for your lovely comment. Do you want the recipe for Roast Beef?? It's already there on our channel. Also I didn't understand which is the other recipe you want? Please let me know 🙂
You have given a good exp to make this recipe thankyou now I would like that sol Kodi recipe it 3 50 am canada time hope I can see it 21 noon time God bless
Thank You so much Indira but unfortunately we will not be able to fulfill your request. But you can definitely check out some other interesting recipes on our channel 🙂 God Bless!
The ubiquitous Rechado that means stuffing from the Portugese Recheio, the Malaysians make a similar paste called Rendang but they add lemongrass and turmeric leaves.My mama would fry the paste as you did and store it.Awesome recipe as always.
@@GetCookingNow Yes Brother, I always look for culinary tips from my peers.Also my mama would say add a pinch of sugar for that taste...her secret ingredient...lol
Thanks for this recipe...would like to try it out. Instead of whole red Kashmiri chillies how much red Kashmiri chilli powder should I use. Please let me know...Thanks once again
Irene, Chilli powder will not give you the same texture & volume like the whole chillies give you. So ideally if you can get whole chillies it would be better. If not then Kashmiri chilli powder will also do. Since we have used 25 whole Kashmiri chillies for this recipe you will need at least 4 to 5 table spoons of Kashmiri chilli powder. Start with 3 tbsp chilli powder first & grind with the other spices. Then gradually keep adding more chilli powder while grinding & keep checking the taste. Hope this helps!🙂