>My husband is a god freaking fan of Nasi Padprik.
So far since I’m married to him, I’ve only cook it for him about 3-4 times. On Saturday night I was craving for it since I last saw him ordering it in one of the Malay’s restaurant.
To him particularly, nothing can beat the taste of the best Padprik in the whole wide world in Gulai Kawah in Bangi. You can easily get padprik here but we often complain about it after eating it.
Insan Restaurant – too sour and saucy. Too much kaffir leaf and lemongrass per plate.
Love & Care Cafe – too sweet. Too much sugar added.
We are no Kelantanese so too much sugar is a big No-No. I wasn’t trying to condemn the two restaurants above. I mean, they should cook it like what you can get in Malaysia. Believe me, the padprik ingredients memang bersepah kat sini. Plus, they’re far a better cooker than I am, tu yang sampai boleh buka restaurant.
Back to Saturday night, the padprik I cooked I honestly thought it doesn’t turn out as I expected it to be (sorry forgot to snap picture). The colour was not bright red, it was brownish-red, came from the meat i fried (kerja seorang pemalas). But to my disbelieve, hubby loves it. Agaknyalah sebab dia puji dekat facebook (nak sedapkan hati sendiri).
Padprik is one of the easiest meal to cook but not many people can make it taste just nice. I like my padprik to be a bit spicy, I like to see the chilly flakes in it so it looks a bit like sambal (because I’m a fan of sambal).
While hubby hates anything spicy, I had to make it not spicy at all. Sometimes lelaki ni memang banyak songehkan. Payah nak layan kerenah dia. But nevertheless, he is my darling husband. Kita terima seadanya. Tak gitu!
