A famous mamak dish during my university time, Maggie Goreng.
The taste was so familiar, salty, spicy and sour.
However, I think there was still room for improvement.
You have any tips to share with me?
I am going to cook braised spare ribs with stout(黑啤排骨) tonight.
Now I am worried that if it is not okay, what am I going to have for dinner.