Cow brains are intensely rich and creamy, and to me it’s pretty unbelievably delicious, however on the identical time, it’s one of those foods that you simply just don’t need to overdose on, or run the chance of overdoing it. When you chunk into a Padang cow brain curry, the creaminess will utterly overwhelm your mouth, it’s just like panna cotta in texture, fully silky easy. Living and eating in Thailand, I’m a huge lover of sour soups, and after I had my first spoonful of sayur asem, I instantly knew it was my sort of the dish.
- Your Tovala