Hi, I am just now doing this one for the first time. I liked the ginger idea that I read in one of the comments so I've added that. Instead of soy sauce that we commonly use here I am using one that is common in holland, an indonesian one called ketjap manis by Conimex. I find it is much less salty yet has that rich full bodied flavour...it's great for cooking and also making peanut sauce (so easy)... I am wondering if this recipe calls for the lid on or off of the roasting pan?
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Hi, I am just now doing this one for the first time. I liked the ginger idea that I read in...