In Reply to: There must of been a special on limes posted by Mambolib on Sunday, 17. February 2013 at 22:10 Bali Time:
that some people have a taste for food from Kalimantan and some don't. Just like Indian food or Japanese food. I love the strong lime taste myself and sometimes add more!!!
Now, Borneo Fish is apparently, originally made in Kalimantan by marinating the fish is lime juice and actually not cooking it. It is "cooked" by the marinade. There is a Mexican fish dish done the same way with lemon and Tabasco sauce. Hence plenty of lime is needed for Borneo Fish.
I have noticed too a tendancy, in these low fat mania days, for people to be critical of a curry which is served with a visible ring of oil around the edge. I was once upon a time a student of Indian cooking and in that cuisine the way you knew when a curry was cooked and would have a mellow not "raw" flavour was to wait for the oil to separate from the sauce. This is true also of curry from Kalimantan (Borneo) and probably I think Malaysia too.
This is traditional and these days many chefs like to make their dishes more socially acceptable, and debatably healthy, by changing not only the oil they use but how much and how the dish is served. They will however still cook it until it separates.
I like the tradition way! However Sri will always cook for me with no, sugar, palm sugar or flour because I need to eat that way as will most restaurants if I ask! That of course goes against the traditional way of balancing, sour, salt and sweet flavours