Freeman's tamarind-fish-sauce-palm-sugar ratio of 1:1:1 by weight established a calibrated baseline he tasted before adding noodles, preventing the common error of under-souring. Cold-soaked rice noodles remained porous, absorbing wok sauce during stir-frying rather than shedding pre-cooked starch. Bobby's version read sweet-forward, suggesting a lighter tamarind hand.
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