Ruan Chanchan, however, didn't pay any attention to the reaction of the mer. Instead, she turned all her attention to the meat that was cooking in the pot. She continued to stir the meat until the fibres had softened. Once the meat had softened, the first thing she did was to scoop it out, take a bone knife and then fillet through the nice and soft meat.
What surprised her was that after boiling the meat, it became so soft that it started to shred like molten butter.
What should I make from this? Ruan Chanchan thought carefully. After a quick pondering, she decided to just go with the flow. Recalling the taste of the curry that she once had in an indian restaurant, Ruan Chanchan quickly whipped out some coconut milk, ginger, garlic paste and curry leaves that she had stocked in her supermarket. Fortunately, she didn't have to worry about compromising the taste.
