Seafood Porridge

ingredients:
2 tablespoons cooking oil, 1 tablespoon sesame oil
5 cloves garlic, minced
100 grams onions, chopped
250 grams of shrimp, discarding the skin, leaving its tail
2 tail squid, peeled, cut according to taste
200 grams of meat snapper, diced
2 tablespoons oyster sauce, 2 tablespoons soy sauce
1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon granulated sugar
1 leek, sliced

porridge:
200 grams of rice
1400 ml of water
3 cm ginger
2 stalks lemongrass crushed
Topping: cilantro
Complement: chicken broth, sprinkle with chopped green onions, sliced ​​cakwe, bottled chili sauce and pickled cucumber

How to Make:
1.Bubur: Cook rice with water, jaher and lemongrass until partially cooked into mush, lift.
2.Panaskan oil with sesame oil, saute the onions with the garlic until fragrant, put shrimp and squid, cook until it changes color, put oyster sauce, soy sauce, salt, pepper and sugar, cook until the spices evenly and cooked seafood, lift.
3.Siapkan fill with porridge bowl, stir pour on it, complete with cakwe.
4.Sajikan warm with chicken broth, chili sauce and pickles.

To: 6 people.

BAKED squid ketchup

ingredients:

     750 g squid large
     1 tablespoon vegetable oil

Marinade:

     75 ml broth
     4 tablespoons Japanese soy sauce
     1 tablespoon soy sauce
     2 tablespoons oyster sauce
     1 tbsp of BBQ sauce
     1 teaspoon cooking wine / white wine
     1 teaspoon garlic grated
     2 tsp grated ginger
     salt and pepper to taste

topping:

4 stems chives, sliced

How to make:

     Peel the epidermis of the squid, remove the ink bag. Rinse and then drain.
     Transverse slices, slice both sides of the squid body.
     Mix all marinade ingredients and mix well.
     Enter the squid into it and leave it for about 4 hours. Adukaduk occasionally.
     Heat oil in a frying pan and insert the following squid perendamnya.

Cook over medium heat until cooked squid. Lift the leaves and sprinkle chives on top.