ingredients:
500 grams of squid that are skinned, cut into pieces
30 eyes petai
5 red chilies
8 red onions
1 tomato
1 teaspoon shrimp paste
1 teaspoon of sour
20 whole red chili fruit
salt and sugar to taste
2 oranges limo, take water
How to Make:
- Puree the red pepper, red onion, tomatoes, shrimp paste. Once creamed, add the acid.
- Puree again.
- Stir-fry until fragrant. Add the squid. Stir well.
- Sprinkle cayenne pepper, salt, sugar.
- Once the will is removed, add the orange limo. Stir and remove from heat.
ingredients:
1/4 kg of salted squid medium
100 g green chillies (oblique slices),
10 pieces of green chilli (oblique slices),
4 spring onions (finely sliced),
2 cloves garlic (chopped fine),
1 banana board (if using),
vegetable oil to taste.
How to make:
1. Briefly boiled salted squid and drain.
2. Cut the squid bodies into 4 sections, separate head, fried in high heat, until cooked. drain
3. Saute green pepper, cayenne pepper, banana, onion and garlic until wilted and then enter the squid.
4. Serve hot.
ingredients:
300 g of squid size
2 tablespoons vegetable oil
1/2 cm ginger, chopped
1 clove garlic, minced
1 tablespoon bottled sambal Bangkok
1 tablespoon oyster sauce
1 tablespoon soy sauce
50 g green pepper, cut into rough
1 piece of Japanese eggplant, halved, sliced crosswise 1 cm
1/2 teaspoon pepper
How to make:
Clean the squid, remove the epidermis and the ink bag. Cut the squid bodies, cut into 3 cm. Cut diagonally in the body of the squid.
Heat oil and saute garlic and ginger until fragrant.
Enter the squid, cook until curled and stiff.
Add seasonings, enlarging the fire. Stir until blended.
Enter the vegetables, stirring until wilted.
Remove and serve hot.
For 4 people.
Ingredients:
1 kg of squid in a box and cut off pieces
A little oil for sauteing
1 small red pepper cut in half
1 small green pepper halved
2 tomatoes cut in half
50 ml of acidic water
300 ml thick coconut milk
The materials are crushed:
8 spring onions
2 cloves garlic
7 pieces of red chilli
5 pieces of cayenne pepper
2 pieces of hazelnut
2 cm turmeric
2 cm ginger
2 stalks lemongrass digeprek
1 cm galangal
1 turmeric leaf juice dihiris
2 small spoon Sugar
salt to taste
Directions:
A. Heat oil and lemongrass with galangal and tumiskan ingredients are mashed until fragrant
2. Enter the coconut milk and tamarind juice, boil it slowly
3. Enter the squid, brown sugar, salt and red and green peppers, sliced tomatoes and saffron.
4. Wait until tender squid
5. Remove and serve
ingredients:
• 2 tail squid, cut into pieces
• 50 grams of edible mushroom
• 1 carrot, thinly sliced
• 200 grams of corn, cut into pieces
• 1 onion. Cut into pieces
• 1 tablespoon oyster sauce
• ½ teaspoon salt
• ½ tbsp sugar
• 1/2 tsp pepper
• Water to taste
How to make:
Steamed carrots and corn and set aside.
Saute onion until fragrant, add the squid, stir briefly, add the oyster sauce, sugar, salt pepper. Add mushroom, stir briefly, add the carrots, baby corn, and water. Cook until done, remove from heat.
ingredients:
500 g squid, cut into round 2 cm, slice one side
1 pc lemon, take the water
800 ml coconut milk
2 pcs Sunti acid
3 pcs starfruit vegetables
5 pcs red chili sauce
5 pcs green chili sauce
Oil for sauteing
puree:
6 pcs red onions
2 cloves garlic
4 pcs red chili
1 cm turmeric
2 cm ginger
1 teaspoon pepper
1 teaspoon salt
How to Make:
A. Mix the squid with lemon juice, let stand for 20 minutes, set aside.
2. Heat oil, saute ground spices until fragrant, add red chili and green chili sauce, and cook until wilted.
3. Enter the squid, stir well, put the coconut milk, tamarind and star fruit Sunti vegetables, stir, and cook until cooked squid and coconut milk slightly thickened, remove from heat.
For 6 people
