Spices:
10 dried red chilies, seeded, soaked until soft
3 fresh red chilies
6 red onions,
3 cloves garlic
1 cm galangal, lemongrass 1 part white
2 tsp grated lime skin
2 tablespoons cilantro roots and 5 cm in meeting key
1 teaspoon shrimp paste cooked
1 teaspoon salt and 1/2 teaspoon pepper
CONTENTS:
100 grams of basil leaves
150 grams of fish fillet, mashed
500 ml thick coconut milk
1 egg
2 tablespoons fish sauce
100 grams of snapper, diced
100 grams of squid, cut into rings
100 grams of mussels
100 grams of small crab meat
Topping: 2 large red chilies (sliced), 3 stalks coriander leaves, 2 lime leaves (sliced).
Cover the sauce: 125 ml thick coconut milk, 1/2 teaspoon salt and 2 tsp of rice flour, and cook until thickened
HOW TO MAKE:
1. Prepare the banana leaves, cut into 7.5 cm round size, shape bowl.
2. Mix the mackerel fish with spices and stir well. Enter the coconut milk, eggs, and fish sauce and stir well. Enter the squid, mussels, and small crab meat and stir well.
3. Prepare a bowl of banana leaves, filled with basil leaves, pour the batter fill 3/4 full, steam for 10 minutes.
4. Cover sauce: cook all ingredients until thickened, remove from heat. Pour over the dish, sprinkle with chopped red pepper, cilantro, and lime leaves. Steam again for 1 minute, remove from heat.
To: 10 cups
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:
500 g squid, cleaned, cut to taste
½ tsp salt
1 tablespoon lemon juice
3 tablespoons basil leaves, sliced
2 red chilies, finely sliced
salt to taste
1 tsp sugar
Subtle spice:
5 chilies
1 tablespoon sliced lemongrass
4 items hazelnut
½ tsp shrimp paste
1 teaspoon coriander, toasted
1 teaspoon minced ginger
4 cloves garlic
8 pieces of red onion
1 teaspoon sour
How to make:
1. Marinate squid with lime juice and salt. Let stand for 10 minutes.
2. Saute the ground spices with 3 tablespoons of cooking oil until fragrant, enter the squid, stir-fry until stiff, add water ± 100 ml. Cook over low heat until cooked.
3. Insert slices of chili and basil leaves, stir until wilted basil. Dab salt and sugar to taste. Lift.
4. Serve while warm.
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:
750 gr of squid size
2 tablespoons margarine
4 cloves garlic, crushed
2 cm ginger, finely chopped
contents:
2 cloves garlic, finely chopped
2 cm ginger, chopped
50 ounces onions, chopped
100 gr squid head, roughly chopped
100 g shrimp, peeled, roughly chopped
¼ teaspoon pepper
1 tablespoon soy sauce
1 tablespoon soy sauce
50 ml of egg white
sauce:
(mixed together)
3 tablespoons soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tbsp tomato sauce
1 tablespoon angciu
1-2 tablespoons chili sauce (if you like spicy)
How to Make:
1. Clean the squid, remove head and make a husk, waste ink, then rinse thoroughly and set aside.
2. Contents: heat 2 tablespoons oil in a wok. Saute garlic and ginger until fragrant. Enter a stir onions until softened, remove from heat. Combine all ingredients in a bowl contents / container and include pan-fried onions that have been earlier. Stir well.
3. Put the ingredients in a plastic bag contents into triangles, spray into the squid bodies fully. Pin ends with a stick, then put it in a heat resistant container. Steam in a steamer for ± 15 minutes until cooked, remove and let cool. Cut the squid crosswise into pieces 1 ½ cm thick contents.
4. Reheat 1 tablespoon cooking oil in a skillet with butter, add the garlic and ginger, stir-fry until fragrant. Enter the squid and then pour the contents of the sauce mixture. Stir briefly until smooth and boiling, remove from heat. Move the contents of squid into the serving dish, pour the orange juice 2 limes. Serve while warm.
ingredients:
500 grams of fresh whole squid wet, wash and
2 cloves garlic, finely chopped
2 tablespoons cooking oil
1 tablespoon tamarind
½ tsp salt
50 ml of water
How to make:
A. Saute onion until fragrant and cooked.
2. Enter the squid, stir until it changes color.
3. Pour the tamarind, stir well and then pour the water.
4. Add salt, cover the pan and cook until the water thickens and the flavors mingle.
ingredients:
1 kg of squid, remove the ink and the skin, put lemon juice
7 red onions, thinly sliced
5 cloves garlic, thinly sliced
One segment of ginger, thinly sliced
5 red chilies, chopped
2 segment turmeric, thinly sliced
6 tablespoons soy sauce
1 teaspoon salt
½ teaspoon pepper
1 tomato, cut into 4 sections
enough cooking oil for sauteing
How to make:
1. Heat oil and saute onion and garlic.
2. Enter the squid, stir. Enter the soy sauce, turmeric and ginger. Cook until the water comes out.
3. Then enter all the other seasonings and tomatoes. Cook until soft and tender.
ingredients:
3 tablespoons oil
200 grams of salted egg squid, brewed with hot water, drained
4 cloves garlic, thinly sliced
8 spring onions, thinly sliced
2 bay leaves
2 cm ginger, crushed
10 green chilies, sliced oblique
3 small green tomatoes, cut apart
2 leeks, white part, sliced oblique
4 pcs starfruit, sliced size 1/2 cm
10 grain banana, cut into 2, thinly sliced
1 tablespoon granulated sugar
100 cc of water
1/2 teaspoon salt
How to Treat:
Heat enough oil, then enter the squid, fry until half cooked, remove from heat and set aside.
Heat oil and saute garlic and onion until fragrant, then enter the leaf, galangal, green peppers, green tomatoes, green onions, starfruit, banana, and sugar, stir, and cook until wilted.
Enter the last squid, stir, then add water and salt, stir, and cook until cooked and thickened, remove from heat.
Serve Warm
For: 5 people.
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
