Tuesday, July 12, 2011

sotong masak titik pelepah

o-kaaaay...i am not even going to attempt to translate this...basically it's squid in clear soup. hehehe...taken from the book below.

i had squid, and wanted to try something new...guess i shouldn't have. well, i don't think squid in clear something will taste nice, remember i made the singgang sotong last time and said that the taste of the squid was bland? well, it is the same for this one as well. the soup (broth?) has a bit of a soury thing going on, because of the tamarind peel, kinda okay on its own, but if you try having it along with the squid...the taste is kinda off...you know? maybe i am not used to having squid this way. maybe you wanna give it a go and lemme know? 

here's the recipe for you.

½kg squid
2 red chillis, sliced
2 green chillis, sliced
2 lemongrass, bruised (ouch! :-p)
1 turmeric leaf
1 big onion, sliced thinly
2 cloves garlic, sliced thinly
1 tamarind peel
5 cups water
3 tbs oil
salt to taste

the how to:
1)  heat oil in wok. add in all the sliced items and saute till they are fragrant.

2)  add in water, tamarind peel, lemongrass and a bit of salt.

3)  when the broth starts to boil, add in the turmeric leaf and squid.

4)  stir for just a few minutes and take it off the heat.

5)  ready to serve.

*be sure to not cook the squid too long because it'll be tough and rubbery.

that's it for today folks. *frust sebab sotong ni kureng*

recipe source: citarasa Malaysia, Johor by Chef Hafiza

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