This is a print preview of "Sotong Inti Ikan" recipe.

Sotong Inti Ikan Recipe
by Global Cookbook

Sotong Inti Ikan
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 4 med -size sotong (300g)
  • 400 gm fillet of ikan tenggiri/ikan merah
  • 8 stalk spring onions (minced)
  • 6 x daun limau purut (sliced thinly)
  •     Ingredients for gravy
  • 4 Tbsp. cili boh
  • 4 stalk serai
  • 8 x shallots
  • 16 x cloves of garlic
  • 24 x cili padi
  • 8 tsp turmeric pwdr
  • 6 x daun limau purut (cut thinly)
  •     veg. oil

Directions

  1. Coconut lowfat milk from three coconuts (if possible, buy ready-squeezed lowfat milk)
  2. MethodCLEAN squid and stuff with fish fillet which has been mixed with minced spring onion, thinly sliced daun limau purut and salt to taste. Secure the stuffed squid with a lidi stick. Place the sotong in boiling water for 10-15 min.
  3. To cook gravy:Heat oil in the pan and fry the pounded/blended ingredients till fragrant. Add in coconut lowfat milk and cooked stuffed squids (you can cut them into bite-size pcs). Leave to simmer for 5 min. Add in salt and sugar to taste.
  4. Alternatively, you can just serve the cooked squids "white." Just dish them up and set aside after boiling. When you're about to serve it with rice, ladle the gravy next to the squid.