500 g sotong – cleaned and cut into rings
(coat with 1 tsp of corn flour)
1/2 green capsicum
1/2 red capsicum
3 pieces galangal
4 shallots – bruised
3 cloves garlic – bruised
1 big onion – cut into 8
1 tomato – quartered
Red/green small chilli padi (opti0nal)
100 g oyster mushroom
1 tbsp chilli paste
1 piece Knorr Tom Yum cube/paste (mix with 1 tbsp water)
1 tsp osyter sauce
50-100 ml water
1 tbsp sugar
1 tsp fish sauce
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
Juice of 1/2 lime (adjust to your taste)
1) Bring a pot of water to a boil, add in the sotong and blanched for 1minute, drained and soaked in cold water for 1 minute. Drained and set aside.
2) Heat wok with 1 tbsp oil, add in onion, lemongrass, shallot, garlic, galangal, chilli paste and saute till aromatic and onion is just soft. Add in kaffir leave, capsicums, tom paste and stir to mix well. Add in water, mix well, covered and simmer for 3 minutes. (add more water if you want more gravy).
3) Add in oyster mushroom, tomato and sauce ingredients. Taste accordingly and adjust to your preference. Add in blanched sotong and lime juice. Stir to mix well and simmer for a further 1 – 2 minutes (do not over cooked or the sotong will becomes rubbery).
4) Serve hot with rice.