800 g medium sotong
1 small honey pineapple – cut into triangle shapes
2 dried assam keping
5 kaffir leaves
1 small turmeric leaf – shredded
2 tbsp tamarind paste (mixed with 3 tbsp water)
200 ml coconut milk (Kara) add 100 ml water to dilute it
500 ml water
1 tbsp sugar
1 tbsp gula melaka
Salt to taste
1 cube Knorr Ikan Billis
Ingredients to be blended or pounded
20 dries chillies – soaked till soft and cut
6 chilli padi
4 red chilli
4 cloves garlics
1 inch galangal
3 stalks lemon grass
1 inch toasted belacan
1/2 inch fresh turmeric
11/2 tsp coriander powder
2 tbsp dried shrimp – soaked in water till soak
1 tbsp oil
50 ml water
1) Heat oil and saute blended ingredients till aromatic and oil separates, add pineapples, assam keping, stir and cook for 3 minutes. Add sugar, gula melaka, continue cooking for 5 minutes, stirring occasionally.
2) Pour in water, stir to mix and bring to a boil. Lower heat and simmer for 8 – 10 minutes. Add kaffir leaves, turmeric leaf, increase heat and add sotong, salt to taste and ikan billis cube. Adjust taste to your preference.
Bring to a boil and stir in coconut milk. Cook until it boils.
3) Served with steamed rice/turmeric rice.
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