Lemak Chilli Padi Sotong With Pineapple

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Lemak Chilli Padi Sotong.jpg

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
8 shallots
4 cloves garlics
1 inch galangal
3 stalks lemon grass
4 candlenuts
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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Sotong Masala Curry

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1 kg small squid – cleaned and make 2 slits on the body
(season with 1/2 tsp salt, 1 tsp corn flour and a tbsp of fish curry powder)

Salt to taste
1/2 tbsp sugar

2 sprigs of curry leaves
1 big yellow onion – sliced thinly
3 cloves garlic – sliced thinly
3 shallots – sliced thinly
2 fresh green chilli – sliced
2 fresh red chilli –  sliced
1 tsp mustard & cummin seed (mixed)

2 tomato – quartered
2 potato – peeled and cut into small cube (deep fry till 1/2 cooked, drained and set aside)

Spice Ingredients
2 tbsp garam masala powder
1 tbsp fish curry powder
1 tsp red chilli powder
(mixed with water to form a paste)

Sliced green and red chilli for toppings

1) Blanch marinated squids in boiling water for 5 seconds, drained and set aside.
2) In a wok or pan, heat oil add mustard and cummin seeds, allow to splutter. Add curry leaves and all the sliced ingredients, saute till aromatic and onion become soft.
3) Add in tomato and fry till tomato is soft, add in curry paste mixture and stir fry
over low heat for about 8 minutes. Add in fry potatoes and 50 ml water, simmer over low heat for 2-3 minutes. Season with salt and sugar to taste. Adjust to your preference.
3) Add the squids to the curry gravy, stir to combine well and cooked over low heat for about 2 minutes. (do not add water as this is a dry curry)
4) Transfer to serving plate and topped with sliced green and red chilli.

Sotong Masak Merah With Gula Melaka

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1 kg medium squids – washed and cut into rings
(season with 1 tsp of corn flour, 1/2 tsp turmeric powder and 1 tsp sugar)

1 tbsp tamarind paste (mixed with 2 tbsp water)

Blended Ingredients
1/2 tomato
1/2 big red onion
4 shallots
3 cloves garlic
15 -20 dried chillies (soaked in hot water till soft)
1 stalk lemongrass
1 inch galangal
1 inch ginger
3 pieces candlenuts
1 tbsp oil
50 ml water

Sauce Ingredients
1/2 tbsp Sweet Sauce (Kicap Manis)
2 tbsp gula melaka
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tsp sugar
Salt to taste

3 pieces kaffir leaves – shredded roughly

1) Bring a pot of water to boil, blanch the sotong for 30 seconds, Drain well and set aside.
2) Heat oil in a wok and saute the blended ingredients and kaffir leaves till fragrant and oil separates, add in tamarind water, sauce ingredients, stir to mix evenly and bring to a boil, lower heat and simmer till gravy thickens.
3) Add in sotong, and stir fry briskly to combine well with the gravy, Taste accordingly and adjust to your preference.
4) Serve hot with Tomato Rice.

***Sambal can be used to cook chicken or prawns.

Fried Tom Yum Sotong/Squid

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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)

Sauce Ingredients
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)
Salt (optional)

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.

Stir Fry Spicy Sotong

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1 kg small sotong (coat with some corn flour)
1 sprig curry leaf
1 red chilli – sliced
1 big onion – cut into rings
5 shallots – sliced thinly
3 cloves garlic  – sliced thinly
1 cm ginger – sliced thinly
1 tomato – quartered

Sauce Ingredients (combined together)
1 tbsp curry powder
2 tbsp chilli paste
1/2 tsp each – cummin and fennel powder
1/2 tsp turmeric powder
1 tbsp oyster sauce
1 tbsp kicap manis
50 ml water
1-1/2 tbsp tomato sauce
1 tsp sugar

1 tbsp tamarind paste (mixed with 2 tbsp water)

1) Bring a pot of water to a boil. Scald the sotong for 5 seconds, drain in a colander and set aside.
2) Heat oil in a wok and saute sliced shallots, garlics, ginger, curry leaf till aromatic, add in sauce ingredients and stir to mix evenly on low heat. Continue to saute till oil separates. Add in tamarind paste, salt & sugar to taste. Stir to mix evenly. Add in ring onions, tomato and sotong, toss ingredients quickly for 3 seconds on high heat and dish onto serving plate.
3) Garnish with sliced chilli and curry leaves.

Sotong In Spicy Sweet Soy Sauce

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500 g sotong – make criss-cross patterns and cut into thick slices
(scald in boiling water for 3 seconds – drained and set aside)
1 tomato – quartered
1/2 tbsp black peppercorn (Sarawak brand) – pound coarsely
1 big onion – cut into rings
1 tsp corn flour (mixed with 2 tbsp water)

Blended Ingredients
2 tbsp dried shrimp – soaked till soft
2 fresh red chillies
5 chilli padi
5 shallots
3 cloves garlic
Sauce Ingredients
4/12 tbsp kicap manis (ABC brand)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar

3 tbsp oil

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add onions and stir fry for 2 minutes till onion is soft. Add in sauce ingredients, black pepper and tomato. Stir to mix evenly and simmer for 2-3 minutes. Taste accordingly and adjust taste to your preference.
2) Add in sotong and thickended with corn starch. Stir carefully to coat sotong with sauce and simmer for 30 seconds.
3) Dish out and serve hot.

Crispy Sotong Yu Tiao

Crispy Sotong Yu Tiao

4 pairs of Yu Tiao
500 g cuttle fish paste (bought from Ntuc or Giant)
300 g fresh fish paste (bought from market)/Dodo fish paste
150 g prawns – cut into small chunks
Crispy tempura flour for coating
Toasted Sesame Seed

Seasoning Ingredients
2 tbsp corn flour
1 tbsp sesame oil
1 tsp white pepper
1 egg white
1 tsp chicken powder
1/2 tsp salt (optional)
1/2 tsp sugar

1) In a large mixing bowl, marinate the cuttlefish paste, fish paste and prawns with seasoning ingredients. Mix well so that seasoning are evenly distributed seafood mixture.
2) Holding each pair of Yu Tiao and pull them apart into a single piece. Using a pair of kitchen scissor, cut each piece into 1/2. Hold each 1/2 length piece in your hand, pry the slit to open and stuff with the seafood paste. Complete stuffingcfor the rest of the Yu Tiao. Pat it neatly.
(You can freeze the stuffed Yu Tiao in the fridge and fry them when you want to eat them. Defrost completely in fridge before frying.
3) Sprinkle some sesame seed just on the surface of the seafood paste and coat with crispy tempura flour. Pat off the excess.
4) Heat wok with enough oil on low medium heat till hot. Gently lower the stuffed Yu Tiao into the oil with paste facing down. Fry for about 5-8 minutes, flip over to check if the surface is lightly golden, turn all the Yu Tiao and fry for about 2-3 minutes.
5) Remove from oil, drained on kitchen towels. Cut into bite size  wedges and serve hot with mayonnaise or spicy Thai chilli sauce.

**You can also steamed it for 5-8 minutes, cool completely and coated with crsipy tempura flour before frying. Steaming is to ensure the paste is cooked thoroughly.

Spicy Sambal Sotong

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3-4 medium sotongs – cleaned and cut into rings
(marinade with a bit of salt, sugar and corn flour)
10 small okra – trimmed off head and tail and steamed till 1/2 cooked
1 big red onion – cut into rings
1/2 pineapple – sliced
1 fresh red chilli – sliced
Salt & sugar to taste
1 tbsp tamarind paste (mixed with 2 tbsp water)
1 tbsp oyster sauce
1 tsp honey
1 tbsp light soy sauce
1 tbsp tomato sauce and chilli sauce
1 sprig of curry leaves
2 sprigs of laksa leaf/kesom

Blended/pounded ingredients
1/2 big red onion
3 cloves garlics
4 fresh red chillies
3 chilli padi
3 candle nuts
1 tsp cumin powder
1 inch toasted belacan
1 tsp oil
2 tbsp water

1) Heat oil in a wok and saute blended /pounded ingredients till aromatic and oil separates. Add tamarind water, ring onions, curry leaf and laksa leaf and stir to mix evenly. Let it simmer for 2-3 minutes.
2) Add pineapple, sotong, oyster sauce, light soy sauce, honey, tomato & chilli sauce and season with salt and sugar, taste accordingly and adjust taste to your preference. Cook for a further 1-2 minutes. DO NOT overcook or the sotong will become rubbery.
3) Add in the okra and stir to mix and combine with the gravy. Dish out to serving plate and garnish with sliced red chilli.

Fragrant (Kam Heong) Squid With Dried Shrimp

Fragrant Squid

500 g small squids – cut into rings (remove the film inside the body)
1 tbsp rice flour
10 pieces curry leaves
1 tbsp curry powder
2 tbsp butter

Sauce Ingredients
1 tbsp light soy sauce
1 tsp sugar
2-3 tbsp water
1 tsp salt

Minced finely ingredients
3 cloves garlic
4 shallots
5 chilli padi

2 tbsp dried shrimp (soaked till soft and minced coarsely)

1) Marinade squid with rice flour and set aside for 30 minutes.
2) Heat wok with oil and deep fry squid for 2 minutes, drained and set aside.
3) Melt butter in a saucepan and saute minced ingredient and curry leaves till aromatic. Add dried shrimp and stir fry till fragrant. Add in curry powder and stir briskly to combine evenly for 2 minutes. Add in pre-fried squid and stir briefly, add sauce ingredients (add more water if you want more sauce). Stir around to coat the squid and the mixture well.
4) Serve hot with rice.

Crispy Prawn Rolls

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Crispy Prawn Rolls.jpg

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12 pieces egg sheets (ready made or buy from grocery shop selling dried sea food products) or popiah skin/ beancurd sheet

2 eggs –  beaten
150 g crispy tempura flour

250 g sotong paste/cuttlefish paste/fish paste
250 g prawn – minced coarsely
3 water chestnuts – copped coarsely
Salt and peppe to taste
1/2 tsp corn flour

Oil for deep frying

1) To make the fillings, put sotong paste, prawns and water chestnuts in a deep bowl, season with salt, pepper and corn flour. Stir and mix the ingredients evenly.
2) Place a piece of egg sheet on a flat surface, put moderate amount of the filling and roll up like swiss roll/popiah. Do the same for the rest of the egg sheets.
3) Steam all the rolls for 10 minutes let it cool before deep frying. Heat oil and dip rolls into beaten eggs and coat with tempura flour. Deep fried till golden brown and crispy. Drained and place on serving plate and serve hot with tomato sauce or mayonnaise.

Recipe for egg sheets

10 eggs
81/2 cup water
600 g flour
1/2 tsp salt

1) Lightly beat eggs with a fork and gradually stir in water. Sift flour into a bowl and add egg mixture gradually together with salt. Blend well and strain mixture to remove lumps. Leave for 20 minutes.
2) Lightly grease a 25 cm non-stick pan (size depends on individual). Heat. To make smooth egg skins, pan has to be just hot to set skin. If it is too hot, skin will turn out perforated.
3) Pour a ladle (about 3 tbsp) or enough to spread over base of pan thinly. and cook over very low heat for 2 minutes or until pancake leaves sides of pan.
4) Repeat process and stack egg sheets until batter is used up.