Recipe Ingredient
- 400g squid (sotong), cleaned and cut into thick slices
- 100g petai seeds
- 4-5 kaffir lime leaves, torn into pieces
- 1 lime, squeezed for juice
- 200ml thin coconut milk
- 100ml thick coconut milk
- 2 pieces dry tamarind skin (asam keping)
- 7 tbsp oil
- Seasoning
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken stock granules
- Ground spices (A)
- 6 red chillies
- 6 dried chillies
- 15 shallots
- 5 cloves garlic
- 2 stalks lemongrass
- 1/2 tsp turmeric powder
- 1/2 tsp belacan stock granules
- Garnishing
- 1 tbsp chopped spring onion
Instructions
- Heat oil in a wok and sauté ground spices (A) until fragrant and oil rises. Add in dry tamarind skin and thin coconut milk. Simmer for 2-3 minutes.
- Add in squid and cook for 2-3 minutes. Add kaffir lime leaves, petai seeds and thick coconut milk. Allow to boil, then switch off the fire. Add seasoning and lime juice to taste. Dish out and serve hot with rice and add chopped spring onion.
