Squid HT MC Indonesian 25mins
name: Kenus Mebase
Seafood Main Course
Gluten Wheat Dairy Free Eggless
Indonesia South East Asia
If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish
plus 2-3 other dishes, reduce the quantity of squid to 450g/1lb
the Spice paste
large Red Chilies, deseeded and chopped
Garlic Cloves, peeled and chopped
Onion, peeled and chopped
Fresh Ginger Root, peeled and chopped
teasp Ground Turmeric
teasp Coriander Seeds
Stalk Lemon Grass, bruised or 1 teasp Ground Lemon Grass
Salam or Bay leaf
tbsp Candlenuts or Unsalted Cashew Nuts
¼ lb Baby Squid Tubes
tbsp Lime Juice
teasp Ground White Pepper
Large Onion, thinly sliced
large Red Chilies, seeded and sliced
Fresh Chicken Stock
Place the spice paste ingredients (apart from the salam leaf and fresh
lemon grass if not using ground) in a food processor and process until smooth.
If using ground Lemon Grass include this in the mixture.
Heat 1 tablespoon of the oil in a small pan, add the spice paste, salam leaf and
Fresh lemon grass (if not using ground) and fry for 2 minutes, stirring.
Remove from the heat and set aside.
Cut the squid (calamari) tubes in half lengthways then score the inner flesh
diagonally, in a criss-cross pattern, taking care not to cut all the way through
then place in a bowl together with the lime juice, salt and pepper and mix well.
Heat oil in large frying pan or wok until very hot, add onions, chillies and
squid and sauté for 2 minutes.
Add the spice paste and continue to sauté for 1 minute.
Add the chicken stock, bring to boil, mixing well, then reduce the heat and
simmer for 2 minutes. Serve immediately.
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