Tuesday, December 14, 2010

[nidokidos] Chilli Cuttlefish (Dry Sambal Sotong)

 

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Chilli Cuttlefish (Dry Sambal Sotong) 



Serve : 6
Preparation time : 20 minutes
Cooking time : 15 minutes
 

Ingredients :
600g pre-soaked cuttlefish
75ml cooking oil
2 onions, peeled and sliced
80ml water
2 tomatoes, each cut into 8 wedges
2 teaspoons sugar
1 teaspoon salt
1 tablespoon tamarind pulp,
mixed with 125ml water and strained
 
Chili paste
15 dried chillis, cut and seeded
5 red chillies, cut and seeded
12 shalltos, peeled and sliced
2 cloves garlic, peeled and slice
1 tablespoon dried shrimp paste (belacan) granules
2cm knob turmeric, peeled
 
Method :
Adjust seasoning to taste and serve hot.


 

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Grilled cuttlefish

A la carte - Grilled cuttlefish and pur�ed creamed peas.  Gian Nicola Colucci has been the chef here for a year.

watch cuttlefish risotto recipe here


http://www.nidokidos.org/grilled-cuttlefish-t50141.html

 

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