Sotong Masak Lemak Cili Padi
Hidangan tradisional · Malaysian (Nyonya influence)
A spicier and more pungent variation of Sotong Masak Lemak, featuring the fiery kick of bird's eye chilies (cili padi) and a more pronounced aromatic profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g
- Coconut milk400ml
- Bird's eye chilies (cili padi)5-10
- Shallots4
- Garlic3 cloves
- Turmeric root1 inch
- Lemongrass1 stalk
- Galangal1/2 inch
- Curry leaves1 sprig
- Kaffir lime leaves2
- Vegetable oil2 tbsp
- Saltto taste
- Water50ml
Langkah
- 1
Clean and cut squid into rings.
- 2
Pound or blend bird's eye chilies, shallots, garlic, turmeric root, and galangal into a fine paste.
- 3
Bruise lemongrass stalk.
- 4
Heat oil in a pot. Sauté the spice paste until oil separates and it's very fragrant.
- 5
Add bruised lemongrass, curry leaves, and kaffir lime leaves. Stir for 1 minute.
- 6
Add squid and stir-fry until it just starts to turn opaque.
- 7
Pour in coconut milk and water. Bring to a gentle simmer.
- 8
Simmer for 5-7 minutes, allowing flavors to meld. Do not boil vigorously.
- 9
Season with salt to taste. Serve hot.
