Asam Pedas Ikan Pari
Asam Pedas Ikan Pari
June 8, 2018
Mayonnaise Shrimp
Mayonnaise Shrimp
June 22, 2018
Sotong Masak Lemak Padang

Sotong Masak Lemak Padang

In this final episode of the Sambal series, I am going to teach you how to make a Malaysian traditional curry dish – “Sotong Masak Lemak Padang”. Only 30 minutes from preparation to serving. Oh and of course, only if you have Sambal stored in your fridge. No? Skip this and start from here.

If you’re looking for fresh, locally caught seafood, you can purchase them directly at My Fishman’s website. They do deliver to your home 😉

Use promo code “2CCC05” to get 5% off – T&C apply.

Preparation

for 2 to 3 servings

 

Difficulty level

 

Main ingredients

  • 6 to 8 tbsp Sambal – Learn how to make Sambal here
  • 2 stalks lemongrass, bruised
  • 2 red onions, quartered
  • 2 potatoes, quartered and blanched
  • 2 tomatoes, quartered
  • 600 g squid
  • 1 cup coconut milk
  • 1 cup water

 

Seasonings

  • Salt to taste
  • Sugar to taste

Step-by-step

  1. Blanch potatoes until soft enough to be pierced through using a fork. Set aside.
  2. On medium-low heat, fry sambal for about 1 minute until fragrance.
  3. Add lemongrass, onions, blanched potatoes, tomatoes, squid, coconut milk and water. Mix well and stir occasionally to prevent coconut milk from separating.
  4. Cook 8 to 10 minutes or until squid is cooked.
  5. Add salt and sugar to taste. Give it a final stir and plate.
  6. Serve hot with steam white rice. Enjoy!



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