devoted to yum

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | sotong tumis rempah

well, i made nasi tomato, gulai ayam and tomato and celery acar the day before yesterday.. kept a portion for yesterday’s dinner and thought i should prepare another protein dish just because..

so, i made sotong tumis rempah.. tumis means stir fry, while rempah means spices, ergo the squid is stir fried with a combination of wet and dry spices.. 😀

it’s a recipe that’s suitable for other proteins as well, like chicken, beef, pork, and other seafood.. the curry leaves are optional, you can use kaffir lime leaves instead if you wish.. sometimes, i use kesom (vietnamese mint) shoots, which lends a really wonderful aroma and flavor to the dish..

by the way, if you wish to add more heat to the dish, you can add chopped bird eye chillies to it.. or, if you don’t like chopped bits in the sauce, you can just crush the chillies slightly to break it, using the back of your knife.. the chillies will still impart heat while keeping its whole form and shape..

SOTONG TUMIS REMPAH

Ingredients :

  • cleaned squid, skin removed and cut into smaller pieces
  • garlic
  • shallots
  • red onion
  • lemongrass, use the white part only
  • red chillies
  • belacan (dried fermented shrimp paste), crumbled
  • coriander powder
  • cumin powder
  • fennel powder
  • a bit of turmeric powder
  • a piece of cinnamon bark
  • asam gelugor/keping (dried tamarind peel)
  • curry leaves
  • coarse sea salt
  • palm sugar

Method :

  • blend garlic, shallots, red onion, lemongrass and red chillies to a fine pulp
  • in a bowl, mix coriander, cumin, fennel and turmeric powders and crumbled belacan with water to form a wet paste
  • heat up some oil in a wok and saute blended wet spices with asam gelugor until fragrant, for about 5 minutes or so
  • add in powdered spices paste and cinnamon bark and saute further until fragrant
  • add in a bit of water, curry leaves, palm sugar and coarse sea salt
  • taste, add more palm sugar or salt if needed
  • when the mixture is almost dry and oil has separated from it, add in squid
  • stir to mix well, until the squid is cooked through
  • turn the heat off when done
  • serve, and enjoy

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