|
Indonesian
Chili-Fried Squid
250g squid
½ cup onion, diced
2 cloves garlic peeled and minced
4 each red chili, fresh, minced
½ tsp salt
2 tbs oil
1 tsp paprika if needed
2 tbs tamarind juice lemon, or water
How
to cook:
1.
Clean squid. Remove purplish outer skin and cut sacs
into rings.
2.
To prepare in a mortar: Pound onion, garlic, chiles,
and salt together to a coarse paste.
3.
To prepare in a blender or food processor: Grind
together with oil.
4.
In a wok or skillet, heat oil over low heat and add
paste. Cook slowly until quite fragrant and oil is well stained with
red.
5.
Add paprika if necessary to enhance color.
6.
Turn heat to medium-high, add squid and tamarind water,
and cook just until squid is done (about 2 minutes).
7.
Serve hot.
Indonesian Fried Rice
4 cup rice; cooked
6 eggs
4 tbs oil
2 onions, medium; minced
1 garlic clove; minced
½ cup beef; minced
½ cup shrimp; cooked/peel
2 tbs soy sauce
2 chilies; sliced thin
½ cup
smithfield
ham
½ cup crab; cooked
¼ cup celery; chopped
½ cup onion flakes, dried
How
to cook:
1.
Cut ham in strips 1" long x 1/8" wide.
2.
Beat the eggs. Heat a skillet and grease it with a few
drops of oil. Make 4 thin omelets from 4 of the eggs. Put aside to
use as garnish.
3.
Add oil to the skillet and make a thicker omelet from
the other 2 eggs, and slice into 1/2" squares.
4.
Add 2 T. oil and fry onion and garlic for 2 minutes.
Add the beef and stir until beef is done. Add shrimp, omelet
squares, soy sauce, salt, pepper, and rice, and then mix together
over low heat for about 10 min.
5.
Heat one tablespoon oil in a heavy frying pan over
medium high heat. Add 1/ cup dried onion flakes and stir until brown
and crisp.
6.
Garnish with sliced omelet, chilies, and ham, crabmeat,
celery, and onion flakes.
<<
Back
1
2
3
Next
>>
|
