About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, June 13, 2012

FRAGRANT GHEE SQUID

FRAGRANT GHEE SQUID


350gm large squid
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp pepper powder
1 egg,lightly beaten
Enough oil for frying

Combined
5 tbsp self-raising flour
1 tbsp rice flour

Seasoning
2 tbsp ghee
2 big onion,sliced
1-2 red chili,sliced
2 stalk kari leafs
1/4 tsp salt
1/4 tsp ground black pepper
Sugar to taste

1. Remove head,entrails and side flapa of the squids. Score the inner body and cut into thick slices about 2x2cm. Season squids with salt,chili powder and pepper and combine with the beaten eggs then toss in self-raising flour mixture.

2. Heat enough oil for deep frying in a wok until hot. Deep fry the squid until crispy and golden brown. Drain on several piece of absorbing paper.

3. Heat ghee in a pre-heated wok and stir fry the onion,red chilli and curry leafs until fragrant. Add in the sugar,salt and pepper powder stir and add in the fried squid stir fry until well combined. Transfer to a serving dish. Serve at once.
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