Sotong Bunga Bercili

Ingredients

800g white squid (sotong)

Pound or blend together:
250g fresh red chillies
1 large onion
6 cloves garlic
2 tbsp oil
2 tbsp tamarind water
2 tbsp sugar
salt
monosodium glutamate (optional)

Method

Clean squid and detach the head. Leave the squid whole and cut the pointed end into a “flower.” Ideally, each squid can yield one good flower. The rest of the squid can be criss-crossed on one surface and cut into pieces.

Heat oil in frying pan. Fry pounded ingredients for 10 minutes until fragrant. Add squid. Then pour in tamarind water and season to taste with sugar, salt and monosodium glutamate.

Serve hot with white rice.


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