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Sotong Rempah Pulau Pinang
Tips Penting Bila Memasak Sotong Rempah
1. Bawang mesti pakai banyak - bawang membuatkan kuah dia manis
2. Tumis rempah betul betul sampai pecah minyak - jika tidak, kuah akan rasa pahit serbuk rempah.
3. Sotong harus digoreng dengan sedikit air sebelum masak sebab in petua supaya sotong thidak kecut bila masak.
4. Masukkan air sotong supaya baru ada rasa sotong.
5. Masak sampai betul betul pecah minyak dan hampir kering, baru masukkan sotong
6. Daun ketumbar penting untuk menaikkan keharuman Udang Rempah.
Bahan Bahan
600 gram sotong sederhana size
½ cawan minyak masak
2 biji bawang besar
2 biji cili hijau
1 biji tomato
1 ½ sudu besar rempah ikan (saya guna Babas)
1 sudu besar serbuk ketumbar
1 sudu besar serbuk jintan putih
½ sudu besar sebuk jintan manis
½ sudu besar serbuk kunyit
1/3 cawan santan pekat
Garam secukup rasa
@Penang Sara Kitchen
Squid Masala
Tips when cooking Sotong Masala
1. Onion is important as it sweeten the taste of the masala. Use more in that case.
2. Sauté fry the curry paste properly until oil surface - if you don’t do this, you masala will taste bitter and smell of curry powder.
3. Fry squid with hot water first before cooking as this can avoid squid from shrinking too much when cooking.
4. Use the squid water that you use to fry the squid into the masala so that your dish is tasteful. It is an original seasoning.
5. IMPORTANT - cook the paste until the oil surface and the paste almost dry, than only you put in the squid.
6. Coriander leaves is important because it give aroma to the masala.
Ingredients
600 gram medium size squid
½ cup cooking oil
2 large onion
2 green chilies
1 tomatoes
1 ½ spoon of fish curry powder
1 spoon of coriander powder
1 spoon of cumin powder
½ spoon of fennel powder
½ spoon or turmeric powder
1/3 glass of coconut milk
Salt to taste
烹飪瑪莎拉烏賊的技巧
1.洋蔥很重要,它可以增添瑪莎拉的味道。
2.適當地將瑪莎拉醬炒至油浮起-如果不這樣做,則瑪莎拉會有苦味和咖哩粉味。
3.先用熱水將烏賊炒下,因為這樣可以避免烏賊在烹飪時收縮。
4.用煮過的烏賊水倒入瑪莎拉,以使瑪莎拉味道更香甜。
5.煮瑪莎拉醬直到油浮起面和幾乎變乾,然後才把烏賊放入。
6.芫荽葉很重要,因為它可使瑪莎拉散發香氣。
食譜原料:
600克 中型烏賊
½杯 食用油
2個大洋蔥
2個青辣椒
1個番茄
1½湯匙魚咖哩粉
1湯匙芫荽粉
1湯匙小茴香粉
½湯匙茴香粉
½湯匙或薑黃粉
1/3杯椰奶
少許鹽調味
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