Calamari ~ Calamari
"START SOTONG (CUMI)"
Bahanya:
- 500 g cuttlefish / Squid, clean it & remove the skin.
- 3 pieces of potato, peeled, split
- 5 pieces of green chilli, whole
- 1 coconut take santanya
- 2 stalks lemongrass, geprek
- 3 orange leaves
- 2 pieces of tomato, split
- salt + sugar to taste
Ground spices:
- 10 pieces of red curly pink
- 7 pieces of red onion
- 4 cloves garlic
- 1 segment turmeric
How to make:
1.) Saute the finer spices until fragrant, the input of bay leaves & lemongrass. stir well.
2.) Put the coconut milk. stir well.
3.) Put the potato, green chillies & cuttlefish (squid) stirring constantly to keep the coconut milk from breaking. cook with little flame for the spices to soak. cook until all the ingredients are tender.
4.) Put salt, sugar & tomatoes. Cook a moment then lift.
By: @ long0
Calamari ~ Calamari
"START SOTONG (CUMI)"
Bahanya:
- 500 g cuttlefish / Squid, clean it & remove the skin.
- 3 pieces of potato, peeled, split
- 5 pieces of green chilli, whole
- 1 coconut take santanya
- 2 stalks lemongrass, geprek
- 3 orange leaves
- 2 pieces of tomato, split
- salt + sugar to taste
Ground spices:
- 10 pieces of red curly pink
- 7 pieces of red onion
- 4 cloves garlic
- 1 segment turmeric
How to make:
1.) Saute the finer spices until fragrant, the input of bay leaves & lemongrass. stir well.
2.) Put the coconut milk. stir well.
3.) Put the potato, green chillies & cuttlefish (squid) stirring constantly to keep the coconut milk from breaking. cook with little flame for the spices to soak. cook until all the ingredients are tender.
4.) Put salt, sugar & tomatoes. Cook a moment then lift.
By: @ long0
Calamari ~ Calamari
"START SOTONG (CUMI)"
Bahanya:
- 500 g cuttlefish / Squid, clean it & remove the skin.
- 3 pieces of potato, peeled, split
- 5 pieces of green chilli, whole
- 1 coconut take santanya
- 2 stalks lemongrass, geprek
- 3 orange leaves
- 2 pieces of tomato, split
- salt + sugar to taste
Ground spices:
- 10 pieces of red curly pink
- 7 pieces of red onion
- 4 cloves garlic
- 1 segment turmeric
How to make:
1.) Saute the finer spices until fragrant, the input of bay leaves & lemongrass. stir well.
2.) Put the coconut milk. stir well.
3.) Put the potato, green chillies & cuttlefish (squid) stirring constantly to keep the coconut milk from breaking. cook with little flame for the spices to soak. cook until all the ingredients are tender.
4.) Put salt, sugar & tomatoes. Cook a moment then lift.
Calamari ~ Calamari
"START SOTONG (CUMI)"
Bahanya:
- 500 g cuttlefish / Squid, clean it & remove the skin.
- 3 pieces of potato, peeled, split
- 5 pieces of green chilli, whole
- 1 coconut take santanya
- 2 stalks lemongrass, geprek
- 3 orange leaves
- 2 pieces of tomato, split
- salt + sugar to taste
Ground spices:
- 10 pieces of red curly pink
- 7 pieces of red onion
- 4 cloves garlic
- 1 segment turmeric
How to make:
1.) Saute the finer spices until fragrant, the input of bay leaves & lemongrass. stir well.
2.) Put the coconut milk. stir well.
3.) Put the potato, green chillies & cuttlefish (squid) stirring constantly to keep the coconut milk from breaking. cook with little flame for the spices to soak. cook until all the ingredients are tender.
4.) Put salt, sugar & tomatoes. Cook a moment then lift.
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