Kari Sotong Sumbat

Skill Level Intermediate Prep Time 30 mins - 1 hour Hari Raya / Puasa Deepavali Nut Free Gluten Free 140 Years Main

Kari Sotong Sumbat

Malay Evaporated Milk Indian Western Seafood Spice F&N Dairies

45 mins

Intermediate

Prep + Cook Time

45 mins

Ingredients

22 ingredients

Servings

For 6 servings

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Versi BM

Ingredients

3 nos Red Onion, blended (Curry Ingredients)

1 no Garlic, blended (Curry Ingredients)

1 stalk Lemongrass, blended (Curry Ingredients)

2 cm Ginger, blended (Curry Ingredients)

2 cm Galangal, blended (Curry Ingredients)

3 tbsp Chili paste, blended (Curry Ingredients)

12 pcs Stuffed squid (Curry Ingredients)

6 tbsp Fish curry powder (A) (Curry Ingredients)

2 tsp Asam jawa juice (A) (Curry Ingredients)

2 nos Potato (A) (Curry Ingredients)

1 no Onion slice (A) (Curry Ingredients)

3/4 can F&N Evaporated Filled Milk (Curry Ingredients)

300ml Water (Curry Ingredients)

1/2 cup Cooking oil (Curry Ingredients)

12 pcs Squid, 2-4 inch (Stuffed squid)

3 pcs Tofu, finely cut (Stuffed squid)

1 no Egg (Stuffed squid)

1 no Chili, finely cut (Stuffed squid)

2 nos Shallot, finely cut (Stuffed squid)

1 tsp Black pepper (Stuffed squid)

1 tsp Salt (Stuffed squid)

1/2 tsp Chicken stock powder (Stuffed squid)

2 tbsp Cooking oil (Stuffed squid)

Preparation

To make stuffed squid, heat up a medium pan with oil stir friend the tofu until golden yellow
Remove the tofu form heat, add in shallots, chilli.
Stir fry until fragrant, add in egg and tofu and the rest of the seasoning
Stuffed the squid with the stuffing and use a toothpick to seal it tight
Stuff the squid with the stuffing and use a toothpick to seal it tight
To make curry, heat up a wok with medium heat and oil, add in all the blended spice.
Once it paste split from oil, add in Item A let it coat and add in water and F&N Evaporated Filled Milk
Once the sauce is thicken or burst to flavor. Add in the stuffed squid and leave it to cook
Serve the Sotong Curry with Nasi Minyak Impian F&N

Bahan-bahan

3 biji Bawang merah, dikisar (bahan kari)

1 biji Bawang putih, dikisar (bahan kari)

1 batang Serai, dikisar (bahan kari)

2 cm Halia, dikisar (bahan kari)

2 cm Lengkuas, dikisar (bahan kari)

3 sudu besar Cili boh, dikisar (bahan kari)

12 ekor Sotong sumbat ,3-4 inci (bahan kari)

6 sudu besar Serbuk kari ayam (A) (bahan kari)

2 sudu kecil Air asam jawa (A) (bahan kari)

1 biji Bawang merah, dihiris (A) (bahan kari)

2 biji Kentang, dipotong dadu (A) (bahan kari)

3/4 tin Susu Isian Sejat F&N (bahan kari)

300ml Air (bahan kari)

1/2 cawan Minyak masak (bahan kari)

12 pcs Sotong, 3-4 inci (inti sotong sumbat)

3 keping Tauhu, dicincang halus (inti sotong sumbat)

1 biji Telur (inti sotong sumbat)

1 biji Cili merah, dicincang halus (inti sotong sumbat)

2 biji Bawang kecil, dicincang halus (inti sotong sumbat)

1 sudu kecil Serbuk lada hitam (inti sotong sumbat)

1 sudu kecil Garam (inti sotong sumbat)

1/2 sudu kecil Serbuk stok ayam (inti sotong sumbat)

2 sudu besar Minyak masak (inti sotong sumbat)

Langkah-langkah

Untuk membuat inti sotong sumbat, panaskan minyak di dalam kuali, gorengkan tauhu sehingga kuning keemasan.
Kemudian keluarkan tauhu, masukkan bawang, cili dan tumis sehingga wangi.
Seterusnya masukkan telur, tauhu, bahan perasa dan gaul sebati.
Padamkan api dan biarkan ia sejuk seketika.
Masukkan inti ke dalam sotong dan kemaskan menggunakan lidi kecil.
Untuk memasak kari, panaskan minyak dengan api yang sederhana dan tumiskan bahan kisar sehingga garing.
Kemudian, masukkan bahan A dan gaul sehingga sebati. Selepas itu tambahkan air dan Susu Isian Sejat F&N.
Apabila kari menjadi pekat dan beraroma, masukkan sotong sumbat dan biarkan ia masak seketika.
Nikmati Kari Sotong Sumbat Mewah dengan Nasi Minyak Impian F & N.

4 years ago

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