Malay Dried Cuttlefish Chutney (Acar Sotong Kering) |
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Ingredients: (Serves 4-6) 500 gram Cuttlefish 1.5 tsp Shrimp Paste 8 Dried Chillies 1 tbsp Oil 3 Shallots 3 clove garlic 1 cup Tamarind juice 2 stalks Lemon Grass Salt and Sugar Method: 1. Wash the cuttlefish, remove the head, cut into pieces and drain. 2. Pound chillies, garlic, lemon grass, shallots and shrimp paste together. 3. Fry the ingredients until smell good. 4. Put in lemon grass, salt and sugar. Add in cuttlefish and stir until cuttlefish is tender. Serve. |
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