RECIPES OF MALAYSIA

Ingredients

500 gm

125gm

10

12

4

1 stalk

1 tsp

1 1/2 tsp

Cuttlefish (cleaned, scored and cut into slices)
Grated coconut
Shallots

Red chilies (seeded)

Dried chilies (soaked)
Green onion (chopped)

Tamarind juice

Sugar
Salt (adjust to taste)
MSG (adjust to taste) (optional)

Oil for frying

1. Grind or minced into paste shallots, red chili and dried chilies

2. Mixed grated coconut with 60 ml water, a little salt and squeezed for milk

3. Heat 6 tablespoons oil in deep pan and stir-fry cuttlefish quickly

4. Remove and drain and set aside

5. Reduce heat, add grounded paste and stir-fry till oil bubbles

6. Return cuttlefish and stir in half the coconut milk

7. When gravy is simmering, add salt, MSG,  tamarind juice and sugar and stir to mix thoroughly

8. Pour in remaining coconut milk and bring to boil

9. Dish out, garnish with green onion and serve hot