Thursday, May 26, 2011
Black Gravy Squid (Cumi Masak Tinta)
3 squid in medium size, clear them without remove the ink pouch, cut into pieces
1 big tomato, shred
1 garlic clove
2 small red onion
1 stalk green onion, shred
1/2 tea spoon salt
1/4 tea spoon pepper powder
1/2 tea spoon sugar
1 table spoon cooking oil
3 cup water
Heat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.
Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the squid will become rubbery), add salt, sugar and pepper powder, mix then remove.
Ready to serve
Labels:
main dishes,
recipes,
seafood,
spices,
spicy,
traditional
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