Recipe by Dapur Rasamasa
Serve: 5 Person
A Banjarmasin meat dish slowly cooked in red spice base…
- Easy
Ingredients
- 750 gram fresh squids, pull the head off, take out the ink and cut short
- 1 tablespoon lime juice
- 1 tablespoon salt
- 20 red bird’s eye chilies
- 3 bay leaves
- 2 tomato cut into 6 pieces
- 2 teaspoon sugar
- 1-2 teaspoon salt
- cooking oil
- 2 stalks lemongrass (white part), pound
- 1 thumb-sized greater galangal, pound
Sliced ingredients
- 10 shallots
- 5 cloves garlic
- 1 onion
- 4 large red chilies
- 1 thumb-sized ginger
- 1 thumb-sized turmeric
We can sauté the calamari for about 2 minutes before adding it into the sauce.
Steps
- Marinate squid and squid heads with lime juice and 1 teaspoon of salt, set aside.
- Saute the sliced seasoning until wilted, enter keprek seasoning, cayenne pepper, bay leaves, stir-fry until fragrant and wilted. Enter the tomatoes, stir well.
- Enter the squid ink, squid, sugar, and salt. Stir until cooked squid and other materials, and lift. If the fluid is too dry, add hot water ¼ - ½ cup before appointed. Serve. Reviews
