squid and prawns sauce in bogor

squid and prawns in padang sauce

Salted squid is squid or fish that has been preserved in dry salt and eaten. It is used for drying or salting, or drying salt or brine, which is often used to preserve seafood. [1] Salt squid is common in Asian countries, especially Indonesia, Malaysia, Thailand, Vietnam, Hong Kong, South China, South Korea and Japan. In Indonesia, salted squid is often cooked in various dishes, such as squid chili sauce, fried foreign squid, spicy squid dish, spicy dish, various seafood, etc. Efrata 500 g of calamari 250g 2 humps of sweet corn 3 lime leaves 4 tablespoons shrimp sauce 4 tablespoons of tomato sauce 3 tablespoons chili sauce 1 humpion pepper powder Salt Mushroom broth White sugar 1 liter of water such as # Soft flour 3 cloves of garlic 5 cloves of red onion You can add 2 pieces of red pepper 2 pieces of devil's pepper 1 piece of ginger How to do it Step 1 Discard the squid ink, wash and cut to taste, like a brush remove the head and tail, if you are using a large prawn it is best to remove the skin. Step 2 I fried the squid and prawns for some time, because in my opinion, this method can reduce the smell of the fish, fried for about 2 minutes at a low temperature. Step 3 Grind the sweet puree with lime leaves, add water and add the sauce, sugar, salt and mushroom sauce. Then, add the cooked corn to taste, after the water has boiled, add the onion. Step 4 Once the corn is cooked, reduce the water, then add the grass and the squid, cook for a while because if it is too long, the squid will be hard, change the taste and add the green onion. Step 5 Turn off the heat and the squid prawns in padang sauce are ready to eat with hot rice

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