Ingredients :-
2 fresh cuttlefish (cut into pieces)
6-7 pieces young ginger
1 sprig curry leaves
2-3 dried chillies (cut into sections)
1 big onion (cut into pieces)
1 stalk spring onion (cut into sections)
Seasoning :-
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon MSG
½ teaspoon sesame oil
For thickening (mixed together) :-
½ tablespoon tapioca flour
1 tablespoon water
1. Bring half wok of water to a boiling point. Scald cuttlefish very briskly. Remove and let water come to another boil. This time scald cuttlefish till cooked. Remove and drain well.
2. Put a trace of oil in the wok. Fry ginger, curry leaves, dried chillies and onions till aromatic.
3. Add in no.(1) and spring onions. Stir-fry a little, add in seasoning. Stir well to mix before thickening. Dish up and serve with white rice.
No comments:
Post a Comment