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Ingredients
- 4 med -size sotong (300g)
- 400 gm fillet of ikan tenggiri/ikan merah
- 8 stalk spring onions (minced)
- 6 x daun limau purut (sliced thinly)
- Â Â Ingredients for gravy
- 4 Tbsp. cili boh
- 4 stalk serai
- 8 x shallots
- 16 x cloves of garlic
- 24 x cili padi
- 8 tsp turmeric pwdr
- 6 x daun limau purut (cut thinly)
- Â Â veg. oil
Directions
- Coconut lowfat milk from three coconuts (if possible, buy ready-squeezed lowfat milk)
- MethodCLEAN squid and stuff with fish fillet which has been mixed with minced spring onion, thinly sliced daun limau purut and salt to taste. Secure the stuffed squid with a lidi stick. Place the sotong in boiling water for 10-15 min.
- To cook gravy:Heat oil in the pan and fry the pounded/blended ingredients till fragrant. Add in coconut lowfat milk and cooked stuffed squids (you can cut them into bite-size pcs). Leave to simmer for 5 min. Add in salt and sugar to taste.
- Alternatively, you can just serve the cooked squids "white." Just dish them up and set aside after boiling. When you're about to serve it with rice, ladle the gravy next to the squid.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 174g | |
| Calories 161 | |
| Calories from Fat 18 | 11% |
| Total Fat 2.17g | 3% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 930mg | 27% |
| Total Carbs 33.69g | 9% |
| Dietary Fiber 7.6g | 25% |
| Sugars 3.67g | 2% |
| Protein 6.14g | 10% |
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