Stuffed Squid In Scrambled Egg Sambal Sauce Recipe by Intan S.
Cooking Instructions 1 Prepare the squid, drain and put it aside. Finely chop the carrot and scallion. 2 Heat a non-stick pan. Fry the onion, carrot and scallion. Whisk the eggs and pour into the pan. Scrambled them and adjust salt to taste. Once cooked, let it cool a little before stuffing them into the squid. Secure with toothpick. Put it aside. 3 Heat a pan over medium heat and pour in the oil. Fry the onion until it turns transluscent and add in chopped garlic and dried shrimp paste. Fry a bit more until fragrant. Stir to avoid burning. 4 Add in the chilli paste and a cup of water. Stir ocassionally to prevent burning and cover to avoid splatter. Cook until the chilli paste and the oil emulsify. 5 Add tamarind paste, salt and stevia. Adjust to taste. 6 Add stuffed-squid and let it cook for 5 minutes. Pour in leftover scrambled eggs and stir a little before turing off the stove. 1 Prepare the squid, drain and put it aside. Finely chop the carrot and scallion. 1 Prepare the squid, drain and put it aside. Finely chop the carrot and scallion. 2 Heat a non-stick pan. Fry the onion, carrot and scallion. Whisk the eggs and pour into the pan. Scrambled them and adjust salt to taste. Once cooked, let it cool a little before stuffing them into the squid. Secure with toothpick. Put it aside. 2 Heat a non-stick pan. Fry the onion, carrot and scallion. Whisk the eggs and pour into the pan. Scrambled them and adjust salt to taste. Once cooked, let it cool a little before stuffing them into the squid. Secure with toothpick. Put it aside. 3 Heat a pan over medium heat and pour in the oil. Fry the onion until it turns transluscent and add in chopped garlic and dried shrimp paste. Fry a bit more until fragrant. Stir to avoid burning. 3 Heat a pan over medium heat and pour in the oil. Fry the onion until it turns transluscent and add in chopped garlic and dried shrimp paste. Fry a bit more until fragrant. Stir to avoid burning. 4 Add in the chilli paste and a cup of water. Stir ocassionally to prevent burning and cover to avoid splatter. Cook until the chilli paste and the oil emulsify. 4 Add in the chilli paste and a cup of water. Stir ocassionally to prevent burning and cover to avoid splatter. Cook until the chilli paste and the oil emulsify. 5 Add tamarind paste, salt and stevia. Adjust to taste. 5 Add tamarind paste, salt and stevia. Adjust to taste. 6 Add stuffed-squid and let it cook for 5 minutes. Pour in leftover scrambled eggs and stir a little before turing off the stove. 6 Add stuffed-squid and let it cook for 5 minutes. Pour in leftover scrambled eggs and stir a little before turing off the stove. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Paleo brownies Yorkshire Pudding recipe of Gordon Ramsey Spare Ribs Corn Salsa Lumpia Family Style Paleo brownies Yorkshire Pudding recipe of Gordon Ramsey Spare Ribs Corn Salsa Lumpia Family Style Sahi chicken korma Moong dal appam Veggie & Turkey Omelet Christmas Vacation Bala-bala Lember / Woodear Mushrooms Fritters Garlic basil fries Fried yam with egg Sayur Bening Bayam / Clear Spinach Soup Barnyard millet idli/ udalu idli Chicken Dhansak Sahi chicken korma Moong dal appam Veggie & Turkey Omelet Christmas Vacation Bala-bala Lember / Woodear Mushrooms Fritters Garlic basil fries Fried yam with egg Sayur Bening Bayam / Clear Spinach Soup Barnyard millet idli/ udalu idli Chicken Dhansak