Chinese New Year Holidays might be over but our hearts is still on cuti mode. Mend your post-holiday heart with some spicy and fragrant Kam Heong Sotong. Fresh sotong, serai, udang kering, curry leaves and dried chillies - this combination makes an epic tasty kuah. So sedap, you can eat it with rice and need nothing else.
Serves 2 - 3 people
If you prefer a drier version of this dish, quickly deep fry corn flour coated squid for a few seconds just to pre-cook it.
500g squid, cleaned and cut into rings
1 tsp. corn flour
3 tbsp. oil
2 tbsp. dried shrimp, soaked in hot water
4 shallots, chopped
2 garlic, chopped
1 lemongrass (bottom white part only), chopped
3 chilli padi, chopped
2 stalks curry leaves
1 tbsp. curry powder
2 tsp. dark soy sauce
2 tsp. black pepper powder
¼ cup water
¼ tsp. salt
½ tsp. sugar
1. Mix corn flour and squid and set aside. This helps tenderize the squid.
2. Drain off water from the dried shrimp and lightly fry until fragrant. Add in shallots, garlic and lemongrass. Sauté for 2 – 3 minutes on medium heat until it softens.
3. Add in chopped chilli padi and curry leaves, sauté until it becomes fragrant. Then add in fish curry powder, dark soy sauce and black pepper powder.
4. Pour in squid and give it a good stir. Add in a little water if it is too dry and season with salt and sugar and cook until the sauce dried up slightly. Done!