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Tumis Nus - fried squid in a spicy sauce
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Tumis Nus
fried squid in a spicy sauce
Bahan-bahan:
ingredients:
750 gr squid
1 tbsp lime juice
1/2 tsp salt
5 tbsp oil
2 salam leaves
3 red lomboks
250 ml fish stock
2 sprigs kemangi (basil)
Haluskan:
bumbu:
7 red lomboks
11 red rawits
1 cm kencur (lesser galangal)
3 cm kunyit (turmeric)
5 cm laos (galangal)
1 cm jahe (ginger)
1 sereh (lemongrass)
4 cloves garlic
8 shallots
1/2 tsp trasi bakar (roasted shrimp paste)
Taburan:
garnish:
2 tbsp bawang goreng
Cara membuat:
preperation/method:
Clean the squid and remove the membrane, the head and the inkbag. Rub the squid with the limen juice and the salt and let it rest for 20 minutes. Deseed the lomboks and cut it into thin strips. Pound or grind the ingredients for the bumbu fine into a paste. Pluck the kemangi leaves.
Heat in a wok the oil and fry the bumbu with the salam for 3 minutes. add the lomboks and the squid and fry it until the bumbu is dissolved. Add the stock and cook it slowly until the sauce has thickened. Add the kemangi and let it simmer slowly until it is cooked. Sprinkle the bawang goren on top and serve. 
fried squid in a spicy sauce
Bahan-bahan:
ingredients:
750 gr squid
1 tbsp lime juice
1/2 tsp salt
5 tbsp oil
2 salam leaves
3 red lomboks
250 ml fish stock
2 sprigs kemangi (basil)
Haluskan:
bumbu:
7 red lomboks
11 red rawits
1 cm kencur (lesser galangal)
3 cm kunyit (turmeric)
5 cm laos (galangal)
1 cm jahe (ginger)
1 sereh (lemongrass)
4 cloves garlic
8 shallots
1/2 tsp trasi bakar (roasted shrimp paste)
Taburan:
garnish:
2 tbsp bawang goreng
Cara membuat:
preperation/method:
Clean the squid and remove the membrane, the head and the inkbag. Rub the squid with the limen juice and the salt and let it rest for 20 minutes. Deseed the lomboks and cut it into thin strips. Pound or grind the ingredients for the bumbu fine into a paste. Pluck the kemangi leaves.
Heat in a wok the oil and fry the bumbu with the salam for 3 minutes. add the lomboks and the squid and fry it until the bumbu is dissolved. Add the stock and cook it slowly until the sauce has thickened. Add the kemangi and let it simmer slowly until it is cooked. Sprinkle the bawang goren on top and serve.
- Written by AsianCook
