Squid, Kale and Chilli Stir-fry Recipe
Squid, Kale and Chilli Stir-fry Recipe.
Untuk versi bahasa kunjungi Resep Tumis Cumi-cumi.
I just can’t help myself to cook this dish after my sister in law told me how nice and easy it was when she made it. Even her two kids ate them all, wow it must be really good. This recipe created by one of Australia’s well known chef, Curtis Stone. He made so many yummy recipes for one of groceries shop here in Australia. And I can tell you that the dish tasted soooooooooo gooooooood 🙂
Squid, Kale and Chilli Stir-fry Recipe
Author: Arie's Kitchen
Recipe type: Seafood
Cuisine: Asian
Serves: 4
Ingredients:
- 500gr squid, rinse, dried, scored, cut into 4cm pieces
- 2 tbs peanut oil (or any cooking oil)
- 1 red onion, thinly sliced
- 2 garlic clove, crushed
- 1 long red chilli, thinly sliced
- ½ small bunch kale, wash, trim, shredded (cut into small pieces)
- 150 gr sugar snap peas
- 2 tbs sweet soy sauce (kecap manis)
- 2 tbs light soy sauce
- 2 tbs sesame oil
- Salt and pepper
- Water
- Steamed jasmine rice to serve
Cooking Instructions:
- Season squid with salt and pepper.
- Heat 1 tbs peanut oil in a wok over high heat, cook the squid in 2 batches for 2-3 minutes or until browned and tender. Transfer to a plate.
- Heat remaining peanut oil in the wok over high heat, stir fry red onion for 1 minutes.
- Add garlic and chilli, continue stir fry for 30 seconds.
- Add the kale, sugar snap peas and ½ cup of water, stir fry for 4 - 5 minutes or until kale wilts.
- Return the squid to the wok and add kecap manis, soy sauce and sesame oil, toss for 2 minutes or until heated through. Turn off the heat.
- Top the stir fry with extra chill, serve with rice.
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