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Sunday, June 12, 2011

Kecap <> Ketchup

Sin Ming Bakery / Cookhouse / Whatever

IMG_1443 [1024x768]

Ok I was kinda under the weather; which meant eating bland tasteless food.  By Friday evening (1 day) I had already had enough.  So I decided to cook up a Squid with Kecap Manis & Onion recipe from last months edition of Food and Travel magazine.

For those of you who are wondering whether I spelt Kecap wrongly: kecap manis is a sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar.  It’s predominantly used in Indonesian cooking.

To accompany the squid I also cooked up some Nasi Kunyit.

Squid Ingredients

  • 4 Medium Squid (cleaned)
  • 2 Tablespoons of kecap manis
  • 2 Teaspoons of oil
  • 1 Red onion sliced
  • 1/4 teaspoon of pepper
  • 1 fresh red chili (sliced)


  1. Combine all ingredients and leave to marinate for at least 20 minutes
  2. Over a hot wok/skillet separate onions from marinade and fry until soft
  3. Add remaining squid and marinade
  4. Cover and cook for between 3-5 minutes (depending on the size of your squid)
  5. Add additional water if the sauce becomes too dry

Nasi Kunyit Ingredients

  • 1 teaspoon of turmeric powder
  • 300ml of water
  • 150g of washed rice
  • 1 pinch of salt
  • 3 tablespoons of coconut cream
  • Saffron


  1. Dissolve turmeric in a small amount of water
  2. Cover rice with water
  3. Add turmeric powder, saffron and coconut milk to the rice and mix until everything is combined
  4. Cook for 20 minutes or as per your rice cookers settings until done

To serve dish cook rice to a plate, place squid on top of the rice and drizzle sauce over squid.  Dress dish with sliced chilies and parsley.


And volla you’re done!

Bon Appétit – Sidney

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