Sin Ming Bakery / Cookhouse / Whatever
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.
- 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)
- Combine all ingredients and leave to marinate for at least 20 minutes
- Over a hot wok/skillet separate onions from marinade and fry until soft
- Add remaining squid and marinade
- Cover and cook for between 3-5 minutes (depending on the size of your squid)
- 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
- Dissolve turmeric in a small amount of water
- Cover rice with water
- Add turmeric powder, saffron and coconut milk to the rice and mix until everything is combined
- 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