Sotong Phat Phet

Name: Sotong Phat Phet
Yield: 1
Ingredients: 30.0g Red Chili Padi; 80.0g Red Chillies; 80.0g Shallots; 20.0g Garlic; 5.0g Dried Shrimp Paste; 350.0g Squid (M Size) - 2nos; 40.0g Lemongrass (sliced thinly); 2.0g Lime Leaf; 10.0ml Fish Sauce; 60.0ml Filtered Water; 80.0ml Cooking Oil; 10.0g Knorr Pasti Sedap (All In One Seasoning) 750g; 100.0g Long Beans; 70.0g Carrots; 100.0g Cauliflower

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Ingredients A (to be blended)

Red Chili Padi 30.0 g
Red Chillies 80.0 g
Shallots 80.0 g
Garlic 20.0 g
Dried Shrimp Paste 5.0 g

Ingredients B

Squid (M Size) - 2nos 350.0 g
Lemongrass (sliced thinly) 40.0 g
Lime Leaf 2.0 g
Fish Sauce 10.0 ml
Filtered Water 60.0 ml
Cooking Oil 80.0 ml
Knorr Pasti Sedap (All In One Seasoning) 750g 10.0 g

Vegetable Ingredients

Long Beans 100.0 g
Carrots 70.0 g
Cauliflower 100.0 g

Other Asian

Main Course

Shellfish & Seafood

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Preparation

Ingredients A (to be blended)
- Prepare ingredients into paste.
Ingredients B
- Heat up oil, saute blended ingredients to fragrant.
- Add in squid with the rest of ingredients. Season to taste.
- Add in vegetables. Bring to boil to soften the vegetable texture.
Vegetable Ingredients