Recipes - Indonesian

Squid with Kemangi Leaves (Lemon Basil)


Indonesian cuisine has an extraordinary range of seafood delicacies. Try this simple, but delicious Squid Recipe with fragrant Kemangi leaves for an authentic tasty tour of Indonesia.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian









Ingredients:

300g calamari (2cm wide rings, cleaned)
50ml ABC Sweet Soy Sauce (Kecap Manis)
1 large onion (finely chopped)
2 fresh garlic cloves (chopped)
2 red and green chilli peppers (de-seeded and thinly sliced)
100ml vegetable stock
5 Kemangi leaves whole (lemon basil)
4 tbsp cooking oil




Steps:
  1. In a wok, fry the garlic and onion under high heat for 2 mins until browned; stir in red and green chilli.
  2. Add calamari rings, and fry for a further 2 mins or until nearly tender. Add vegetable stock and sweet soy sauce and simmer for 10 mins.
  3. Garnish with Kemangi leaves and enjoy with hot rice.

Tip: Kemangi leaves are very popular throughout Asia, from Korea to Indonesia. Their strong flavour, somewhat akin to mint or fennel, will neutralise heavily salted or sweetened fish or meat dishes. The leaves look similar to ‘stinging nettles’ or an over-sized mint leaf.


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Squid with Kemangi Leaves (Lemon Basil)

Squid with Kemangi Leaves (Lemon Basil)

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Indonesian cuisine has an extraordinary range of seafood delicacies. Try this simple, but delicious Squid Recipe with fragrant Kemangi leaves for an authentic tasty tour of Indonesia.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian
Ingredients

300g calamari (2cm wide rings, cleaned)
50ml ABC Sweet Soy Sauce (Kecap Manis)
1 large onion (finely chopped)
2 fresh garlic cloves (chopped)
2 red and green chilli peppers (de-seeded and thinly sliced)
100ml vegetable stock
5 Kemangi leaves whole (lemon basil)
4 tbsp cooking oil

Instructions
  1. In a wok, fry the garlic and onion under high heat for 2 mins until browned; stir in red and green chilli.
  2. Add calamari rings, and fry for a further 2 mins or until nearly tender. Add vegetable stock and sweet soy sauce and simmer for 10 mins.
  3. Garnish with Kemangi leaves and enjoy with hot rice.

Tip: Kemangi leaves are very popular throughout Asia, from Korea to Indonesia. Their strong flavour, somewhat akin to mint or fennel, will neutralise heavily salted or sweetened fish or meat dishes. The leaves look similar to ‘stinging nettles’ or an over-sized mint leaf.

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