Materials
- 1 kg fresh calamari, clear, don't waste ink
- 6, Garlic Puree
- 8 shallots, thinly sliced
- 2 cm ginger geprek
- 2 cm galangal geprek
- 1 Rod geprek emiya Shiro
- the 3 pieces of bay leaf
- 2 tbsp oyster sauce
- fine ground pepper to taste
- Salt to taste
- 1 tsp granulated sugar or to taste
- 1 glass of water
Step
1. Saute garlic and seasoning geprek and Bay leaves until
aromatic
2. put onion, Saute until fragrant and ripe
3. Enter the squid
4. Add oyster sauce, pepper, granulated sugar, a bit of salt
wrote
5. Mix well, and wait until the squid is pulled out water dn
ink
6. once boiling, add 1 glass of water
7. If it is boiling, reduce the heat, wait until the gravy shrinks
8. Correction of taste
9. If the gravy curdled black already turn off the heat,
ready to be served
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