INGREDIENTS

  • 1 pkg Searay Squid Tentacle
  • 1  red onion, shredded
  • ½ each green and red peppers, sliced
  • 1 tsp rminced garlic

SEASONING

  • 2 tbsp curry powder
  • 1 tbsp sugar, fish sauce
  • ¼ tsp salt
  • ½ cup coconut juice

INSTRUCTIONS SERVES 2

  1. Thaw squid tentacle, cut into 2 sections, rinse and blot dry
  2. Heat 2 tbsp oil in wok, saute garlic
  3. Stir Fry squid tentacles
  4. Add red onion and seasoning; continue stir fry
  5. Add 1/4 cup water and cook for 2 minutes
  6. Add green & red pepper and cook for 1 minute
  7. Stir in coconut juice

材料

  • 1 包  海威魷魚鬚
  • 1 個   紅洋葱, 切條
  • ½ 個   青, 紅椒, 切條
  • 1 茶匙    蒜茸
調味
  • 2湯匙  咖喱粉
  • 1 湯匙  糖
  • 1 湯匙  魚露
  • ¼ 茶匙  鹽
  • ½  量杯  椰汁

咖喱魷魚鬚

  1. 魷魚鬚解冰, 切成两段, 冲水, 瀝乾
  2. 熱鑊落油2湯匙, 爆香蒜茸, 炒魷魚鬚
  3. 加入洋葱及調味品, 炒勻, 落1/4 量杯水, 煮2分鐘
  4. 加入青, 紅椒, 煮1分鐘
  5. 加入椰汁, 兜勻
  6. 上碟供食