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Malaysian Recipes. Issue 10
Hello my friends and a very big welcome to my new subscribers. I hope you will enjoy my publications and find some really good and interesting ideas to cook in your kitchens. If you would like to taste the very tasty dishes from Malaysia, you had come to the right place where you can enjoy the food immediately and at anytime you like.
Date : 4 June 2004
Next Issue : 11 June 2004
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I hope you will enjoy this issue and have a wonderful weekend ahead.
Contents:
1. SPICY CUTTLEFISH
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SPICY CUTTLEFISH
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4
1 lb/500 g cuttlefish (cleaned, scored & cut into slices)
4 oz/125g grated coconut (mixed with 2 fl oz/60 ml water, a little salt & squeezed for milk)
10 shallots, 12 red chilies (seeded),4 dried chilies (soaked) - ground or minced into paste
Oil for frying
1 stalk green onion (chopped)
SEASONING INGREDIENTS
Salt to taste
Tablespoon MSG (optional)
1 tsp tamarind juice
11/2 tsp sugar
COOKING INSTRUCTION
1. Heat 6 tablespoons oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside.
2. Reduce heat and add grounded paste. Stir-fry till oil bubbles.
3. Return cuttlefish and stir in half the coconut milk.
4. When gravy is simmering, add seasoning ingredients. Stir to mix thoroughly.
5. Pour in remaining coconut milk and bring to boil. Dish out, garnish with green onion and serve hot.
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Malaysian Recipes is published by ARRAH, Editor & Contributing Author. Weekly Friday, 10:00 PM, GMT.
You can send your feedback to malaysianrecipes@thefinestezine.com .
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