Monday, 23 July 2012

Long Beans with Calamari Lemak

5-8 strips long beans - cut
3 Calamari - clean and cut
1cup coconut milk (1 small box)
1 lemongrass - crushed
1 dried tamarind peel (asam gelugor)
Salt to taste

Chili paste (pound or blend)
2 red chili ( can be replaced with birds eye chili)
3 onions
1/4 tsp ground cumin powder
1/4 tsp ground fennel powder
1/4 tsp turmeric powder

1. Heat about 2 tbsp oil and stir fry the calamari. Set aside
2. Combine coconut milk and chili paste in a pot. Add all other ingredient and boring to boil
3. Add calamari and long beans. Constantly stirs until long beans cooked
4. Served with white rice


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