Hellooooo, dear Foodies Bee Hive friends! At the beginning of 2022 I will start to post in the food community, this is my first post about food and recipes and how to make it, at first I didn't dare to write about food, but after being encouraged by my wife, I finally got up the courage to make it, Thank you so much to my wife, and I love her so much, Thank you also to all the curators and foodies in this Foodies Bee Hive community.
Ok, Today's recipe is a very tasty dish and although it is a bit complicated, for you squid and seafood lovers, this is a good choice to vary your menu. The squid I use are small and medium squid, the size is about 10-15 cm, the texture is very soft, not too hard, in contrast to large squid or cuttlefish, the meat is a bit tough and a bit hard. I don't like it. But if you prefer cuttlefish, you can also use it instead of squid.
Without further ado, let's get started.
INGREDIENT
500 gr squid
200 gr cauliflower
2 pieces of tempeh
300 gr green chili
10 pieces of cayenne pepper
5 cloves of red onion
4 cloves garlic
1/2 tsp salt
1 tsp sugar
PROCESS
Cut the squid into small pieces to form a ring.
Slice onions, garlic, green chilies, cayenne pepper.
Cut the tempeh into small pieces to form into cubes
Cut the cauliflower into small pieces
PREPARING SQUIDS
Sprinkle the squid with a squeeze of lime juice, and add a pinch of salt.
stir until the salt is evenly distributed throughout the squid.
Fried squid half cooked
Half cooked tempeh.
COOKING PROCESS
Fry the onion, garlic until it turns brown and fragrant.
Add green chilies, cayenne pepper into the frying pan.
Add the cauliflower, squid, and half-cooked tempeh.
Add salt and a little sugar to taste. Stir until all the ingredients are evenly distributed and you can smell the aroma of the cooking, about 5-7 minutes.
RESULTS
Vegetable cauliflower squid can be eaten.