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Mee Sotong Sos Padang

Published on 6th October 2020 In |

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Ingredients

  • 1 pc Mi URAI
  • 300 grams cleaned squid, sliced
  • 2 kaffir lime leaves
  • 2 sticks lemongrass, bruised
  • 2 tbsp tomato sauce
  • 3 tbsp oyster sauce
  • 2 tbsp chilli sauce
  • 150 ml water
  • 1 onion, sliced
  • 10 red bird’s eye chilli peppers, slice diagonally
  • 10 green bird’s eye chilli peppers, slice diagonally
  • 2 leeks, cut diagonally
  • Salt and sugar to taste
  • 3 tbsp cooking oil
  • For puree:
  • 5 red bird’s eye chilli peppers
  • 10 shallots
  • 5 cloves garlic
  • 2 cm ginger

Instructions

  • 1. Cook Mi URAI according to instructions on pack. Set aside.
  • 2. Heat oil. Stir-fry spices, mix until fragrant.
  • 3. Add kaffir lime leaves and lemongrass, cook until leaves are wilted.
  • 4. Add tomato sauce, oyster sauce, chilli sauce and water. Bring to a boil.
  • 5. Add onion, red and green bird’s eye chilli peppers.
  • 6. Season with sugar and salt.
  • 7. Add squid and leek, stir until smooth and cooked.
  • 8. Add cooked Mi URAI, stir well. Lift and serve.
  • Servings : 2
  • Ingredient :

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