Fried petai with squid and tem­peh

The Star Malaysia - Star2 - - Salam Aidilfitri - By AMY BEH


1) Score the in­side of the squid and cut into slices. Sea­son with salt and pep­per and leave for five min­utes. Blanch squid in boil­ing wa­ter for 30 sec­onds. Drain and put aside.

2) Deep-fry tem­peh cubes in hot oil un­til crispy. Dish out. Leave one ta­ble­spoon hot oil in the wok and then sauté petai un­til it changes colour. Dish out.

3) Heat the sesame oil in a wok and sauté in­gre­di­ents. (A) Fry till fra­grant. Add

(B) chilli and pre-fried tem­peh, petai and squid. Toss and stir-fry un­til well com­bined. Source:

With over 0.60ct of di­a­monds, this stun­ning Ayla neck­lace re­tails at RM5,700.

Re­tail­ing at RM3,500, this beau­ti­ful neck­lace to­tals to about 0.30ct of di­a­monds.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.