Friday, July 01, 2005

Seafood Curry

On my way to Indonesia a couple of years ago, I had a lay over in Singapore. In one of the fastfoods in the airport, I had this. Seafood is big in Singapore or that's the impression that I got. I tried it at home and it worked. Here's how I did it:


2 tbsp of cooking oil
1 medium onion quartered
200 gms of shrimps, shelled and deveined
200 gms of big squid, cut in bite sizes
200 gms of baby octopus
200 gms of abalone
1 medium carrot sliced in serving sizes
1/2 of green peppers, cut into bite sizes
1/2 of red peppers, cut into bite sizes
200 gms of baby corns
1 tbsp of curry powder
1/4 tsp of turmeric
2 tbsp of fish sauce (patis)
1 tsp of corn starch dissolved in 1/4 water

In a frying pan or wok, heat oil. Add onions and cook for a minute. Add the seafood and carrots and let cook for about 5 minutes. Add the baby corns and peppers. Season with fish sauce. Just before serving, add the corn starch. Stir to make sure that the corn starch does not stick at the bottom of the pan. Test if corn starch is cooked before serving.


Ardythe said...

I just love kaldereta but I do not know how. Perhaps you can send me a simple recipe about it? This one's kinda complex. Thanks.

ting-aling said...

Ardythe, sige, 'will try to make one.

Karen said...

Ting, winner ito! I have a profound weakness for seafood, especially the ones with tentacles. ;-)