Firstly I would like to apologize for my long absence due to my holiday. Today's simple and quick Spicy Buttered Squid recipe was prepared during the holidays with my family and relatives. It has been quite some time since I saw some of my uncles and aunties residing in Sweden and Singapore and it was great to get to know my cousins as well. At times I must admit it was kinda awkward but family bond is truly a magical thing. During the last day before I departed, we exchanged emails and vowed to keep in touch and I can't helped but wonder how fantastic the internet have brought us somehow closer with each other.


Ingredients
3 lb Squids - cleaned and sliced into 1/2" wide rings
5 CilipadiCilipadi
(Bird Chili) - sliced into small pieces
2 stalks of Curry LeavesCurry Leaves
- sliced in half
3 cloves of GarlicGarlic
- sliced
2 tbsp salted Butter
Salt to taste
Black Pepper to taste


Directions
1] To clean squid, remove purplish skin, separate the head from the body.
2] Wash the inside of the squid body and dry it on paper towels.
3] Cut squids into 1/2" wide rings and leave tentacles uncut.
4] Heat butter in pan and stir-fry garlic till fragrant.
5] Add in squids and stir-fry for about 30 secs.
6] Add cilipadi and curry leaves.
7] Add salt and black pepper.
8] Stir-fry for another 1 min.
9] Serve hot with steamed rice.

Note: Cut down on the Cilipadi for a milder version.

Hope you guys enjoy this and Happy New Year and Peace to one and all!

Ingredients
400g Large Prawns, keep shells intact if preferred
200g Half-Ripe Pineapple,

Spice Ingredients:
1 1/2 tbsp Chilli Paste
1 tbsp Fish Curry Powder
1/4 tsp Turmeric PowderTurmeric Powder

2cm slice GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
1 stalk Lemon GrassLemon Grass

3/4 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks stock granules
4 ShallotsShallots

2 cloves GarlicGarlic

2 tbsp Oil
250ml Coconut MilkCoconut Milk

1/2 tsp Salt to taste
1/2 tsp Fish Stock granules
1/4 tsp Sugar (optional)


Directions

1. Heat oil in a saucepan.

2. Fry ground spice ingredients until fragrant.

3. Add pineapple cubes and thin coconut milk and bring to a boil.

4. When the pineapples are soft add prawns and cook for two to three minutes.

5. Add thick coconut milk and seasoning and allow to boil for two to three more minutes, stirring to prevent curdling.

6. Dish out and serve, garnished with mint leaves.
7. Serve with steamed rice or bread