Saturday, 12 July 2014

Saloma presents the stuff for seafood lovers

This steamed stuffed squid with percik sauce is easy to make. - Photos SIA HONG KIAU/The Star

This steamed stuffed squid with percik sauce is easy to make. - Photos SIA HONG KIAU/The Star

Saloma Theatre Restaurant sous chef Dzulkarnain @ Jol Salleh, 42, hails from a small fishing village in Kuching, Sarawak and is the youngest of seven siblings.

His father was a fisherman while his mother was a housewife who taught all her children to cook.

“She was a very good cook and often experimented with her cooking which turned out to be fun and easy dishes that tasted great too,” he said.

Since his family had ample supply of various kinds of seafood that were caught by his father, Dzulkarnain said his mother often tried combining several types of seafood to create a dish, including the recipe he is sharing which combines fish, prawn and squid.

“Sometimes it might be squid season and we will have it for meals every day, so my mother would devise new cooking styles so that we won’t get bored of eating squid all the time.

“This dish is very easy to prepare and the ingredients for it are very easy to obtain. It can make a great dish for the Hari Raya festive season,” he said.

He said although the percik sauce has red chilli in it, it is not a traditionally spicy dish. He also recommended to use garoupa or red snapper fish in place of dory.

Sous Chef Dzulkarnain @ Jol Salleh, putting the finishing touches to the simple yet delicious meal that can be savoured by the whole family.

Steamed Stuff Squid with Percik Sauce

4 medium-sized squid
1dory fish
500g prawn
200g carrot
30g red chilli (seeds removed)        

Pound fish and prawn together into a paste.

Add a pinch of salt, sliced carrot and red chilli in the paste.

Squeeze the paste into the squid and ensure it is compact.

Pierce a toothpick through the open end of the squid to seal it. Steam for 20 minutes.

Percik Sauce

Blend together:

3 pips of garlic
5 shallot
5 sliced red chillis
10g black pepper
10g white pepper
5 kaffir lime leaves
2 stalks lemongrass
500ml coconut milk
3/4 tsp turmeric powder

Pour some cooking oil into sauce pan then add the blended ingredients.

Stir the ingredients until fragrant.

Add coconut milk and some turmeric powder and stir evenly.

Add sugar and salt for taste.

Cut the steamed squid horizontally and place it on a plate, pour percik sauce on the squid and serve.

Tags / Keywords: ramadan recipes , food review , chef


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