Squid Paprik Set

Squid Paprik Set
Squid Paprik Set
Squid Paprik Set
1 hour 15 minutes
recipe-cook-time
1 complete set of Squid Paprik
Description
Recipe Description

The word "Paprik" is derived from Thai where "Pad" stands for stir-fry and "Prik" stands for chili. This dish is now become one of the favourite staples in Malaysian cuisine. Squid Paprik Set is not only packed with delicious taste meal, but it also a well-balanced complete meal for an active individual to replenish protein.

Please Select an Option
Intensity
Method
Set Meal
  • Rice
    Cooked basmati rice 45 g
  • Squid Paprik
  • Somtam
  • Vegetables Tomyam Soup
  • Dairy Product
    65 ml Plain yoghurt
  • Fruit
    4-5 nos (100 g) Honeydew

Nutrition Value in 1 Serving

Calories
Calories
578.6 kcal
Carbohydrate
Carbohydrate
76.8 g
Fat
Fat
15.5 g
Protein
Protein
32.9 g
Method
Set Meal
  • Rice
    Cooked basmati rice 70 g
  • Squid Paprik
  • Somtam
  • Vegetables Tomyam Soup
  • Dairy Product
    130 ml Plain yoghurt
  • Fruit
    4-5 nos (100 g) Honeydew

Nutrition Value in 1 Serving

Calories
Calories
687.6 kcal
Carbohydrate
Carbohydrate
93.9 g
Fat
Fat
17.1 g
Protein
Protein
39.5 g
Method
Set Meal
  • Rice
    Cooked basmati rice 110 g
  • Squid Paprik
  • Somtam
  • Vegetables Tomyam Soup
  • Dairy Product
    130 ml Plain yoghurt
  • Fruit
    4-5 nos (100 g) Honeydew

Nutrition Value in 1 Serving

Calories
Calories
754.6 kcal
Carbohydrate
Carbohydrate
105.9 g
Fat
Fat
17.5 g
Protein
Protein
43.5 g
Squid Paprik
Ingredients
Ingredients
80 g Whole squid cut into 2cm ring
1 tsp Cooking oil
1 stalk Lemongrass crushed
2 pips Garlic crushed
1 cm Ginger thinly sliced
1 tbsp Ground chili paste
1 tsp Sweet soy sauce
1 tbsp Chili sauce
1 tbsp Oyster sauce
1 pc Kaffir Lime leaves thinly sliced
1 tsp SERI-AJI® Tom Yam Seasoning
½ pc Holland onion thick sliced
½ cup Water
1 pc Young corn slice lengthwise
18 g Carrot cut into 3cm
18 g Cauliflower cut into florets
1 pc Bird eyes chilli crushed
1 tsp Salt
Method
Method
  1. Heat the cooking oil, add in the lemongrass, garlic, ginger and ground chili paste. Stir until fragrant. 
  2. Add in squid and stir fry until half cooked.
  3. Add in sweet soy sauce, chili sauce, oyster sauce, kaffir lime leaves and SERI-AJI®. Stir a little bit more.
  4. Lastly add in water, all vegetables and bird eyes chili. Let it simmer for 3 – 4 minutes.
  5. Season with salt and served.
Somtam
Ingredients
Ingredients
1 tsp Cooking oil
10 g Anchovies
100 g Unripe papaya grated
20 g Long bean cut into 3cm
1/2 pc Tomato pulp removed and sliced into thin wedges
1/4 pc / 50 g Onion sliced thinly
1 pc Bird’s eye chilies sliced
1 tbsp Roasted ground nuts crushed
1 tbsp Lime juice
½ sachet Pal Sweet® Sweetener
¼ tsp Salt
Method
Method
  1. Heat oil, fry anchovies until crispy. Drain well and keep aside.
  2. Mix well all the ingredients in a bowl.
  3. Sprinkle anchovies on top and serve.
Vegetables Tomyam Soup
Ingredients
Ingredients
250 ml Water
1 tbsp SERI-AJI® Tom Yam Seasoning
10 g Young baby corn sliced
10 g Cauliflower floret
10 g Carrot julienned
10 g Celery julienned
½ pc / 50 g Holland onion sliced
1 stalk Lemongrass crushed
1 pc Kaffir lime leaves
1/4 pc Tomato cut into wedges
1/4 tbsp Lime juice
Method
Method
  1. Boil the water and turn the fire to medium heat, add in SERI-AJI® Tom Yam Seasoning.
  2. Put all the ingredients except for the tomato. Stir occasionally until the vegetables soften.
  3. Add in tomato and let it boil shortly. Add the lime juice and stir until it is even. Serve it while it is hot.
Squid Paprik
Ingredients
Ingredients
100 g Whole squid cut into 2cm ring
1 tsp Cooking oil
1 stalk Lemongrass crushed
2 pips Garlic crushed
1 cm Ginger thinly sliced
1 tbsp Ground chili paste
1 tsp Sweet soy sauce
1 tbsp Chili sauce
1 tbsp Oyster sauce
1 pc Kaffir Lime leaves thinly sliced
1 tsp SERI-AJI® Tom Yam Seasoning
½ pc Holland onion thick sliced
½ cup Water
1 pc Young corn slice lengthwise
18 g Carrot cut into 3cm
18 g Cauliflower cut into florets
1 pc Bird eyes chilli crushed
1 tsp Salt
Method
Method
  1. Heat the cooking oil, add in the lemongrass, garlic, ginger and ground chili paste. Stir until fragrant. 
  2. Add in squid and stir fry until half cooked.
  3. Add in sweet soy sauce, chili sauce, oyster sauce, kaffir lime leaves and SERI-AJI®. Stir a little bit more.
  4. Lastly add in water, all vegetables and bird eyes chili. Let it simmer for 3 – 4 minutes.
  5. Season with salt and served.
Somtam
Ingredients
Ingredients
1 tsp Cooking oil
10 g Anchovies
100 g Unripe papaya grated
20 g Long bean cut into 3cm
1/2 pc Tomato pulp removed and sliced into thin wedges
1/4 pc / 50 g Onion sliced thinly
1 pc Bird’s eye chilies sliced
1 tbsp Roasted ground nuts crushed
1 tbsp Lime juice
½ sachet Pal Sweet® Sweetener
¼ tsp Salt
Method
Method
  1. Heat oil, fry anchovies until crispy. Drain well and keep aside.
  2. Mix well all the ingredients in a bowl.
  3. Sprinkle anchovies on top and serve.
Vegetables Tomyam Soup
Ingredients
Ingredients
250 ml Water
1 tbsp SERI-AJI® Tom Yam Seasoning
10 g Young baby corn sliced
10 g Cauliflower floret
10 g Carrot julienned
10 g Celery julienned
½ pc / 50 g Holland onion sliced
1 stalk Lemongrass crushed
1 pc Kaffir lime leaves
1/4 pc Tomato cut into wedges
1/4 tbsp Lime juice
Method
Method
  1. Boil the water and turn the fire to medium heat, add in SERI-AJI® Tom Yam Seasoning.
  2. Put all the ingredients except for the tomato. Stir occasionally until the vegetables soften.
  3. Add in tomato and let it boil shortly. Add the lime juice and stir until it is even. Serve it while it is hot.
Squid Paprik
Ingredients
Ingredients
120 g Whole squid cut into 2cm ring
1 tsp Cooking oil
1 stalk Lemongrass crushed
2 pips Garlic crushed
1 cm Ginger thinly sliced
1 tbsp Ground chili paste
1 tsp Sweet soy sauce
1 tbsp Chili sauce
1 tbsp Oyster sauce
1 pc Kaffir Lime leaves thinly sliced
1 tsp SERI-AJI® Tom Yam Seasoning
½ pc Holland onion thick sliced
½ cup Water
1 pc Young corn slice lengthwise
18 g Carrot cut into 3cm
18 g Cauliflower cut into florets
1 pc Bird eyes chilli crushed
1 tsp Salt
Method
Method
  1. Heat the cooking oil, add in the lemongrass, garlic, ginger and ground chili paste. Stir until fragrant. 
  2. Add in squid and stir fry until half cooked.
  3. Add in sweet soy sauce, chili sauce, oyster sauce, kaffir lime leaves and SERI-AJI®. Stir a little bit more.
  4. Lastly add in water, all vegetables and bird eyes chili. Let it simmer for 3 – 4 minutes.
  5. Season with salt and served.
Somtam
Ingredients
Ingredients
1 tsp Cooking oil
10 g Anchovies
100 g Unripe papaya grated
20 g Long bean cut into 3cm
1/2 pc Tomato pulp removed and sliced into thin wedges
1/4 pc / 50 g Onion sliced thinly
1 pc Bird’s eye chilies sliced
1 tbsp Roasted ground nuts crushed
1 tbsp Lime juice
½ sachet Pal Sweet® Sweetener
¼ tsp Salt
Method
Method
  1. Heat oil, fry anchovies until crispy. Drain well and keep aside.
  2. Mix well all the ingredients in a bowl.
  3. Sprinkle anchovies on top and serve.
Vegetables Tomyam Soup
Ingredients
Ingredients
1 tsp Cooking oil
10 g Anchovies
100 g Unripe papaya grated
20 g Long bean cut into 3cm
1/2 pc Tomato pulp removed and sliced into thin wedges
1/4 pc / 50 g Onion sliced thinly
1 pc Bird’s eye chilies sliced
1 tbsp Roasted ground nuts crushed
1 tbsp Lime juice
½ sachet Pal Sweet® Sweetener
¼ tsp Salt
Method
Method
  1. Boil the water and turn the fire to medium heat, add in SERI-AJI® Tom Yam Seasoning.
  2. Put all the ingredients except for the tomato. Stir occasionally until the vegetables soften.
  3. Add in tomato and let it boil shortly. Add the lime juice and stir until it is even. Serve it while it is hot.
Product Used
Product Used for the Recipe
Pal Sweet® Recipes
Pal Sweet® Recipes
Seri-Aji® Tom Yam Seasoning Recipes
Seri-Aji® Tom Yam Seasoning Recipes
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