Squid Paprik Set
1 hour 15 minutes
1 complete set of Squid Paprik
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.
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- 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
578.6 kcal
Carbohydrate
76.8 g
Fat
15.5 g
Protein
32.9 g
- 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
687.6 kcal
Carbohydrate
93.9 g
Fat
17.1 g
Protein
39.5 g
- 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
754.6 kcal
Carbohydrate
105.9 g
Fat
17.5 g
Protein
43.5 g
Squid Paprik
| 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 |
- Heat the cooking oil, add in the lemongrass, garlic, ginger and ground chili paste. Stir until fragrant.
- Add in squid and stir fry until half cooked.
- Add in sweet soy sauce, chili sauce, oyster sauce, kaffir lime leaves and SERI-AJI®. Stir a little bit more.
- Lastly add in water, all vegetables and bird eyes chili. Let it simmer for 3 – 4 minutes.
- Season with salt and served.
Somtam
| 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 |
- Heat oil, fry anchovies until crispy. Drain well and keep aside.
- Mix well all the ingredients in a bowl.
- Sprinkle anchovies on top and serve.
Vegetables Tomyam Soup
| 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 |
- Boil the water and turn the fire to medium heat, add in SERI-AJI® Tom Yam Seasoning.
- Put all the ingredients except for the tomato. Stir occasionally until the vegetables soften.
- 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
| 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 |
- Heat the cooking oil, add in the lemongrass, garlic, ginger and ground chili paste. Stir until fragrant.
- Add in squid and stir fry until half cooked.
- Add in sweet soy sauce, chili sauce, oyster sauce, kaffir lime leaves and SERI-AJI®. Stir a little bit more.
- Lastly add in water, all vegetables and bird eyes chili. Let it simmer for 3 – 4 minutes.
- Season with salt and served.
Somtam
| 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 |
- Heat oil, fry anchovies until crispy. Drain well and keep aside.
- Mix well all the ingredients in a bowl.
- Sprinkle anchovies on top and serve.
Vegetables Tomyam Soup
| 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 |
- Boil the water and turn the fire to medium heat, add in SERI-AJI® Tom Yam Seasoning.
- Put all the ingredients except for the tomato. Stir occasionally until the vegetables soften.
- 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
| 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 |
- Heat the cooking oil, add in the lemongrass, garlic, ginger and ground chili paste. Stir until fragrant.
- Add in squid and stir fry until half cooked.
- Add in sweet soy sauce, chili sauce, oyster sauce, kaffir lime leaves and SERI-AJI®. Stir a little bit more.
- Lastly add in water, all vegetables and bird eyes chili. Let it simmer for 3 – 4 minutes.
- Season with salt and served.
Somtam
| 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 |
- Heat oil, fry anchovies until crispy. Drain well and keep aside.
- Mix well all the ingredients in a bowl.
- Sprinkle anchovies on top and serve.
Vegetables Tomyam Soup
| 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 |
- Boil the water and turn the fire to medium heat, add in SERI-AJI® Tom Yam Seasoning.
- Put all the ingredients except for the tomato. Stir occasionally until the vegetables soften.
- Add in tomato and let it boil shortly. Add the lime juice and stir until it is even. Serve it while it is hot.
Pal Sweet® Recipes
Seri-Aji® Tom Yam Seasoning Recipes
