Squid “Sambal” Set
1 hour 15 minutes
1 serving
Squid sambal or sambal sotong is a popular dish in Malaysia and it is perfect for those who love seafood. It gives a well-blend of spicy and tangy yet umami taste. It is high in protein and helps the body to sustain energy and build muscle.
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- Rice
Cooked basmati rice 40 g - Squid “Sambal”
- Stir Fry Carrot and Broccoli with Oysater Sauce
- Clear Trio Mushroom Soup
- Dairy Product
1/2 cup Plain low fat yoghurt - Fruit
4-5 nos (80 g Rockmelon)
Nutrition Value in 1 Serving
Calories
599 kcal
Carbohydrate
81.0 g
Fat
17.2 g
Protein
30.0 g
- Rice
Cooked basmati rice 60 g - Squid “Sambal”
- Stir Fry Carrot and Broccoli with Oysater Sauce
- Clear Trio Mushroom Soup
- Dairy Product
1/2 cup Plain low fat yoghurt - Fruit
4-5 nos (80 g Rockmelon)
Nutrition Value in 1 Serving
Calories
695.0 kcal
Carbohydrate
91.5 g
Fat
21.5 g
Protein
33.8 g
- Rice
Cooked basmati rice 100 g - Squid “Sambal”
- Stir Fry Carrot and Broccoli with Oysater Sauce
- Clear Trio Mushroom Soup
- Dairy Product
1 cup Plain low fat yoghurt - Fruit
4-5 nos (80 g Rockmelon)
Nutrition Value in 1 Serving
Calories
835.0 kcal
Carbohydrate
109.8 g
Fat
24.2 g
Protein
44.5 g
Squid “Sambal”
Ingredients A:
| 100 g | Fresh squid |
| 3/4 tbsp | Cooking oil |
| 50 g | Ground chili paste |
| 2 tsp | Tamarind paste, diluted with some water |
| 1/2 no | Holland onion, thin sliced |
| Some | Water |
| 1 tsp | Sugar |
| 2 tsp | TUMIX® Chicken Stock |
Ingredients B: blend well
| 120 g | Holland onion |
| 20 g | Garlic cloves |
- Blanch the squid in boiling water, drained and set aside. Keep the blanch water for later usage.
- Heat oil, sauté ingredient (B) until fragrant.
- Add in ground chili paste and tamarind paste juice, continue cooking until the oil rises.
- Add in the sliced onion and some blanched water if the sambal is too thick.
- Add in the blanched squid into the sambal.a
- Season and ready to serve.
Stir Fry Carrot and Broccoli with Oyster Sauce
| 1/2 tsp | Cooking oil |
| 1/2 pc | Holland onion, sliced |
| 2 cloves | Garlic, minced |
| 1 tbsp | Oyster sauce |
| 20 g | Carrot, julienne |
| 20 g | Broccoli, floret |
| Some | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Corn flour, diluted with some water |
| 1/2 pc | Red chili, slanting sliced |
- Heat oil, sauté onion and garlic until fragrant. Add in the oyster sauce, carrot and broccoli.
- Add in water and season with TUMIX®. Mix well and let the vegetables soften.
- Thicken gravy with diluted corn flour.
- Garnish with red chili, ready to serve.
Clear Trio Mushroom Soup
| 1/2 tsp | Cooking oil |
| 1/2 pc | Holland onion, chopped |
| 1 clove | Garlic, chopped |
| 10 g | Oyster mushroom, shredded |
| 30 g | Enoki mushroom, root removes |
| 30 g | Button mushroom, slice |
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Heat oil, sauté onion and garlic until fragrant.
- Add in water and let it boil. Add in oyster mushroom, enoki mushroom and button mushroom.
- Season with TUMIX® Chicken Stock. Mix well and serve hot.
Squid “Sambal”
Ingredients A:
| 120 g | Fresh squid |
| 1 tbsp | Cooking oil |
| 50 g | Ground chili paste |
| 2 tsp | Tamarind paste, diluted with some water |
| 1/2 no | Holland onion, thin sliced |
| Some | Water |
| 1 tsp | Sugar |
| 2 tsp | TUMIX® Chicken Stock |
Ingredients B: blend well
| 120 g | Holland onion |
| 20 g | Garlic cloves |
- Blanch the squid in boiling water, drained and set aside. Keep the blanch water for later usage.
- Heat oil, sauté ingredient (B) until fragrant.
- Add in ground chili paste and tamarind paste juice, continue cooking until the oil rises.
- Add in the sliced onion and some blanched water if the sambal is too thick.
- Add in the blanched squid into the sambal.a
- Season and ready to serve.
Stir Fry Carrot and Broccoli with Oyster Sauce
| 1/2 tsp | Cooking oil |
| 1/2 pc | Holland onion, sliced |
| 2 cloves | Garlic, minced |
| 1 tbsp | Oyster sauce |
| 20 g | Carrot, julienne |
| 20 g | Broccoli, floret |
| Some | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Corn flour, diluted with some water |
| 1/2 pc | Red chili, slanting sliced |
- Heat oil, sauté onion and garlic until fragrant. Add in the oyster sauce, carrot and broccoli.
- Add in water and season with TUMIX®. Mix well and let the vegetables soften.
- Thicken gravy with diluted corn flour.
- Garnish with red chili, ready to serve.
Clear Trio Mushroom Soup
| 1/2 tsp | Cooking oil |
| 1/2 pc | Holland onion, chopped |
| 1 clove | Garlic, chopped |
| 10 g | Oyster mushroom, shredded |
| 30 g | Enoki mushroom, root removes |
| 30 g | Button mushroom, slice |
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Heat oil, sauté onion and garlic until fragrant.
- Add in water and let it boil. Add in oyster mushroom, enoki mushroom and button mushroom.
- Season with TUMIX® Chicken Stock. Mix well and serve hot.
Squid “Sambal”
Ingredients A:
| 150 g | Fresh squid |
| 1 tbsp | Cooking oil |
| 50 g | Ground chili paste |
| 2 tsp | Tamarind paste, diluted with some water |
| 1/2 no | Holland onion, thin sliced |
| Some | Water |
| 1 tsp | Sugar |
| 2 tsp | TUMIX® Chicken Stock |
Ingredients B: blend well
| 150 g | Holland onion |
| 20 g | Garlic cloves |
- Blanch the squid in boiling water, drained and set aside. Keep the blanch water for later usage.
- Heat oil, sauté ingredient (B) until fragrant.
- Add in ground chili paste and tamarind paste juice, continue cooking until the oil rises.
- Add in the sliced onion and some blanched water if the sambal is too thick.
- Add in the blanched squid into the sambal.a
- Season and ready to serve.
Stir Fry Carrot and Broccoli with Oyster Sauce
| 1/2 tsp | Cooking oil |
| 1/2 pc | Holland onion, sliced |
| 2 cloves | Garlic, minced |
| 1 tbsp | Oyster sauce |
| 20 g | Carrot, julienne |
| 20 g | Broccoli, floret |
| Some | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Corn flour, diluted with some water |
| 1/2 pc | Red chili, slanting sliced |
- Heat oil, sauté onion and garlic until fragrant. Add in the oyster sauce, carrot and broccoli.
- Add in water and season with TUMIX®. Mix well and let the vegetables soften.
- Thicken gravy with diluted corn flour.
- Garnish with red chili, ready to serve.
Clear Trio Mushroom Soup
| 1/2 tsp | Cooking oil |
| 1/2 pc | Holland onion, chopped |
| 1 clove | Garlic, chopped |
| 10 g | Oyster mushroom, shredded |
| 30 g | Enoki mushroom, root removes |
| 30 g | Button mushroom, slice |
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
- Heat oil, sauté onion and garlic until fragrant.
- Add in water and let it boil. Add in oyster mushroom, enoki mushroom and button mushroom.
- Season with TUMIX® Chicken Stock. Mix well and serve hot.
TUMIX® Chicken Stock Recipes
