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Allergie: Shellfish

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Shellfish

Stir-fry Kam Heong Cabbage With Squid

20m

Ingredients

3 tbsp Cooking oil

2 cloves Garlic, sliced

2 strings Dried chili, slanting cut

1/2 tsp Dried shrimp, soaked in water and drained

1/2 Yellow onion, sliced

2 strings Curry leaf

250 g Cabbage, hand-torn

150 g Squid, ring cut

1/2 tsp Fish curry powder

1/2 tsp Sweet soy sauce

2 tsp Rasa Sifu™ All In One Seasoning

Instructions

Heat oil, stir-fry garlic, dried chilies, dried shrimp, yellow onion and curry leaves until fragrant.

Add cabbage and squid, stir-fry. Push aside in the wok.

Add curry powder and sweet soy sauce, stir-well and mix well with the cabbage.

Season with Rasa Sifu™.

Ready to serve.

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