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Teppan squid with Rembige Sauce
Teppanyaki is a well-known tempting menu. Combine it with the spicy and sweet of Lombok rembige sauce. Perfect more with Kecap Bango, the choice of 9 out of 10 chefs for Indonesian culinaries.
Ingredients
How to Cook Rembige Sauce
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Garlic 75.0 g
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Shallots 60.0 g
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Curly red chilli 10.0 pc
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Red Cayenne Pepper 8.0 pc
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Palm Sugar 50.0 g
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Tamarind Water 4.0 tbsp
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Chili Sauce 50.0 g
How to Cook Teppan Squid with Rembige Sauce
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Squid, fresh 500.0 g
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Water 20.0 ml
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Salt 5.0 g
Preparation
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How to Cook Rembige Sauce
- Puree shallot, garlic, curly red chilies and red cayenne pepper using a blender. Then mix it with Kecap Bango, brown sugar, tamarind water, chili sauce and Royco Bumbu Pelezat Rasa Ayam. Stir well, then set aside.
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How to Cook Teppan Squid with Rembige Sauce
- Clean the squid, remove the purple skin and its insides. Then, coat evenly with lime water from Knorr Lime Powder and salt. Let stand 15 minutes, then cut the squid according to taste. Set aside.
- Prepare a teppanyaki pan or cooking utensil, heat the oil then saute the squid until cooked evenly. Then pour the rembige sauce, stir evenly. Lift the squid, place on a serving plate.
- Serve with warm rice and traditional Lombok water spinach plecing.
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