Stir Fry Sotong in Laksa Paste 叻沙酱炒苏东

*in collaboration with Dancing Chef (for Laksa Paste)

With the convenience of Dancing Chef Laksa Paste, I couldn't resist cooking simple and yummy dishes for my family. This Stir Fry Sotong in Laksa Paste 叻沙酱炒苏东 is one such oh-so-easy but oh-so-yummy dish. 

Dancing Chef's Promotion 
From 1 July to 31 August 2017, purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.

Ingredients (enough for 4 pax with rice and other dishes) :

• 400 gm cuttlefish (cleaned, skin removed and cut to calamari rings)
• 2 tbsp Dancing Chef Laksa Paste 
• 1 red capsicum (sliced)
• 1 green capsicum (sliced)
• 1 slice pineapple (cut to chunks)
• 2 tbsp dried shrimps (pre-soaked)(keep the soaking water for cooking use).
• 4 cloves garlic (peeled and thinly sliced)
• 1 mid sized onions (peeled and julienned)
• 1 tbsp sugar
• 1/2 tsp toasted sesame (for garnishing)
• 1/2 tsp dried parsley (for garnishing) 
• chopped coriander (for garnishing)
• 1 tbsp cooking oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Marinade cuttlefish with 1 tbsp Dancing Chef laksa paste. Set aside for 30 minutes.
2. Heat cooking oil at medium heat and stir fry aromatics (onions & garlic) and soaked dried shrimps till fragrant.
3. Add 1 tbsp Dancing Chef Laksa Paste. Give it a quick stir fry.
4. Fold in cuttlefish. Give it a quick stir fry.
5. Add 1/2 cup shrimp water (from soaking dried shrimps).
6. Add sugar to taste. 
7. Give it a quick stir and cover lid and allow to simmer for 2 to 3 minutes.
8. Fold in pineapples, red and green capsicum.
9. Stir for 1 minute before dishing out.
10. Top with toasted sesame, dried parsley and chopped coriander before serve.
11. Serve whilst hot.

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