I have taken so many pictures lately, but didn’t have time to post them on blogspot. Challenging my self to 365 days project is what I have been doing. This project is to explore more your photography skill by doing things that we don’t like. 11-tips-to-succeed-with-a-photo365-project is a good source for your inspiration. You may take a peak to my 365 days project set on flickr as well.
Speaking about another picture that I haven’t post, Cumi Bakar Kecap or Indonesian Grilled Squids with Sweet Soy Sauce is one of them.
The simplest one is using kecap manis, lime juice and margarine. Margarine is widely used in Indonesia for grilling and baking. Cumi Bakar Kecap is easy to make and has various recipes on the internet. The key is kecap manis. We, Indonesians love our kecap manis [pronounced: ketchup MAH-nees] or known as sweet soy sauce. We apply kecap manis for almost everything, stir fry, grill, etc.
See how my recipe is also different…
Cumi Bakar Kecap
– Indonesian Grilled Squids with Kecap Manis –
recipe by me
500 grams squid, cleaned and rinsed under cold water
2 calamansi, squeezed to get the juice
1 tsp sea salt
3 cloves garlic, grated
3 candlenuts, grated
1/4 tsp ground coriander
1/8 tsp turmeric powder
3 – 4 tbsp kecap manis (Indonesian sweet soy sauce)
1 1/2 tbsp unsalted butter, melted (instead of margarine, the one that is used by Indonesians for grilling)
1/2 tsp ground white pepper
1. Marinate squids with calamansi juice and sea salt for 15 minutes, then drain.
2. Marinate squids with garlic, coriander, turmeric, candlenuts, white pepper, butter, and kecap manis
3. Grill or bbq them until done, one a while brush the squids with marinated mixture. Serve with warm cooked rice, vegetables and sambal.
If you can find any fresh calamansi, feel free to substitute for key lime or lime or nasnaran mandarin (known as leprous lime or jeruk sambal/jeruk limo in Indonesian).