Ingredient: Curry ready pack, coconut milk, vegetables of your choice or what ever that suits curry, sotongs ( best to be smaller, it turn out this time when I use the bigger sotongs the meat end up very tough), tiny prawns or rice ( this is for stuffing up the inside of sotong).
1st: Cook curry sauce ready, make sure it is thicker and flavor is stronger ( as we will be having it with rice) throw the prawns in or rice in to get the flavor. Cook for some time.
Here I use the prawns as stuffings. For convenience sake I bought the ready shelled tiny prawns. But didn't know it smell so fishy............ -_-
The Veges ^^~
Sotongs.
Cut out the eyes. Ok....I am not the one doing it so don't ask me how. I will just chop the head off.... who cares about those yucks eye balls. It is still a terror to me to prepare the meats ready for cooking. I always have to breath in deeply and get myself mentally ready to cut any meats up. That's why i always choose those ready pack pieces. Somehow I don't really dare to handle the whole animal. Part of it is fine with me. At one time the feeling is so great I almost want to be a vegetarian permanently.
Wash and clean the sotong inside and out. Put in the prawns that was cooking in the curry just now. Here is the trick for the sotong to look really cute and let your guest wonder how you stuff the fillings in.
The important part is: Dig out the eye ball and after stuffing the prawns into the sotong attach the tangles back and pin it in place with a tooth pick. Cooking the sotong and veges in the curry sauce. There is no need to add any water as we put in quite a lot of veges. Add salt and sugar according to taste.
Here it is ready to be eaten. After cooking the sotong will shrink and looks turgid.
Tiffany: the home maker in training. Haha... I just love to shop and cook for my love ones. Just think of the smiling faces on their face when they come home. I like the simple joy of life.
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