COPYRIGHT 2015 l ALING ODAY
Ingredients:
250g Squid, cut into small pieces (do not remove the ink) 250g Linguine pasta 1 Can (250ml) pure coconut milk 1 Onion, chopped 4-5 Cloves garlic, minced 1 tbsp. mince ginger Salt and pepper to taste Oil for sauteing 100ml Water (optional) Grated cheddar cheese or parmesan cheese for garneshing Procedures: 1. Cook the pasta according to the instruction on the packaging.  Drain and set aside. 2. Pre-heat pan with oil.  Saute garlic, then onion until soft/transluscent then add the ginger. 3. Add the squid, saute for a few minutes then add the coconut milk (kakang gata). 4. Season with salt and preper according to you taste. Add water if it's too creamy. (optional) 5. Let it simmer for about 15 minutes on a low-medium heat till the sauce thickens. 6. Add the cooked pasta in sauce. Mix it well and trasfer in a platter.  Garnish with cheese.  Enjoy!
Squid in milk coconut  Pasta
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Squid in Milk Coconut Pasta
250g   Squid,   cut   into   small   pieces   (do   not   remove   the ink) 250g Linguine pasta 1 Can (250ml) pure coconut milk 1 Onion, chopped 4-5 Cloves garlic, minced 1 tbsp. mince ginger Salt and pepper to taste Oil for sauteing 100ml Water (optional) Grated     cheddar     cheese     or     parmesan     cheese     for garneshing Procedures: 1.   Cook   the   pasta   according   to   the   instruction   on   the packaging.  Drain and set aside. 2.   Pre-heat   pan   with   oil.      Saute   garlic,   then   onion   until soft/transluscent then add the ginger. 3.   Add   the   squid,   saute   for   a   few   minutes   then   add   the coconut milk (kakang gata). 4.   Season   with   salt   and   preper   according   to   you   taste. Add water if it's too creamy. (optional) 5.   Let   it   simmer   for   about   15   minutes   on   a   low-medium heat till the sauce thickens. 6. Add   the   cooked   pasta   in   sauce.   Mix   it   well   and   trasfer in a platter.  Garnish with cheese.  Enjoy!