Ingredients: Serve for 2 peoples
- Salt 1/2 tea spoon
- Fresh big squid 2
- Curry powder 1 and 1/2 table spoons
- daikon 400g
- Vegetable Oil 2 table spoon
- Sugar 2 tea spoon
- broccoli 1 flower
- Oyster sauce 2 table spoons
- Seasonal sauce 2 table spoon
- fresh chop garlic 1 tea spoons
- Wine 1 table spoon
1- First clean and body of the squid cut in short thinks 2cm,and head of the squid cut in to 4 pieces.
2-Peal daikon skin and cut in to short about 3cm long then cut in to 4 pieces longitudinal and broccoli cut in to small pieces.
- Put oil in to the hot wok and hit then fried chop garlic until brown, put cuttlefish, wine and cook until well cook. Then reduce the hit in to medium hit ,add curry powder and cook well.
- Add water 2 glasses and put daikon and hit until boil, then reduce hit in small and cook about 12 to 15mn, then put cuttlefish back in to the soup about 1 mn then put salt sugar and eat(Cambodian curry is sweet and medium salted).
