1.0Pulsehttps://pulse.lkEditorialhttps://pulse.lk/author/admin/rich600338<blockquote class="wp-embedded-content"><a href="https://pulse.lk/pulse-recipes/simply-cook-looking-by-azma-5/">Crispy Hot Butter Cuttlefish – SIMPLY COOK LOOKING BY AZMA</a></blockquote> <script type='text/javascript'> <!--//--><![CDATA[//><!-- /*! This file is auto-generated */ !function(d,l){"use strict";var e=!1,o=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){var r,a,i,s,n,o=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),c=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]');for(r=0;r<c.length;r++)c[r].style.display="none";for(r=0;r<o.length;r++)if(a=o[r],e.source===a.contentWindow){if(a.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;a.height=i}if("link"===t.message)if(s=l.createElement("a"),n=l.createElement("a"),s.href=a.getAttribute("src"),n.href=t.value,n.host===s.host)if(l.activeElement===a)d.top.location.href=t.value}}},e)d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",t,!1),d.addEventListener("load",t,!1);function t(){if(!o){o=!0;var e,t,r,a,i=-1!==navigator.appVersion.indexOf("MSIE 10"),s=!!navigator.userAgent.match(/Trident.*rv:11\./),n=l.querySelectorAll("iframe.wp-embedded-content");for(t=0;t<n.length;t++){if(!(r=n[t]).getAttribute("data-secret"))a=Math.random().toString(36).substr(2,10),r.src+="#?secret="+a,r.setAttribute("data-secret",a);if(i||s)(e=r.cloneNode(!0)).removeAttribute("security"),r.parentNode.replaceChild(e,r)}}}}(window,document); //--><!]]> </script><iframe sandbox="allow-scripts" security="restricted" src="https://pulse.lk/pulse-recipes/simply-cook-looking-by-azma-5/embed/" width="600" height="338" title="“Crispy Hot Butter Cuttlefish – SIMPLY COOK LOOKING BY AZMA” — Pulse" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe>https://pulse.lk/wp-content/uploads/2015/10/IMG_1294.jpg16001200Ingredients: 500 g cuttlefish (cut into flowers) Corn flour 50g or more if needed. Refresh cornflour when it begins to become pasty from all the dipping. This will ensure crispy cuttlefish once the dish is completed. Egg 1 Salt and pepper to taste Spring onion (julienne) 15g [cut the leaves into 2 inch strips and […]