Recipe Ingredient
- 1 kg small-medium squids (sotong)
- 3 tbsp oil
- 2 onions, diced
- 3 stalks lemon grass, smashed
- 1 grated coconut; squeeze out 150ml thick coconut milk, then add two cups water and squeeze out thin coconut milk
- 3 kaffir lime leaves
- Juice of 1 lime
- Grind together:
- 13 fresh red chillies (remove seeds)
- 13 shallots
- 3 cloves garlic
- 2cm turmeric root 8 candlenuts (buah keras)
- 1 tsp belacan granules
- Seasoning:
- 1 tsp salt, or to taste
- 1/2 tsp sugar, or to taste
Instructions
- Wash squids, remove entrails and black ink pouch. Keep whole and leave the eyes intact. Rub with salt and leave aside for 10 to 15 minutes.
- Heat oil in a wok, then fry ground ingredients and lemon grass till fragrant. Add onions and saute well. Add a little of the thick coconut milk to prevent ingredients from sticking to the wok.
- Add squids and fry for a few minutes. Pour in thin coconut milk and cook over low heat until squids are tender. Add remaining thick coconut milk and bring to a low boil. Add lime juice, seasoning and kaffir lime leaves. Dish out and serve immediately.
