Recipe Ingredient
- 4 medium-size sotong (300g)
- 400g fillet of ikan tenggiri/ikan merah
- 8 stalks spring onions (chopped)
- 6 daun limau purut (sliced thinly)
- cooking oil
- coconut milk from three coconuts (if possible, buy ready-squeezed milk)
- Gravy - Pound or blend:
- 4 tbsp cili boh
- 4 stalks serai
- 8 shallots
- 16 cloves of garlic
- 20-24 cilipadi
- 8 tsp turmeric powder
Instructions
- Clean squid and stuff with fish fillet that has been mixed with chopped spring onion, thinly sliced daun limau purut and salt to taste. Secure the stuffed squid with a lidi stick. Place the sotong in boiling water for 10-15 minutes.
- To cook gravy: Heat oil in the pan and fry the pounded/blended ingredients until fragrant. Add coconut milk and cooked stuffed squids (you can cut them into bite-size pieces). Leave to simmer for five minutes. Add salt and sugar to taste.
- Alternatively, you can just serve the cooked squids white. Just dish them up and set aside after boiling. When you´re about to serve it with rice, ladle the gravy next to the squid.
