Ingredients:
1/2 kg squid
1 tsp lime juice
1 kafir-lime leaf
1 lemongrass, smashed
1 turmeric leaf
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
2 tbsp cooking oil
65 ml instant coconut cream
300 ml water
Mix tofu ingredients:
1 block of tofu, mashed
2 chicken eggs
1/4 tsp pepper
1/2 tsp salt
Paste Ingredients:
5 shallot
2 cloves of garlic
5 red cayenne chilies
2 candlenut
2 cm ginger
2 cm turmeric
1/2 tsp coriander powder
1/4 tsp cumin
1/4 tsp fennel
How to:
- Clean the squid, separate the head, marinade with lime juice and set aside for 10 minutes
- Mix tofu ingredients in a bowl
- Fill the squid with mix tofu and close up the hole with squid head and pin with a toothpick to keep the stuffing out. Do for other squid until done
- Heat the oil in a saucepan to saute paste ingredients, kafir-lime leaf, lemon grass, bay leaf until fragrant
- Set the heat low and add water, coconut cream and seasoning, stir time to time until bubling
- Add squid one by one and keep stir the curry until cooked. Remove from the heat
- Move on the squid curry in a bowl and serve with warm rice and cucumber slices.
