CC license



Ingredients:

  • 4 cloves garlic
  • 1 red onion
  • some dried chillies - soaked
  • 1/2 tea spoon tumeric (or powder)
  • 2 tablespoon ketumbar (coriander) powder
  • 1 teaspoon jintan puteh (cumin) powder
  • 1 kg sotong(squid) - cleaned and cut into edible sized pieces
  • Thumb size piece galangal
  • 2 lemon grass - white/mauve part cut into 2 cm (~1in) sections
  • salt to taste
  • msg (optional)
  • several lime leaves
  • 500 ml coconut milk

Method:

  1. Soak some dried chillies in warm water for 30 minutes.
  2. In a mortar pound the drained chillies into a paste and mix this with 4 cloves of garlic, lemongrass, galangal and the red onion. Pound this into a paste.
  3. Add 1/2 tsp turmeric , 2 Tbsp coriander seed powder and 1 tsp cumin seed powder
  4. Heat oil in wok and fry ground ingredients until fragrant, 
  5. Add coconut milk and season with salt (and msg).
  6. Add the lime leaves
  7. Reduce this to a  thin sauce consistency.
  8. Add squid and cook for several minutes until just cooked.