This squid curry is so exceptional. the texture is soft, the stuffing is even softer, and the sauce is so good. this gulai cumi isi (red stuffed squid curry) is a must try for you.
500 grams whole squid,cleaned thoroughly
1 teaspoon lime juice
½ teaspoon salt
150 grams chinese firm tofu,mashed
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon white pepper powder
1 egg
sauce ingredients:
2 salam (indonesian bay)leaves
1 lemongrass, crushed
3 lime leaves, midribs removed
1 turmeric leaf, knotted
1 asam kandis
6 bird’s eye chili peppers
1 teaspoon salt
½ tablespoon brown sugar
500 ml coconut milkfrom ¼ coconut
2 tablespoons cooking oilfor sautéing
ground spices blend:
2 cloves garlic
6 cloves shallot
3 curly red chili peppers
2 large red chili peppers
3 red bird’s eye chili peppers
2 cm ginger
2 cm galangal
3 cm turmeric,toasted
¼ teaspoon cumin
1. Marinate squid with lime juice and salt. Let it set for 15 minutes.
2. Mix tofu, salt, sugar, pepper, and egg into a fine mixture. Stuff it into the squid. Attach squid’s head using a toothpick to its place to secure its stuffing. Set it aside.
3. Heat cooking oil on the pan. Sauté ground spices blend, salam leaves, lemongrass, lime leaves, and turmeric leaves until fragrant.
4. Add in asam kandis and bird’s eye chili pepper. Stir it well. Add in squid. Stir it until it changes colour.
5. Add salt and brown sugar. Stir well. Pour in coconut milk. Cook it until all ingredients are well done and the liquid is thickened. Remove it from heat.
6. Gulai Cumi Isi (Red Stuffed Squid Curry) is ready to serve.
