Material :
- ½ kg of Fresh Squid
- Wooden Sticks (enough to embed)
- 2 pieces of Water Lime
- 1 teaspoon of Salt
Seasoning ingredient :
- 7 cloves of Red Onion
- 2 cloves of Garlic
- 2 pieces of Big Red Chilli
- 5 pieces of Red Hot Chilli
- 2 cm of Turmeric (burned)
- 2 cm of Galangal
- 2 cm of Ginger
- ¼ tablespoon of Cumin Tea
- 1 sheet of Turmeric Leaf (concluded)
- 4 pieces of Lime Leaf
- 3 pieces of Bay Leaf
- 2 stalks of Lemongrass White (crushed)
- 1 piece of Sour Kandis
- 500 ml of Coconut Milk Liquid
- Salt (to taste)
- Brown Sugar (to taste)
How to make :
Main ingredient :
- Wash the squid, squid head insert into the body of the squid and then embed with a wooden stick and save to container, do to complete.
- Marinate the squid with lime water and salt, stir well and let stand for 15 minutes. Then wash again.
Seasoning ingredient :
- Crushed red onion, garlic, big red chilli, red hot chilli, turmeric, galangal and ginger until smooth, and then enter the cumin tea, stir well and set aside.
- Heat cooking oil then stir-fry the spice paste by adding turmeric leaves, lime leaves, bay leaves and lemon grass that has been crushed to smell the scent.
- After that enter the squid and sour kandis, cook over medium heat until the squid somewhat discolored.
- Pour the coconut milk liquid, sprinkle with salt and brown sugar to taste, stir so that all the ingredients blended seasonings and cook until thoroughly cooked squid is tender and sauce is thickened.
- After the squid was overcooked and the sauce is shrinking, lift then serve while warm the curried squid.
Note: Please read the article yesterday
1.Soto Padang
2. Special Chicken Noodle Bangka
3. Pindang Catfish Soup
4. Chicken Stew Bangka
