Resep Gulai Cumi Isi Telur

Instructions

1. Clean the inside of the squid's stomach, skin and head. Rub the entire surface with salt and pepper. Leave it for 30 minutes.
2. In a container, combine all the filling ingredients and stir until smooth.
3. Take 1 squid. Fill the abdominal cavity with 4 tablespoons of filling until it is almost full. Put the head back on and secure it by attaching a toothpick or skewer. Repeat this step until all the squid are filled.
4. Heat the oil. Saute the ground spices with galangal, lemongrass, bay leaves, lime leaves and kandis acid until fragrant.
5. Add water, coconut milk, salt, sugar and pepper. Keep stirring until it boils so that the coconut milk doesn't break.
6. Add the squid while continuing to pour in the sauce until the squid looks puffy and firm when pressed.
7. Lastly add lime juice. Correct the taste. Lift.
8. Ready to be served.
9. 1. Choose fresh squid with flesh that is springy when pressed, white in color, and has slightly black spots on the skin. 2. Don't cook the squid for too long because it will become tough. Therefore, make sure to always check whether the squid is firm enough when pressed, which indicates that the filling and squid are cooked.