• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 kg small-medium squids (sotong)
  • 3 tbsp oil
  • 2 onions, diced
  • 3 stalks lemon grass, smashed
  • 1 grated coconut; squeeze out 150ml thick coconut milk, then add two cups water and squeeze out thin coconut milk
  • 3 kaffir lime leaves
  • Juice of 1 lime
  • Grind together:
  • 13 fresh red chillies (remove seeds)
  • 13 shallots
  • 3 cloves garlic
  • 2cm turmeric root 8 candlenuts (buah keras)
  • 1 tsp belacan granules
  • Seasoning:
  • 1 tsp salt, or to taste
  • 1/2 tsp sugar, or to taste


  1. Wash squids, remove entrails and black ink pouch. Keep whole and leave the eyes intact. Rub with salt and leave aside for 10 to 15 minutes.
  2. Heat oil in a wok, then fry ground ingredients and lemon grass till fragrant. Add onions and saute well. Add a little of the thick coconut milk to prevent ingredients from sticking to the wok.
  3. Add squids and fry for a few minutes. Pour in thin coconut milk and cook over low heat until squids are tender. Add remaining thick coconut milk and bring to a low boil. Add lime juice, seasoning and kaffir lime leaves. Dish out and serve immediately.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.