Sotong Inti Ikan
4 medium-size sotong (300g)
400g fillet of ikan tenggiri/ikan merah
8 stalks spring onions (chopped)
6 daun limau purut (sliced thinly)
coconut milk from three coconuts (if possible, buy ready-squeezed milk)
Gravy – Pound or blend:
4 tbsp cili boh
4 stalks serai
16 cloves of garlic
8 tsp turmeric powder
Clean squid and stuff with fish fillet that has been mixed with chopped spring onion, thinly sliced daun limau purut and salt to taste. Secure the stuffed squid with a lidi stick. Place the sotong in boiling water for 10-15 minutes.
To cook gravy: Heat oil in the pan and fry the pounded/blended ingredients until fragrant. Add coconut milk and cooked stuffed squids (you can cut them into bite-size pieces). Leave to simmer for five minutes. Add salt and sugar to taste.
Alternatively, you can just serve the cooked squids “white”. Just dish them up and set aside after boiling. When you´re about to serve it with rice, ladle the gravy next to the squid.