Cumi Hitam Pekalongan

Java Black Squid Stew with Spiced Coconut Cream

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This is an exotic way to use squid ink in a dish. Coconut milk, sugar, and spices create a sweet and savory sauce for the squid.

Ingredients

  • 500 gr squid, sized about 6 cm each, washed, ink reserved
  • 2 pcs bay leaves
  • 2 stalks lemongrass
  • 30 gr galangal, crushed
  • 250 ml coconut milk
  • 3 gr salt (about ½ teaspoon)
  • 1 gr pepper
  • 20 gr sugar
  • 200 ml water
  • 70 ml cooking oil

Sliced ingredients

  • 60 gr shallot (about 12 cloves), sliced
  • 50 gr garlic (about 10 cloves), sliced
  • 100 gr red chilli, sliced

Condiments

  • 5 pcs cayenne pepper
  • 1 stalks spring onion
  • 20 gr fried sliced shallot
  • 10 pcs basil

Method

Directions

  1. Sweat shallot, garlic, red chilli, galangal, bay leaves, squid ink. Stir until fragrant and then add coconut milk, salt, pepper, sugar, squid, and water. Stir until well cooked.
  2. Sprinkle fried shallot over squid. Serve with cayenne pepper and slices of spring onion. Garnish with basil.

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