Name: Cumi Hitam Pekalongan (Java Black Squid Stew with Spiced Coconut Cream)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 20 gr sugar; 200 ml water; 20 gr fried sliced shallot; 3 gr salt (about ½ teaspoon); 1 gr pepper; 60 gr shallot (about 12 cloves), sliced; 50 gr garlic (about 10 cloves), sliced; 70 ml cooking oil; 10 pcs basil; 5 pcs cayenne pepper; 500 gr squid, sized about 6 cm each, washed, ink reserved; 100 gr red chilli, sliced; 250 ml coconut milk; 30 gr galangal, crushed; 2 stalks lemongrass; 2 pcs bay leaves; 1 stalks spring onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

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

Method

Directions

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.
Sprinkle fried shallot over squid. Serve with cayenne pepper and slices of spring onion. Garnish with basil.