Cumi Hitam Pekalongan

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

Java Black Squid Stew with Spiced Coconut Cream

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

Asia
Indonesia
Fish course
Pescatarian
Gluten-free
Spicy
South East Asia

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.