Gulai Cumi Isi Tahu [Find original recipe here.]
- 500g/1.1 lbs whole squids, cleaned, drizeeled with freshly squeezed calamansi juice (NOTE: if you can’t find calamansi juice, lime juice will do)
- 1 block of tofu, mashed
- 1-2 pieces of asam gelugur (NOTE: I used 1 tbsp of tamarind pulp)
- 4 kaffir lime leaves
- 1 turmeric leaf, knotted (NOTE: still no prospects of finding any turmeric leaf around these parts, so I left this out)
- 1 spring onion, chopped
- 1 400 ml/13.5 fl oz tin coconut milk
For the spice paste:
- 6 shallots
- 3 cloves of garlic
- 2 long red chillies
- 1 tbsp coriander seeds
- 1/4 tbsp white peppercorns
- 4 candlenuts, toasted
- 1/4 tsp cumin seeds
- +/- 3 cm / little over 1 inch turmeric
- 3 cm / little over 1 inch galangal
- salt (to taste)
- Clean the squids by removing the heads. Set aside.
- Combine 1 tsp of wet blended spices with the mashed tofu and green onion.
- Take 1 squid and head. Put the head (tentacles first) into the squid’s body. (NOTE: I had baby squid lying around in the freezer, so stuffing these was a labour of love to begin with. You could just add the heads to the sauce (see step 8) like I did.
- Stuff the squid with the tofu mixture and seal with a toothpick. Repeat.
- Steam squid for 10-15 minutes.
- In a wok, stir-fry the rest of the spice paste, kaffir lime leaves, turmeric leaf and lemongrass until fragrant.
- Add coconut milk, asam gelugur (or tamarind pulp); stir. (Add squid heads.) Season with salt and/or sugar if you need. Taste.
- Place steamed stuffed squid in. Simmer for 15 minutes until the spices absorb. Remove from the heat.
I served these with noodles.