Cumi bakar saus Padang is a popular dish in seafood restaurants all over Indonesia. Here, fresh squid is marinated in a cooked spice paste of coconut milk, lemongrass and numerous other herbs, and then grilled.
- 500 gr squid
- 1 lemon, juiced
- 2 big red chillies, chopped
- 5 bird’s eye chillies
- 6 shallots, peeled, chopped
- 3 cloves garlic, peeled, chopped
- 2 cm ginger, peeled, chopped
- 1 tsp coriander seeds
- 2 cm galangal, chopped
- 1 salam leaf, shredded
- 1 lemongrass, use only the white part, chopped
- 2 lime leaves, chopped
- 1 tsp white pepper powder
- Salt to taste
- 65 ml instant coconut milk
- 5 tbsp cooking oil
- Clean and wash the squid thoroughly. Remove the bone, the thin skin membranes and ink sack.
- Lay the squid flat on the chopping board and slice the top side of the squid, leaving the bottom side intact.
- Put the squid in a bowl and sprinkle it with the lemon juice and salt. Set aside.
Using a food processor, blend into a fine paste: big red chilies, bird’s eye chilies, shallots, garlic, ginger, coriander, galangal, salam leaf, lime leaves and lemongrass.
Using a wok or a saucepan, heat the cooking oil over medium high heat and sauté the spice paste, white pepper powder and salt until fragrant, around 4 minutes.
- Add the coconut milk, stir and continue cooking until the moisture is reduced, around 4 minutes.
- Turn off the heat.
- Wash the squid thoroughly and pat dry.
- Mix the squid in the spice mixture.
- Grill the squid for around 4 minutes each side until done.
- Serve immediately.
- The number of chillies given in this recipe is just for guidance, and will result in a medium level of spiciness by Indonesian standards. Feel free to adjust the amount of chillies according to your preference.
Keywords: Coconut, corainder, chilies, spicy, lemongrass