Gulai cumi bunting is a Padang-style gulai dish, i.e., a spicy coconut curry. Here, each squid is stuffed with tofu and egg, and then simmered in the gulai gravy until tender.
- 500 gr big squid
- 300 gr tofu
- 1 egg
- 8 shallots, peeled, chopped
- 5 cloves garlic, peeled, chopped
- 10 red curly chillies (or 4 big red chillies), chopped
- 5 bird’s eyes chillies (optional)
- 3 candlenuts, chopped
- 2 cm ginger, peeled, chopped
- 2 cm galangal, chopped
- 3 cm turmeric, peeled, chopped
- 0.5 tsp white pepper powder
- 1 lemongrass, use only the white part, bruised, knotted
- 1 salam leaf
- 3 kaffir lime leaves
- Salt to taste
- 200 ml instant coconut milk
- 250 ml water
- 4 tbsp cooking oil
- Clean the squid thoroughly. Remove the bone, ink sack and outer skin. Set aside.
- Using a food processor or mortar and pestle, make into a fine paste: 2 cloves garlic and 3 shallots.
- Using a fork, mash the tofu into a fine crumble.
- To the mashed tofu, add the garlic and shallot paste, 0.5 tsp white pepper powder, salt and egg. Mix all the ingredients well.
- Stuff the squids with the tofu mix and then secure the tip with a toothpick. Set aside.
- Blend into a fine paste: Chillies, the rest of the shallots and garlic, ginger, galangal, turmeric and candlenuts.
- Heat the cooking oil in a wok over medium high heat, then sauté the spice paste, lemongrass, salam leaf and kaffir lime leaves until fragrant, around 4 minutes.
- Add the water, mix well, then add the coconut milk. Stir until the coconut milk is well dissolved.
- Add salt to taste.
- Add the stuffed squid, cook over medium high heat until the mixture boils, then reduce the flame to medium low.
- Cook the squid for about 45 minutes or until the sauce is reduced and the oil starts to separate.
- Transfer the squid to a serving plate and serve with plenty of rice.
- The stuffed squid can also be steamed prior to cooking it with spices.
- Use soft or firm tofu for the stuffing. Silken tofu is not suitable.
Keywords: Spicy, stuffing, turmeric, mashing, candlenut