Gulai Sotong isi Tahu dan Wortel: A Flavorful Squid Dish with Tofu and Carrots
Ingredients:
- 4 large squid
- 3 small tofu cubes (for stuffing)
- 1/2 carrot
- 1 bunch green onions
- 1 small packet coconut milk (santan kara)
- 1 egg
- Sugar and seasoning to taste
- Ground Spices:
- 6 shallots
- 4 garlic cloves
- 1 candlenut
- 2 pieces turmeric root
- 2 pieces ginger root
- 5 red chilies
- A pinch of ground black pepper
- 1/2 teaspoon ground coriander
- 3 stalks lemongrass (bruised)
- 3 pieces galangal (bruised)
- 4 kaffir lime leaves (torn)
- 2 bay leaves
Instructions:
-
Prepare the Squid: Clean the squid by removing the skin and ink sac. Rinse thoroughly and set aside.
-
Prepare the Filling: Finely dice the carrot and chop the green onions. Mash the tofu with a spoon and mix it with the diced carrot, chopped green onions, and beaten egg. Season with 1/2 teaspoon of chicken seasoning (or your preferred seasoning). Mix well to combine.
-
Stuff the Squid: Gently fill the squid bodies with the tofu mixture, packing it in about one-third full. Secure the open ends with toothpicks to hold the filling in place.
-
Cook the Spices: Heat a bit of oil in a pan and sauté the ground spices until fragrant. This mixture should include shallots, garlic, candlenut, turmeric root, ginger root, red chilies, ground black pepper, and ground coriander.
-
Add Coconut Milk: Pour in the coconut milk mixed with one cup of water (adjust thickness to your preference). Bring to a boil, stirring occasionally to prevent curdling.
-
Simmer the Squid: Once the coconut milk mixture is boiling, gently add the stuffed squid. Stir carefully to ensure the squid is evenly coated. Cook until the squid is tender and the sauce has reduced slightly.
-
Season and Serve: Add sugar and additional seasoning to taste. Allow the sauce to simmer until it has thickened to your liking. Remove from heat and serve hot.
Enjoy this flavorful Gulai Sotong with steamed rice for a delicious meal!