Gulai Cumi

Serves 2

Squids are plenty in the market, they are fat and juicy so I bought some to cook for dinner. I felt like turning it into some gulai dish, Padang curry style. I separated the head of the squid,cut it into pieces and add it into the inner part of the squid. Then I add eggs before closing the gap. The taste was wonderful, creamy and spicy, great for cold days.


2 Big Squids
2 tooth picks
2 medium eggs
500 ml coconut milk
3 cm Galangal
1 lemon grass
5 long red chilies
1 small onion
2 cloves garlic
2 cm ginger
1-2 tsp turmeric powder
1-2 tsp salt

How to prepare:

-Clean the squids, cut the head, set aside
-make onion, garlic, ginger into a paste, saute in generous oil
-make long red chilies and ginger into a paste, add in the pan and saute until oil separate from chili paste
-add the coconut milk and stir gentle
-cut the head into small pieces and fill it in into the squid stomach
-crack egg into a bowl and shake with a fork
-hold the squid up position, fill in with egg and close with tooth pick
-hold the squid up position in the pan and pour the curry with a spoon to the squid until the egg batter becomes stiff, then lay it down in the curry
-repeat the process for the second squid


4 thoughts on “Gulai Cumi

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