Monday, July 28, 2008

Sotong Sumbat Laksmana ( Squid with fillings)

The original recipe for this squid with filling dish was adopted from Mesra-net website. But I have to translate and customize the ingredients due to unavailability. I also changed the measurement to suit to my taste.

10 squids
For the filling:
1 piece chicken breast (grind)
10 pieces shrimp (grind)
2 pieces fillet (trout or any kind and grind them)
1 tablespoon sambal olek (cili boh)
1 medium size yellow onion
2 tablespoons chopped garlic
1 tablespoon grated ginger
1 tablespoon chopped lemon grass
3 pieces kaffir leaves ( thinly slices)
3 tablespoon lemon juice
1 tablespoon turmeric powder
salt to taste

For the sauce:
1 medium yellow onion
1 tablespoon chopped garlic
1 tablespoon grated ginger
1 tablespoon chopped lemon grass
1 tablespoon turmeric
1 teaspoon lengkuas (galangal root)
1 tablespoon sambal olek
1 piece kaffir lime leave ( thinly slice)
1 can of coconut milk
salt and brown sugar to taste

Clean the squid. Mix it with 1 tablespoon turmeric powder and salt. Let it aside.
For the fillings: mix all ingredients with chicken, fish, shrimp, kaffir lime, turmeric powder and lemon juice. Set it aside.

Fill in the squid with the filling one by one. Use wooden toothpick to close the top.
Bake in the oven on 400 degree for about 1 hour. Serve it warm with the sauce.
To make the sauce: Mix all blended ingredients in a big pot with thinly slices kaffir lime leave and thick coconut milk.

let it boil. Add salt and brown sugar to taste. Let it cook till thicken.
To serve, cut the squid into half at an angle and pour the sauce on top.

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