Sotong Tumis daun melinjo - stewed cuttlefish with melinjo leaf

stewed cuttlefish with melinjo leaf

ingredients:

500g squid

1 tsp lemon juice

20 gr melinjo leaf

4 shallots

1 serehstengel

3 jeruk purut

2cm jahe

2 green chilies

2 green tomatoes

1/2 tsp salt

1/2 teaspoon pepper

1/2 tsp palm sugar

100 ml of water

2 tablespoons oil

 

preparation;

Cut the squid into pieces and melinjo blade in two. Pitted the chilies and cut coarsely. Slice the shallot and garlic coarsely and the lemongrass finely. Cut the jeruk purut into thin strips and tomatoes into pieces. Marinate the squid with lemon juice.

Heat in a pan the oil and fry the garlic, shallots, lemon grass, the jeruk purut and jahe for 4 minutes. Add the chilies and tomatoes and fry gently. Add the squid and bake for 2 minutes. Add the melinjo leaf, salt, pepper, palm sugar and water and cook until everything is tender and the sauce has thickened.