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- Sate Ayam Sapit - packed chicken sate/satay
- Tom Kanoon
- Cah Pare Bawing Putih - fried cucumber with garlic
- Ayam Masak Kunyit - stir-fry of yellow chicken
- Tumis Sayur Aneka Jamur - spicy stir-fried mushrooms
- Tenggiri Masak Taoco - fried mackerel with taotjo / tauco
- Megono udang - steamed shrimp with jackfruit and snake beans
Rendang Cumi - in coconut milk spiced stewed cuttlefish/squid

Rendang Cumi
in coconut milk spiced stewed cuttlefish/squid
Bahan-Bahan:
ingredients:
5 cuttlefish/squid
200 ml thick coconut milk (kental)
50 gr grated coconut, roasted
1 kunyit leaf
2 jeruk purut leaves
2 salam leaf
1 asam kandis
1 tbsp palm sugar
Haluskan:
bumbu:
4 red lomboks
6 cloves of garlic
3 shallots
1 tsp ketumbar, roasted
3 cm jahe
3 cm lengkuas / galangal
1 tbsp salt
Cara membuat:
preparation:
Clean the cuttlefish and remove the ink bags and the hard parts. Pound or grind the ingredients for the bumbu into a paste.
Heat a pan and add the bumbu and fry them together with the jeruk purut, the salam, the asam kandis, the palmsugar and the kunyit leaf for 4 minutes.
Then add the coconut milk and cook over medium heat while stirring until it begins to thicken. Then add the cuttlefish and bring to the boil. Then continue to cook on low heat until the oil is released. Then add the grated coconut and cook until the sauce has thickened. Serve.
in coconut milk spiced stewed cuttlefish/squid
Bahan-Bahan:
ingredients:
5 cuttlefish/squid
200 ml thick coconut milk (kental)
50 gr grated coconut, roasted
1 kunyit leaf
2 jeruk purut leaves
2 salam leaf
1 asam kandis
1 tbsp palm sugar
Haluskan:
bumbu:
4 red lomboks
6 cloves of garlic
3 shallots
1 tsp ketumbar, roasted
3 cm jahe
3 cm lengkuas / galangal
1 tbsp salt
Cara membuat:
preparation:
Clean the cuttlefish and remove the ink bags and the hard parts. Pound or grind the ingredients for the bumbu into a paste.
Heat a pan and add the bumbu and fry them together with the jeruk purut, the salam, the asam kandis, the palmsugar and the kunyit leaf for 4 minutes.
Then add the coconut milk and cook over medium heat while stirring until it begins to thicken. Then add the cuttlefish and bring to the boil. Then continue to cook on low heat until the oil is released. Then add the grated coconut and cook until the sauce has thickened. Serve.
- Written by AsianCook