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Ingredients :
750 g squid
5 tablespoons cooking oil
1 tablespoon lime juice
1/2 teaspoon salt
2 salam leaves
4 red chilies, seeded and sliced
thinly
250 cc clear stock
50 g basil leaves
Salt for rubbing the squid
Fried shallots, for garnishing
Spices (ground)
8 red chilies
10 bird's eye chilies
5 candlenuts, roasted
1/2 teaspoon lesser galangal, chopped
1 teaspoon turmeric, chopped
2 teaspoons galangal, chopped
1 tablespoon lemon grass, sliced
thinly (white part only)
1/2 teaspoon fresh ginger, chopped
4 cloves garlic
8 shallots
1/2 teaspoon shrimp paste
Method :
Thoroughly wash the squid and remove the
membrane. Discard the head, ink bag and transparent white spine. Cut out
the eyes and discard. Rinse and drain. Rub the squid with lime juice and
salt. Set aside to stand for 20 minutes. Heat a wok with oil and saute
the ground spices and salam leaves until fragrant. Add the chilies and
squid. Continue to stir until the spices are absorbed. Add the stock and
cook until the gravy has thickened. Add basil leaves, reduce heat and
continue cooking. When ready to serve, garnish with fried shallots.
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