Squid Curry Recipe Filled With Eggs

Ingredients

• Squid - 500 grams (2 - 3 tails)
• Salt - 1/2 tsp
• Pepper - 1/2 tsp
• Galangal, bruised - 3 cm
• Lemongrass, bruised - 1 stick
• Bay leaf - 2 pieces
• Citrus leaves, remove the bone leaves - 2 pieces
• Kandis acid - 2 pieces
• Salt - 1.5 tsp
• Sugar / brown sugar - 1 tsp
• Pepper - 1/2 tsp
• Lime juice - 1 tsp
• Water - 500 ml
• Thick coconut milk - 100 ml
• Oil, for frying - to taste
• Skewers / toothpicks - to taste
• Filling Material:
• Yellow tofu, crushed - 2 pieces
• Eggs, beaten - 2 eggs
• Shallots, puree - 2 grains
• Garlic, minced - 2 cloves
• Spring onions, sliced ​​- 2 stalks
• Salt - 1/2 tsp
• Pepper - 1/2 tsp
• Ground spices:
• Shallots - 7 cloves
• Garlic - 4 cloves
• Big red chili - 1 piece
• Turmeric - 3 cm
• Ginger - 2 cm
• Candlenut - 3 grains
• Coriander powder - 1/2 tsp
• See Mother's Recipe Version

Plans

• Clean the inside of the squid's belly, skin and head. Coat the entire surface with salt and pepper. Leave it for 30 minutes.
• In a bowl, combine all the filling ingredients and mix until smooth.
• Take 1 squid. Fill the stomach cavity with the stuffing as much as 4 tablespoons until almost full. Put the head back and lock it by attaching a toothpick or skewer. Repeat this step until all the squid is filled.
• Heat the oil. Saute ground spices with galangal, lemon grass, bay leaf, lime leaves, and kandis acid until fragrant.
• Add water, coconut milk, salt, sugar and pepper. Keep stirring until it boils so the coconut milk doesn't break.
• Add the squid while continuing to sprinkle with the sauce until the squid looks bloated and solid when pressed.
• Lastly add lime juice. Correction taste. Lift.
• Ready to be served.
• 1. Choose fresh squid with chewy flesh when pressed, white in color, and slightly black-spotted skin.

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