Ingredients with Measurements:
- 500g squid, cleaned and cut into rings
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp cooking oil
- Salt, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat.
2. Add the lemongrass, kaffir lime leaves, and turmeric leaves. Sauté until fragrant.
3. Add the squid and stir-fry until it changes color.
4. Add the coconut milk, water, tamarind paste, and palm sugar. Stir well.
5. Bring the mixture to a boil and then reduce the heat to low.
6. Let it simmer for 20-25 minutes or until the squid is tender.
7. Season with salt to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 340
- Total fat: 28g
- Cholesterol: 190mg
- Sodium: 200mg
- Total carbohydrates: 12g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 14g
Substitutions for ingredients:
- Squid can be substituted with other seafood such as shrimp or fish.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as eggplant or green beans for a more nutritious dish.
- Use different types of seafood or a combination of seafood for a seafood medley gulai.
Tips and tricks:
- Do not overcook the squid as it can become rubbery.
- Adjust the amount of tamarind paste and palm sugar to your liking.
- Use fresh coconut milk for a richer taste.
Storage instructions:
- Store leftover gulai cumi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gulai cumi in a pot over low heat until heated through.
Presentation ideas:
- Serve the gulai cumi in a bowl with steamed rice.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with a side of sambal for extra heat.
Suggested side dishes:
- Steamed rice
- Fried noodles
- Vegetable stir-fry
Troubleshooting advice:
- If the gulai cumi is too thick, add more water or coconut milk to thin it out.
- If the squid is tough, it may have been overcooked. Reduce the cooking time in the future.
Food safety advice:
- Make sure the squid is cleaned properly before cooking.
- Store leftover gulai cumi in the refrigerator and reheat thoroughly before consuming.
Food history:
- Gulai is a type of curry dish that originated in Indonesia and is commonly found in Malaysian and Singaporean cuisine.
Flavor profiles:
- The gulai cumi is a savory and slightly sweet dish with a hint of tanginess from the tamarind paste.
Serving suggestions:
- Serve the gulai cumi as a main dish for lunch or dinner.
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Region: Indonesian