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Ingredients: 750 g ( 1 ½ lb) squid 750 ml ( 3 cups) coconut milk 3 slices asam gelugor ( dried garcinia fruit) 3 kaffir lime leaves 1 stem lemongrass bottom 14 cm ( 5 ½ in) only bruised ½ teaspoon salt ½ cup loosely packed lemon basil leaves Spice paste 10 fresh red chillies sliced 2-6 shallots chopped 1 tablespoon finely chopped galangal 1 tablespoon finely chopped fresh turmeric 4 cloves garlic chopped 2 teaspoons finely chopped fresh ginger 1 teaspoon salt. Preparations: 1. Peel the squid and remove the hard portion form inside pull off tentacles and cut just above the beaky portion in the center discarding the rest wash the squid hoods and tentacles cut hoods across in 4 cm ( 1 ½ in) slices drain and set aside. 2. Prepare spice paste by processing chillies shallots galangal turmeric garlic ginger and salt unitl smooth adding a little of the coconut milk if needed to keep the mixture turning. 3. Transfer spice paste to a wok and stir in the coconut milk add asma gelugor lime leaves lemongrass and salt bring to the boil over medium heat stirring frequently simmer uncovered until slightly thickened about 8 minutes stirring several times add the squid and simmer until it turns white and just cooked 2 to 3 minutes sprinkle with lemon basil stir and serve Serves 4 Preparation time : 15 mins Cooking time : 15 mins • Remove the hard portion from inside the squid • Pull off the tentacle and wash with the squid hoods
Periplus
