Kenus Mebase: Balinese-Style Squid with Thick Spiced Gravy

Method10 steps · about 1 hr

1. 1

   Step 1: Clean and remove the ink sac of the squid. Wash thoroughly and rub it with lemon juice. Set aside.

   Uses 750 g medium-sized squid · Juice of 1 lemon

2. 2

   Step 2: Blend into a fine paste: big red chillies (4), bird’s eye chillies (5), shallots (6), garlic (3 cloves), candlenut (3), ginger (2 cm), turmeric (2 cm), coriander seeds (1 tsp) and roasted shrimp paste (0.5 tsp).

   Uses 4 big red chillies · 5 bird’s eye chillies · 6 shallots, peeled, chopped · 3 cloves garlic, peeled chopped · 3 candlenuts, chopped · 2 cm ginger, peeled, chopped · 2 cm turmeric, peeled, chopped · 1 tsp coriander seeds

3. 3

   Step 3: Heat the cooking oil (4 tbsp) in a wok over medium heat, and then sauté the blended spices until fragrant (around 4 minutes).

   Fry squid spice paste · 4 minUses 4 tbsp cooking oil · Balinese squid spice paste

4. 4

   Step 4: Add the bruised galangal (2 cm), salam leaves (2) and lemongrass (1). Fry for another 2 minutes.

   Fry aromatic leaves and stems · 2 minUses fried squid spice paste · 2 cm galangal, bruised · 2 salam leaves · 1 lemongrass, bruised, cut into pieces

   
5. 5

   Step 5: Add the squid.

   Uses fried paste and herbs · cleaned lemon-rubbed squid

   
6. 6

   Step 6: Add water (250 ml), stir all the ingredients.

   Uses squid coated with fried paste · 250 ml water

7. 7

   Step 7: Add tamarind extract (1 tbsp) and salt (to taste), and let the soupy mixture boil.

   Uses squid and water in spice paste · 1 tbsp tamarind extract · Salt to taste

   
8. 8

   Step 8: After it boils, reduce the heat to medium low and simmer it for another 20-25 minutes until the squid is tender and the gravy thickens, but is not dry.

   Simmer squid · 25 minUses boiling squid in spiced gravy

9. 9

   Step 9: When the squid is done, put in the kemangi leaves and stir for 1 minute.

   Fold in kemangi leaves · 1 minUses tender squid in reduced spiced gravy · 1 handful kemangi (Indonesian basil) leaves, remove the stems.

   
10. 10

    Step 10: Transfer the dish to a serving plate.

    Uses finished kenus mebase