Gulai Cumi Bunting: Padang-style ‘Pregnant’ Squid

Method12 steps · about 1 hr 30 min

1. 1

   Step 1: Clean the squid (500 g) thoroughly. Remove the bone, ink sack and outer skin. Set aside.

   Uses 500 g big squid

2. 2

   Step 2: Using a food processor or mortar and pestle, make into a fine paste: 2 cloves garlic and 3 shallots.

   Uses 2 garlic cloves for filling paste · 3 shallots for filling paste

3. 3

   Step 3: Using a fork, mash the tofu (300 g) into a fine crumble.

   Uses 300 g soft or firm tofu (not silken)

4. 4

   Step 4: To the mashed tofu, add the garlic and shallot paste, 0.5 tsp white pepper powder, salt (to taste) and egg (1). Mix all the ingredients well.

   Uses mashed tofu · garlic-shallot filling paste · 0.5 tsp white pepper powder · Salt to taste for filling · 1 egg

5. 5

   Step 5: Stuff the squids with the tofu mix and then secure the tip with a toothpick. Set aside.

   Uses cleaned squid · tofu-and-egg filling

6. 6

   Step 6: Blend the remaining 5 shallots and 3 garlic cloves with either the 10 curly red chillies or the 4 big red chillies, optional bird’s-eye chillies if using, ginger (2 cm), galangal (2 cm), turmeric (3 cm) and candlenuts (3) into a fine curry paste.

   Uses Remaining 5 shallots for curry paste · Remaining 3 garlic cloves for curry paste · 10 curly red chillies, chopped (or choose 4 big red chillies) · 4 big red chillies, chopped, instead of 10 curly red chillies · 5 bird’s eyes chillies (optional) · 3 candlenuts, chopped · 2 cm ginger, peeled, chopped · 2 cm galangal, chopped

7. 7

   Step 7: Heat the cooking oil (4 tbsp) in a wok over medium high heat, then sauté the spice paste, lemongrass (1), salam leaf (1) and kaffir lime leaves (3) until fragrant, around 4 minutes.

   Fry stuffed-squid curry paste · 4 minUses 4 tbsp cooking oil · curry spice paste · 1 lemongrass, use only the white part, bruised, knotted · 1 salam leaf · 3 kaffir lime leaves

8. 8

   Step 8: Add the water (250 ml), mix well, then add the coconut milk. Stir until the coconut milk is well dissolved.

   Uses fried curry paste and herbs · 250 ml water · 200 ml instant coconut milk

9. 9

   Step 9: Add salt to taste (to taste).

   Uses coconut curry broth · Salt to taste for curry

10. 10

    Step 10: Add the stuffed squid, cook over medium high heat until the mixture boils, then reduce the flame to medium low.

    Uses seasoned coconut curry broth · raw stuffed squid

11. 11

    Step 11: Simmer the stuffed squid for about 45 minutes, until the sauce has reduced and the oil starts to separate. Check that the centre of the filling reaches 74°C (165°F); continue cooking gently if needed.

    Simmer squid · 45 minUses stuffed squid in coconut curry

12. 12

    Step 12: Transfer the cooked stuffed squid and curry to a serving plate. Remove every toothpick before eating and serve with rice.

    Uses cooked stuffed squid and curry