Kani Style Cumi Cumi Isi

Kani Style Cumi Cumi Isi

500g. of cuttlefish | 200g. of shrimp | 1/2 cup of Crab Stick (tear into small strip) | 3 tablespoons of vegetable oil | 750ml. of coconut milk | 1 tablespoon of chopped coriander | 1/2 teaspoon of pepper powder | Salt | Vegetable

Ingredients for Roasted Chili Curry
8 pieces of dried red chili | 10 pieces of shallot | 1/2 teaspoon of shrimp paste | 4 pieces of candlenut | 1 piece of lemongrass | 2 pieces of galangal | 1 teaspoon salt

1. Pound red chili, shallot, shrimp paste, candlenut, lemongrass, galangal and salt.
2. Clean cuttlefish, take head off then rub with salt inside and wash with water again.
3. Chop shrimp, mix with Crab Stick and chopped coriander, then season with salt and pepper powder, thresh till it is sticky. Place mixed ingredients in cuttlefish and put head of cuttlefish back and clasp with wood.
4. Fry cuttlefish in a pan with vegetable oil for 2-3 minutes.
5. Use oil from no.4 to fry chili curry, add coconut milk and salt till boiled then put cuttlefish in a pan (medium heat) till cuttlefish is cooked then serve with vegetable.

- candlenut can be substituted with macadamia nut.

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