Cumi Bunting Masakan Padang
Tender squid stuffed with pieces of boiled egg and tofu, then simmered in a rich, spicy coconut curry infused with turmeric, ginger, chillies, and aromatic Indonesian spices. The result is creamy, savoury, spicy, and deeply fragrant.
Ingredients
For the Stuffed Squid
- 500 g medium to large squid
- 2 hard-boiled eggs, cut into pieces
- 100 g firm white tofu, cut into small pieces
- 2 Indonesian bay leaves (daun salam)
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 400 ml coconut milk
- Salt, sugar, and chicken stock powder, to taste
Spice Paste
- 8 red chillies
- 5 bird’s eye chillies
- 6 shallots
- 3 cloves garlic
- 3 candlenuts
- 2 cm fresh turmeric
- 2 cm fresh ginger
Method
- Prepare and stuff the squid
Clean the squid carefully, keeping the heads and ink sacs intact if possible. Stuff each squid with pieces of boiled egg and tofu, taking care not to overfill them. Secure the opening with a toothpick. - Cook the spice paste
Heat a little oil in a large pan. Sauté the spice paste together with the Indonesian bay leaves, kaffir lime leaves, and lemongrass until fragrant and fully cooked. - Make the coconut curry
Pour in the coconut milk and season with salt, sugar, and chicken stock powder. Bring to a gentle boil, stirring regularly so the coconut milk does not split or scorch. - Simmer the squid
Carefully add the stuffed squid to the curry. Cook over medium heat for approximately 10–15 minutes, turning the squid occasionally, until cooked through and infused with the spicy coconut sauce. Avoid overcooking, as squid can become tough. - Serve
Serve hot with plenty of the rich coconut curry spooned over the squid. This dish is especially delicious with steamed white rice.
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