Ingredients
- 300-400g fresh cleaned squid (lolligo or southern calamari preferably)
- dried chilli flakes to taste
- 2 limes
- Kecap manis
- 2 tsp. minced garlic
- olive oil
Coconut rice, this recipe works in any quantity as long as you have a rice cooker
- 2 parts washed jasmine rice
- 1 part full cream coconut milk (Ayam)
- 2 parts water
- 2 fresh kaffir lime leaves
- 1/4 part long thread coconut
- salt
Method
- Cut just below the squids eyes to remove tentacles and put aside
- cut along one side of the squids hood to open and remove insides
- score diagonally edge to edge on the inside of the squid tubes around 5mm apart (not cutting through the squid) and then repeat the process going the other diagonal to form a “criss cross” pattern, or pineapple cut. (care must be taken to ensure you do this on the inside of the squid or it will not work.)
- zest limes as finely as possible, put aside and then cut limes in half
- heat pan till very hot
- add 1 tbsp. of olive oil to pan
- add 1/2 tsp chilli flakes (less or more is up to your personal taste) and 1/2 tsp of minced garlic , briefly stir then add 1 third of the prepared squid (too much at once will cool your pan down too much)
- sauté for 30-40 seconds
- add 1 tbsp. of kecap manis to pan along with 1 tsp of lime zest and a good squeeze of lime, stir through
- serve with coconut rice and enjoy!
Coconut rice
- add rice , water, coconut milk, kaffir lime leaves and a pinch of salt to rice cooker and set to cook
- once cooked, lightly stir through long thread coconut and let sit for 8-10 minutes on warm
