This squid dish, Cumi Cumi Madura, is popular in Indonesia. It is quite usual to be invited into the restaurant kitchen and given a warm welcome.
serves 2 â€” 3
450 g (1 lb) cleaned and drained squid, body cut in strips, tentacles left whole
3 garlic cloves
1.5 ml (1/4 tsp) ground nutmeg
1 bunch of spring onions
60 ml (4 tbsp) sunflower oil
250 ml (8 fl oz) 1 cup water
15 ml (1 tbsp) dark soy sauce
salt and freshly ground black pepper
1 lime, cut in wedges (optional) boiled rice, to serve
1. Squeeze out the little central "bone" from each tentacle. Heat a wok, toss in all the squid and stir-fry for 1 minute. Remove the squid.
2. Crush the garlic with the nutmeg and some salt and pepper. Trim the roots from the spring onions, cut the white part into small pieces, slice the green part and then set aside.
3. Heat the wok, add the oil and fry the white part of the spring onions. Stir in the garlic paste and the squid.
4. Rinse out the garlic paste container with the water and soy sauce and add to the pan. Half-cover and simmer for 4 - 5 minutes. Add the spring onion tops, toss lightly and serve at once, with lime, if using, and rice.
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