Spicy Squid Curry with Tofu Filling
Ingredients
- 500g squid
- 4 tablespoons FiberCreme
- 250ml water
- 1 turmeric leaf
- 3 kaffir lime leaves
- 1 lemongrass stalk
- 2cm galangal
- 2cm ginger
- 8 bird's eye chilies
- Salt to taste
- Pepper to taste
- Sugar to taste
Stuffing
- 2 pieces tofu
- 1 egg
- 2 cloves garlic
- Salt to taste
- Pepper to taste
Ground spices
- 8 curly chilies
- 7 shallots
- 3 cloves garlic
- 3 candlenuts
- 2cm turmeric
- 1/2 teaspoon coriander
Preparation
Clean the squid, squeeze with calamansi lime, let sit briefly, rinse and drain.
Mix all stuffing ingredients, stuff into the squid body including the head, and secure with a toothpick.
Sauté the ground spices, lemongrass, galangal, ginger, turmeric leaf, and lime leaves with 2 tablespoons oil until fragrant, then add water and FiberCreme, cook until boiling while stirring continuously.
Add the stuffed squid and whole bird's eye chilies, season with salt, pepper, and sugar to taste.
Cook until the squid plumps up and is cooked, taste test, remove from heat, and serve.
