Madurese Mixed Rice with Squid and Beef
Ingredients
Cumi item
- 500g fresh squid
- 10 shallots, sliced
- 6 garlic cloves, sliced
- 2 large red chilies, sliced
- 4 green chilies, sliced
- 5 bird's eye chilies, whole
- 2 bay leaves
- 4 cm galangal, smashed
- 2 cm ginger, smashed
- 1 lemongrass stalk, smashed
- 2 tablespoons oyster sauce
- Salt to taste
- Sugar to taste
Empal gepuk
- 500g beef
- 1 bay leaf
- 1 thumb-sized galangal, smashed
- 65ml instant coconut milk
- 1.5 tablespoons coriander powder
- Tamarind water (from 2 tamarind pods dissolved in water)
- Salt to taste
- Sugar to taste
- Ground spices: 8 shallots, 4 garlic cloves, 3 candlenuts
Complements
- White rice
- Fried shrimp
- Yellow noodles
- Yellow serundeng
- Mango chili sauce
Preparation
Cumi item
Wash the squid and boil until half-cooked and black ink is released.
Sauté sliced shallots and garlic until fragrant, then add sliced chilies, bay leaves, smashed galangal, ginger, and lemongrass, and sauté until fragrant.
Add half of the squid ink water, bring to a boil, then season with salt, sugar, and oyster sauce; adjust taste.
Add the squid and stir well. Cook until the liquid evaporates and the squid is blackened and seasoned. Add more squid ink water if necessary and cook until dry.
Empal gepuk
Boil the beef with bay leaf, smashed galangal, instant coconut milk, coriander powder, tamarind water, salt, sugar, and the ground spices (made from 8 shallots, 4 garlic cloves, and 3 candlenuts) until half-cooked.
Remove the beef, slice it, and pound it to tenderize.
Boil again until the beef is tender.
Fry the beef briefly until the surface is golden brown.
Assembly and serving
Serve the cumi item and empal gepuk over white rice, accompanied by fried shrimp, yellow noodles, yellow serundeng, and mango chili sauce.
