Squid Curry Stuffed with Tofu and Egg

Name: Squid Curry Stuffed with Tofu and Egg
Total time: 3600 s
Yield: 5 people
Cuisine: British
Ingredients: 5 pcs squid tube; 1 pcs lime; 400 gr tofu; 1 pcs egg; 1 pcs spring onion, sliced; Salt and pepper for taste; 1 pcs lemongrass, smashed; 2 pcs kefir leaves; 2 pcs bay leaves; 1 inch galangal, smashed; 100 ml coconut milk; 150 ml water; 1 pcs shallot; 3 cloves garlic; 2 pcs candlenuts (sub. w/ 1 pcs cashew nuts); 3 pcs red Thai chilli; 1 pcs red chilli; 1 inch ginger; 1/2 tsp ground cilantro; 1 tsp turmeric powder

Okky Septiany @Sizzle_Drizzle

Ipswich, England, United Kingdom

If u’ve ever visited Indonesia, there are so many Padang restaurants and they usually serve this curry. The soft texture and savoury taste of this dish can make u want to eat more! 😁

Let’s recook my recipe and cooksnap guys!

#GoldenApron23
#GA23_week6
#tofu

If u’ve ever visited Indonesia, there are so many Padang restaurants and they usually serve this curry. The soft texture and savoury taste of this dish can make u want to eat more! 😁

Let’s recook my recipe and cooksnap guys!

#GoldenApron23
#GA23_week6
#tofu

Okky Septiany @Sizzle_Drizzle

Ipswich, England, United Kingdom

If u’ve ever visited Indonesia, there are so many Padang restaurants and they usually serve this curry. The soft texture and savoury taste of this dish can make u want to eat more! 😁

Let’s recook my recipe and cooksnap guys!

#GoldenApron23
#GA23_week6
#tofu

If u’ve ever visited Indonesia, there are so many Padang restaurants and they usually serve this curry. The soft texture and savoury taste of this dish can make u want to eat more! 😁

Let’s recook my recipe and cooksnap guys!

#GoldenApron23
#GA23_week6
#tofu

Saved

Ingredients

1 hr

5 people

5 pcssquid tube
1 pcslime
400 grtofu
1 pcsegg
1 pcsspring onion, sliced
Salt and pepper for taste
1 pcslemongrass, smashed
2 pcskefir leaves
2 pcsbay leaves
1 inchgalangal, smashed
100 mlcoconut milk
150 mlwater
Ground spices:
1 pcsshallot
3 clovesgarlic
2 pcscandlenuts (sub. w/ 1 pcs cashew nuts)
3 pcsred Thai chilli
1 pcsred chilli
1 inchginger
1/2 tspground cilantro
1 tspturmeric powder

Saved

Steps

1 hr

1

Defrost squid tube, rinse in clean water. Rub with lime juice, leave it for 10 minutes then rinse and drain
2

For the squid filling, I used a firm tofu as pictured. Mash the tofu with a fork, add the egg, sliced spring onion, salt and pepper. Mix well until smooth, set aside.
3

Add tofu batter into the squid tube with a teaspoon, leaving 1/4 space, do not overfill as the batter will expand when it’s cooked. Then pin the squid tube with toothpick. Steam for 15 - 20 minutes. Remove, set aside.
4

Sauté the ground spices, galangal, lemongrass, and kefir leaves until fragrant. Add water and coconut milk, let them boiling. Add salt, sugar, and msg (optional) for taste.
5

Then add the squid. Mix it well, cook for a while, taste the flavour, and ready for serve.
6

LOOK AT THAT!!!
This curry will be perfect to eat with a warm rice 🤤