Foodie lovers, I am very happy today to be back cooking at home in my simple kitchen. I cooked squid that my husband bought. He really wanted Aceh-style squid with red sauce. He didn't want the squid to be dry at all, but rather in a broth. I used to make this dish often when my late father was alive; he really liked squid in broth, just like my husband requested. After several months of not enjoying squid, I finally granted my husband's request with this recipe.
Red Cook Squid
Acehnese red squid is a popular stir-fried squid dish in our area. Usually, squid this size is used to make red squid, but yesterday at the market, we could only find small squid. That's okay, though, because it will still be delicious when cooked this way with special spices.
Here are the step-by-step preparation instructions—you must try it! Prepare the ingredients I’ve listed below!.
1 potato
5 green chilies, finely chopped
2 curry leaves
3 cardamom pods
1 cm cinnamon stick
1 clove red onion
5 dried chilies
2 cayenne peppers
3 cloves of shallots
2 cloves of garlic
1 tablespoon of coriander
2 cm of turmeric
4 tamarind fruits
Blend the ground spices with enough water, then prepare the aromatic ingredients to be sautéed in oil: 1 finely chopped shallot, curry leaves, cardamom, and cinnamon.
Then sauté the prepared aromatic ingredients until they are fragrant and golden brown.
Then add the blended spices and cook until slightly dry, then add enough water and add the chopped green chilies.
Add the potatoes and cook until boiling. Here, I wait until it boils twice.
I marinated the squid with salt and lime juice for about 5 minutes. Then add the squid and cook for 2 to 3 minutes so that the squid does not harden. Cook until the squid boils over medium heat. Now the red squid is ready to serve.
The squid with red cooking sauce is ready to serve. Serve it with warm white rice and it will automatically taste very special. The sauce has an authentic savory and naturally sweet taste from the squid, making it even more delicious. Therefore, use fresh squid for maximum results.
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When served, my husband really enjoyed it. He finished a full bowl with rice in no time that afternoon. He said it was just the right level of spiciness, and the savory flavor was perfect for a lunch meal.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.