Squid Curry Stuffed With Tofu (Minang Gulai Cumi Isi Tahu)

Squid Curry Stuffed With Tofu
Spring Cleaning! I’m doing the spring cleaning for my freezer, so don’t get bored if I post about squid, fish, and shrimp for the next couple months.

This time, I tried a recipe from another blogger, Gulai Cumi Isi Tahu (English: Minangese Squid Curry Stuffed with Tofu). I enhanced this recipe with asam gelugur and ginger. Asam gelugur was added to make an authentic Sumatran recipe.

I sometimes can’t believe myself that I am able to make a good Minangese (or popular as Padangese) curry when I already moved out from my home country.  I recalled vividly that my parents were huge fans of Masakan Padang (Padangese dishes) that we often bought from the Padangese restaurants.

There are three secret ingredients in Minangese/Padangese curries, asam kandis (can be substituted for asam gelugur), turmeric leaves and blended wet spices (such as galangal, candlenuts, cumin, turmeric, and coriander).

Please review the old posts of mine here, here and here which were discussed about asam kandis and asam gelugur before.  Those two kind of asam are made from dried fruits and still related to Mangosteen.

You must be wondering where I get some of the foreign ingredients such as asam kandis, asam gelugur, and turmeric leaves. I don’t have asam kandis, so I substituted for kokum or gorakha that I can buy at the Caribbean/Indian grocers in Winnipeg. I still keep pieces of Asam gelugur in my freezer that were sent out to me from Jakarta by my friend. I planted turmeric root, harvested the leaves, so I can keep them in the freezer.


Gulai Cumi Isi Tahu
-Minangese Squid Curry Stuffed Tofu-

Ingredients:
500 whole squids, cleaned, drizzled with fresh squeezed calamansi juice over.
1 tofu, mashed
1-2 pieces of asam gelugur
1 lemongrass, take the white part and bruised
4 kaffir lime leaves
1 turmeric leaf, knotted
1 tbsp chopped green onions
400 mL coconut milk (I used 150 mL coconut cream, so I needed to dissolve with 250 mL homemade shrimp/seafood broth or clam juice)

Blend these spices:

6 shallots
3 cloves garlic
2 cayenne peppers or red long peppers
1 tbsp coriander seed
1/4 tbsp white peppercorns
4 candlenuts, toasted
1/4 tsp cumin
2-3 cm long turmeric
3 cm long galangal
salt as you desired

Directions:
1. Re-clean the squids by removing the heads.  Set aside.
2. Combine 1 tsp of wet blended spices, mashed tofu and green onions.
3. Take 1 squid and head. Place the upside down position of head (the tentacle goes first) into squid’s body
4. Fill in tofu mixture and close up the hole with the toothpick. Do for other squids until done.
5. Steam squids for 10-15 minutes.
6. In a wok, stir fry the rest of the wet blended spices, kaffir lime leaves, turmeric leaves and lemongrass until fragrant.
7. Add coconut cream, broth, and asam gelugur; stir. Season with salt and/or sugar if you need. Taste.
8. Place steamed stuffed squids in. Simmer for 15 minutes until the spices absorb. Remove from the heat.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.