When we were at Young, the oriental market on Mc. Phillips, to buy some stuffs for our house warming party, I saw pineapple cut squids in plastic bags in their freezers. Grabbed two bags of them, and thought I would make a cumi teutumeh, since I have asam sunti and frozen bilimbi (Indonesian belimbing sayur/wuluh) as well. Right after I put the frozen pineapple cut squids in the fridge to thaw, I changed my mind.
Being inspired by the original recipe of Ikan Panggang Pacak which uses fish that my family used to make at home, I made Cumi Panggang Pacak literally translated as the Northern Sumatran Bbq Squids.
800 g frozen pineapple cut squids, thawed
1 lemongrass, cut into a half and bruise
10 tbsp unsweetened desiccated coconut, you can add more (original recipe uses grated coconut of 1 coconut)
30 gr coconut cream powder
150 ml water
Grind into a paste
3 cloves garlic
3 toasted candlenuts
combination fresh red chilies and bird eye’s chilies as many as you want (In this recipe, I added few dried new Mexico chillies to get bright red color and fresh bird eye’s chilies to get the heat)
3 cm ginger, peeled
3 cm galangal, peeled
1/4 tsp ground turmeric
salt as desired
• Rinse off the squids with tub water.
• Drizzle lime and salt over and toss. Let stand for couple minutes.
• Combine coconut cream powder, water and lemon grass, bring to a boil.
• Add desiccated coconut and ground spices. Simmer for 15 minutes.
• Add squids. Turn off the stove and remove from heat.
• Let stand for another 15 minutes to marinate.
• Lay squids directly on the grill. Flip them right away as soon as one side is done. By using lemongrass for the brush, brush with the coconut mixture, then flip it over. Do the same thing for another side. Do these steps until all squids are done. Remove from the grill. Do not overcook the squids as you will get hard squids to bite.