Resep Nasi Bakar Cumi (Sambalado Cumi)

Instructions

1. 1. Wash the rice clean, drain. 2. Heat oil in a frying pan, saute ground spices until fragrant. Then add galangal, lemongrass, bay leaves, lime leaves, liquid coconut milk and salt. 3. Then add the rice while  stirring. 4. Cook until the rice absorbs the coconut milk, then transfer and cook using a rice cooker. You can also cook rice using a steamer.
2. 1. Heat oil in a frying pan, saute the sliced ​​shallots and garlic until fragrant. 2. Add salted squid, stir-fry for a few moments. 3. Add chopped tomatoes, galangal, bay leaves, lime leaves, red chilies and stir-fry again. 4. Add enough water until the squid is submerged. 5. Add salt, sugar and seasoning. 6. Cook until the water reduces and the chili sauce thickens. Set aside.
3. 1. Place the rice on a banana leaf coaster then top with the squid sambalado filling. 2. Add cayenne pepper and basil leaves on top, then cover with more rice. 3. Wrap the rice tightly and secure both sides using toothpicks. 4. Grill the rice until the wrapping leaves turn brown (use low heat).
4. 1. The amount of water needed to cook rice depends on the type of rice used. Occasionally check the rice cooking. If the rice is still hard and there is little water left, you can add more water. 2. To eliminate the fishy smell and so that it is not too salty, boil the squid after washing it thoroughly. The length of boiling time can be adjusted to taste. 3. Banana leaves for wrapping rice should be warmed (passed) over the stove for a while, so that the leaves become soft and easy to use for wrapping later.