Cumi Puyuh

Original Cooking from Banyumas, Central Java, Indonesia

Quail egg stuffed squid

Ingredients :
2 carrots, 200 g, peeled
200 g pineapple, cleaned
2 cucumbers, 150 g, seeds discarded

Stuffing :
50 g tofu
1 stalk leek, 20 cm, cut finely
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g
4 squids, 400 g, cleaned, outher skin discarded
8 quail eggs, 240 g, boiled

Sauce :
2 Tbs cooking oil, 20 ml, for stir frying
50 g onion, cut finely
2 cloves garlic, 10 g, chopped
2 Tbs tomato sauce, 20 ml (supermarket)
2 Tbs chilli sauce, 20 ml (supermarket)
1/2 tsp salt (or to taste)
1 tsp ground pepper, 3 g (or to taste)
1 tsp granulated sugar, 5 g
1 tsp sago flour or corn flour, diluted with 100 ml water

Method :

1. Cut carrots, pineapple and cucumber into a slant.`
2. To stuffing : Mash tofu with a fork, mix with leek. Season with salt and pepper. Devide into 4 portions.
3. Take each time 1 squid. Stuff with 1 portion tofu mixture of Step 2 and 2 quail eggs. Secure with toothpick. Do not throwaway the squid head.
4. Sauce : Stir fry onion and garlic until aromatic. Lower flame and add tomato sauce and chilli sauce. Add squids, carrots, pineapple, cucumbers. Season with salt, pepper, and granulated sugar. Continue stir frying for some more minutes. Pour in sago floour liquid or corn flour liquid. Continue stir frying until squid are tender and sauce thickens.

Note :
4 servings.

Source : Selera Magazine, Juny 1994, Indonesia