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Ingredients

• 6 cleaned and skinned calamari totalling 500 gm, leave whole
• 4 candlenuts (substitute macadamia nuts), chopped fine
• 4 cloves garlic
• 2 tsp black pepper seeds
• 1 tsp coriander seeds
• 1/2 a level tsp cumin seeds
• 4 tbs sweet thick soya sauce (kecap manis)
• 4ts oil
• 3tbs finely ground raw rice
• 1 level tsp sugar
• 1/2 a level tsp salt
• 1/2 a level tsp turmeric powder
• ~~~~~~~~~~~~ relish INGREDIENTS ~~~~~~~~~~
• 1 small ripe but firm avocado, stone, skin and roughly cut
• 1 small red onion - peel and roughly cut
• 1/4 of a cucumber, discard seeds and roughly cut
• 3 birds eye chilies OR 2 fresh red chilies - very thinly sliced
• juice of 2 calamansi limes (cherry sized green asian limes)
• Fat pinch of salt (or to taste)

Description

My Version Of A Popular Indonesian Restaurant Dish, 'cumi Bakar'. Mine Is Messier To Prepare And Not As Pretty But I Honestly Think It Tastes Better. It Has A Mild, Fragrant Satay Flavour. Not Hot At All, The Chilies In The Relish Are Just Window Dress

Group Recipes