Stuffed squid
Nasi kuning
- 500 GRAM SQUID, cleaned
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 50 GRAM NOODLES, soaked
- 50 GRAM DRIED MUSHROOMS, soaked and cut
- 1 TSP FIVE SPICES POWDER
- 1 TBSP SOY SAUCE
- 400 GRAM MINCED PORK
- 300 GRAM RICE
- 1 1/2 CUP COCONUT MILK
- 1 CUP CHICKEN STOCK
- 1 SALAM LEAF
- PIECE OF TURMERIC ROOT, sliced or 1 TSP TURMERIC POWDER
- PIECE OF LEMON GRASS, bruised
- PIECE OF GALANGAL ROOT, sliced
Stir fry the onion and the garlic for three minutes. Mix the pork mince with the onions and the garlic, five spice powder, mushrooms, noodles and soy sauce and stuff the squid with this mixture. Fry the squid 10 minutes on each side and slice them.
Put all ingredients together and bring to the boil. Cook 10 minutes on medium heat and 10 minutes on very low heat. Take out the salam leaf, the lemon grass and galangal. Shape the rice into a cone or mountain. Serve with cucumber and tomato, ayam panggang and sambal oelek trassie.
Nasi kuning is served at Hindu festivals and popular on Java and Bali. The conical shape represents the sacred Hindu mountain Meru, and yellow is one of the four important Hindu colors and means sun or royalty. I the Netherlands, I have seen Nasi kuning served for Easter.
On the 4th of March 1621, the Dutch, who had conquered the island of Java, named it "Batavia". Click on culinary calendar for more links between cooking and celebration.
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