Kenus Mebase Cumi Pedas ala Bali

6oo gram Small Squid/Cumi Kecil, clean the ink and put back the head into the body and seal with tooth pick, marinate with enough salt, lime juice and white pepper

2 Bay Leaves/Daun Salam

2 Lemon Grass/Serai, bruise them

30 gram Assam Juice/Kaffir Lime Juice/Air Asam/Jeruk Limau

3 Big Red Chilli/Cabe Merah Besar, cut lengthwise

60 gr Whole Small Red Chillies/Cabe Rawit Merah Utuh

Enough Fish/Chicken Stock as sauce

Salt

Little sugar

Chicken Powder/Kaldu Ayam Bubuk

50 gram Fresh Indonesian Basil Leaves/DaunKemangi, tear

20 gram Fried Shallot/Bawang Merah Goreng

Base be pasih/Bumbu Halus (Grind into a paste):

50 gram Curly Red Chillies/Cabai Merah Keriting

80 gram Red Shallots/Bawang Merah

40 gram Garlic/Bawang Putih

30 gram Ginger/Jahe

40 gram Candlenuts/Kemiri

30 gram Turmeric/Kunyit

10 gram Toasted  Dried Shrimp/Terasi Bakar

40 gram Tomato/Tomat

Methode:

Saute the grind ingredients with bay leaves, lemongrass  and assam juice. Stir until fragrant and add in the squids, stock, small chillies as level as the squids not too much water. Cook until the squids is cook well and the  sauce is reduce.

Lastly add in the red chilli, stir a while. And put in the serving plate.

Sprinkle with basil leaves and fried shallots before serving.