NASI LIWET CUMI HITAM

NASI LIWET CUMI HITAM

By Sandra Djohan | June 23, 2020 | 0

Ingredients

  • 1.5 cups of rice
  • 150 gr FRESH black ink squid (make sure you keep the ink when clean
  • 20 gr egg salted squid (dry)
  • 1 sachet squid ink optional
  • 3 cloves Shallots
  • 3 clove Garlic
  • 4 red chillies
  • 1 pandas leaves (optional)
  • 1 lemongrass
  • 1 lime leaf
  • 2 Salam leaves
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
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Ingredients

  • 1.5 cups of rice
  • 150 gr FRESH black ink squid (make sure you keep the ink when clean
  • 20 gr egg salted squid (dry)
  • 1 sachet squid ink optional
  • 3 cloves Shallots
  • 3 clove Garlic
  • 4 red chillies
  • 1 pandas leaves (optional)
  • 1 lemongrass
  • 1 lime leaf
  • 2 Salam leaves
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

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Instructions

  • prepare the ingredients
  • clean the fresh squid, I use a small black ink squid, I keep the ink on a separate bowl
  • sautee whole shallots, lemongrass, whole garlic, red chilies and pandan leaves all together with a combinations of oil and butter, I used 1 tablespoon oil and 1 tablespoon of blue band or just simple butter
  • add the dry squid to the mix and then the rice, mix well. Then add the fresh squid and also the squid ink to the mix, on this matter I also add one sachet store bought squid ink (but again this is just optional) mix all well then add water, salt and sugar to taste. add a couple of chili, lime leaves and Salam leaved to the rice mix.
  • transfer rice to a rice cooker, enjoy!!

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