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Indonesian Chef Association: Chef Expo 26-28 September 2018
Vindy Lee Cooking Demo: Spicy Marinated Grilled Squid (Cumi Bakar Saus Kecap Pedas)

Recipe:
1. SQUID
500 g cumi basah
Juice of 1 lime
Pinch of salt

Bumbu Halus:
3 kemiri
4 garlic
5 red shallots
1 cm turmeric
2cm ginger
1 tsp coriander seeds
1/2tsp Salt
1/4tsp Sugar, pepper

Add to "Bumbu Halus"
1T each: Oil, oyster sauce, kecap manis, honey,
1.5T each sambal sauce, ketchup

Wash and clean squid, marinate with juice of 1 lime and a pinch of salt for 1 hour
Grind all Bumbu Halus ingredients. Drain squid and discard lime juice. Mix with Bumbu Halus, marinade another hour
Grilling/saute: Cook marinated squid with some oil, baste with Bumbu Halus. 2-3mins on each side or test firmness until done

2. TUILE
160 g Water (Mixed with Squid Ink)
20 g Flour
40 g Oil

Combine in squeeze bottle and shake well.
Use a generous amount of oil on the flat pan. Drop batter in a circular patter, building up the batter. The water will begin to boil out creating little holes in tuile as per video. When most water has cooked out, begin to loosen sides of tuille. Scrape off tuille and rest on servers linen to absorb excess oil. Reserve for service

With Chefs: Henry Bloem, Yongki Gunawan, Chandra Yudasswara, Juna Rorimpandey, "Kungfu Muto" , Sisca Soewitomo, Mandif Warokka, Adhika Maxi, Dedy Sutan, Andrian Ishak, Daniel Edward.

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