Ingredients

Wet Rampah

Method

  1. Bring a pot of water to the boil. Add the Macaroni and cook for one minute less than packet instructions so the pasta is almost cooked.
  2. Remove pasta from pot using a net or colander. Set aside.
  3. Wash and soak the rice for 10 minutes and drain. Set aside.
  4. Steam the rice with coconut milk and a pinch of salt till cooked.
  5. After cooking, rest at room temperature.
  6. Next boil the squid in water for 1 minute and strain, set aside.
  7. Mix the steamed rice and San Remo Macaroni then stuff in the squid until 3/4 full and close the opening with a toothpick.
  8. To make the wet rempah paste, blend together the chilli paste, shallot, garlic, ginger and lemon grass with 1 cup of water.
  9. Heat oil in a sauce pan and fry the blended ingredients until fragrant.
  10. Add the coconut milk, turmeric, tamarind skin and fenugreek.
  11. Put in the stuffed squids into the sauce.
  12. Season with salt and sugar.
  13. Simmer until the sauce thickens.
  14. Slice the squid to serve.