Rendang Cumi - in coconut milk spiced stewed cuttlefish/squid

Rendang Cumiin coconut milk spiced stewed cuttlefish/squidBahan-Bahan:ingredients:5 cuttlefish/squid200 ml thick coconut milk (kental)50 gr grated coconut, roasted1 kunyit leaf2 jeruk purut leaves2 salam leaf1 asam kandis1 tbsp palm sugarHaluskan:bumbu:4 red lomboks6 cloves of garlic3 shallots1 tsp ketumbar, roasted3 cm jahe3 cm lengkuas / galangal1 tbsp saltCara membuat:preparation:Clean the cuttlefish and remove the ink bags and the hard parts. Pound or grind the ingredients for the bumbu into a paste.Heat a pan and add the bumbu and fry them together with the jeruk purut, the salam, the asam kandis, the palmsugar and the kunyit leaf for 4 minutes.Then add the coconut milk and cook over medium heat while stirring until it begins to thicken. Then add the cuttlefish and bring to the boil. Then continue to cook on low heat until the oil is released. Then add the grated coconut and cook until the sauce has thickened. Serve.