Squid with coconut gravy

You might seriously notice that nearly 80% of the lauk cooked used santan or coconut milk as its base ingredients. This was due to my husband's request that there needs to be 2 lauk, the least (ok?) for dinner or lunch. One is dry (examples are fried mix vegetables, ulam and etc.) and another is lauk with gravy (one of the exampke is here). Basically, it is not that difficult to prepare one such lauk (I mean with santan).

What you need to have is (1) 200 ml of santan equals to a box of Ayam brand santan- mix it with 2 cups of water, (2) 1/2 kg of squid, (3) 1 lemon grass, (3) tumeric, and (4) salt to taste. In preparing it firstly you need to:

1. In a pot, put squid and tumeric (you need to mash it using lesung)
2. Let the squid to become a little bit tender. To ensure this, let the water from the squid to be dried. It takes a few second for this process.
3. Once the water is dried, then only your pour the santan milk and water 
4. Add salt
5. Cook it for another few second before turning off the heat of the stove

Isn't that simple? Above is the picture taken when I served it for lunch yesterday. Together with it, I also served  sambal belacan and fried mix vegetables.