cara masak cumi asin tidak alot
cara masak cumi asin tidak alot is a easy Indonesian recipe that serves 4. 250 calories per serving. Recipe by mbok midut on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $21.19 total, $5.30 per serving
Ingredients
- 500 g Cumi Asin (Salted Squid) (cleaned, rinsed, cut into bite‑size pieces)
- 2 pieces Bay Leaf (adds fragrance during boiling)
- 2 tablespoons Vegetable Oil (high smoke‑point oil for stir‑fry)
- 6 cloves Garlic (thinly sliced)
- 3 cloves Shallot (thinly sliced)
- 100 g Mixed Chilies (bird’s eye or any hot chilies, sliced)
- 1 medium Tomato (diced)
- 3 pieces Betel Leaves (Pete) (whole leaves, adds aroma)
- 50 ml Water (for simmering)
- 1 teaspoon Salt (adjust to taste at the end)
- 1 teaspoon Sugar (balances acidity)
- 250 g Fried Tofu (cut into cubes, pre‑fried)
- 250 g Fried Tempeh (cut into cubes, pre‑fried)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (adds sweetness and color)
- 2 tablespoons Oyster Sauce (umami depth)
Instructions
Boil the Squid
Place the cleaned cumi asin in a large pot with enough water to cover, add the bay leaves, and bring to a boil. Reduce heat and simmer for 5‑10 minutes until the squid is just tender and the excess salt has leached out.
Time: PT10M
Temperature: 100°C
Drain and Cool
Turn off the heat, pour the squid into a colander, and rinse briefly under cold water to stop cooking. Let it drain completely.
Time: PT2M
Quick Stir‑Fry Squid
Heat the vegetable oil in a frying pan over medium‑high heat. Add the boiled squid and toss for about 2 minutes until the pieces turn a light golden‑brown color.
Time: PT2M
Temperature: 180°C
Aromatics
Add the sliced garlic and shallots to the pan. Stir‑fry for another 2 minutes until fragrant and the shallots become translucent.
Time: PT2M
Temperature: 180°C
Add Chilies, Tomato, and Betel Leaves
Stir in the mixed chilies, diced tomato, and whole betel leaves. Cook for 2 minutes, allowing the tomato to soften and the flavors to meld.
Time: PT2M
Temperature: 180°C
Simmer with Water
Pour in 50 ml of water, increase the heat to bring the mixture to a gentle boil, and let it simmer for 3 minutes so the sauce coats the squid evenly.
Time: PT3M
Temperature: 100°C
Season to Taste
Taste the dish. Add a pinch of salt and a teaspoon of sugar if needed, then stir for 1 minute to dissolve.
Time: PT1M
Add Tofu and Tempeh
Add the fried tofu and fried tempeh cubes. Stir‑fry for 2 minutes so they absorb the sauce and warm through.
Time: PT2M
Temperature: 180°C
Finish with Sauces
Stir in the sweet soy sauce and oyster sauce. Mix well for 1 minute until the sauce thickens slightly and glazes the ingredients.
Time: PT1M
Temperature: 180°C
Rest and Serve
Reduce the heat to low, turn off the stove, and let the dish rest for a minute. Serve hot with steamed rice and a side of sliced cucumber (lalap).
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Low Sodium (reduced salt), High Protein, Contains Soy, Contains Shellfish
Allergens: Shellfish (squid), Soy (tofu, tempeh, soy sauce), Wheat (some oyster sauces)
Ingredient Substitutions
- Instead of Cumi Asin (Salted Squid): Fresh squid (brined), Frozen squid
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Shallot: Red onion
- Instead of Mixed Chilies: Red pepper flakes
- Instead of Tomato: Tomato paste (1 tbsp)
- Instead of Salt: Low‑sodium soy sauce
- Instead of Sugar: Palm sugar
- Instead of Fried Tofu: Firm tofu (pan‑fried)
- Instead of Fried Tempeh: Soy‑based meat substitute
- Instead of Sweet Soy Sauce (Kecap Manis): Regular soy sauce + brown sugar
- Instead of Oyster Sauce: Mushroom sauce
Equipment Needed
- Large Pot
- Colander
- Frying Pan or Wok
- Wooden Spoon or Spatula
- Cutting Board
- Chef Knife
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Boil the squid with bay leaves to draw out excess salt
- Quick stir‑fry to keep the squid tender and not over‑cooked
- Adjust seasoning after adding water to balance salt and sweetness
- Add fried tofu and tempeh last so they absorb the sauce without becoming soggy
Chef Tips from the Video
- Add a splash of lime juice just before serving for extra brightness
- Use fresh bay leaves for a more aromatic broth
- If you prefer less heat, remove the seeds from the chilies before slicing
Troubleshooting
Squid turns rubbery and tough
Do not over‑boil; keep the initial boil to 5‑10 minutes and stir‑fry only briefly.
Dish is too salty
Add a little more water and a pinch of sugar, then simmer for a minute to dilute the salt.
Sauce is too thin
Increase the heat to reduce the liquid a bit longer, or add a teaspoon of cornstarch slurry.
Tofu or tempeh falls apart
Use firm tofu and cut tempeh into larger cubes; add them at the end and stir gently.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Can be frozen for up to 1 month; thaw before reheating
Room temperature: Do not keep at room temperature for more than 2 hours
Make-Ahead Tips
- Boil the squid and store it in the fridge; add it to the stir‑fry when ready
- Pre‑fry tofu and tempeh a day ahead and keep them sealed
- Prepare the chili‑tomato mixture and keep it in a small container for quick assembly
Frequently Asked Questions
What is the cultural significance and history of Cumi Asin in Indonesian cuisine?
Cumi asin (salted squid) is a traditional preservation method used by coastal communities in Indonesia to extend the shelf‑life of fresh squid. Historically it was a staple protein for fishermen and is now enjoyed as a flavorful ingredient in many home‑cooked dishes, especially during Ramadan for sahur and buka puasa meals.
What are the traditional regional variations of Cumi Asin in Indonesian cooking?
In West Java, cumi asin is often cooked with sweet soy sauce and peanuts; in Central Java, it may be braised with coconut milk; while in Sumatra, it is commonly stir‑fried with fiery chilies and aromatic herbs like daun salam and petai. Each region adapts the basic salted squid to local flavor profiles.
How is Cumi Asin traditionally served in Indonesian households?
Traditionally, the cooked cumi asin is served hot alongside steamed white rice, accompanied by fresh vegetable sides such as cucumber slices (lalap) or boiled greens. It is also paired with sambal for extra heat during festive meals.
During which Indonesian celebrations is Cumi Asin commonly prepared?
Cumi asin is especially popular during Ramadan for the pre‑dawn meal (sahur) and the breaking of fast (buka puasa). It also appears at coastal festivals and family gatherings where preserved seafood is celebrated.
What authentic ingredients are essential for traditional Cumi Asin dishes versus acceptable substitutes?
Authentic ingredients include salted squid, daun salam (bay leaf), petai (stink beans) or betel leaves, and Indonesian sweet soy sauce (kecap manis). Acceptable substitutes are fresh squid that has been lightly brined, regular soy sauce mixed with brown sugar, and regular chilies if bird’s eye chilies are unavailable.
What other Indonesian dishes pair well with this Reduced Salt and Tender Cumi Asin Stir‑Fry?
It pairs beautifully with steamed jasmine rice, a simple cucumber and carrot salad (lalap), and side dishes like urap sayur (vegetable salad with coconut dressing) or sambal terasi for extra heat.
What makes this Reduced Salt and Tender Cumi Asin Stir‑Fry special in Indonesian cuisine?
The recipe uniquely reduces the intense saltiness of traditional cumi asin by boiling with bay leaves, then quickly stir‑frying to retain a pleasant chew. Adding tofu, tempeh, and a sweet‑savory sauce creates a balanced, protein‑rich main that feels both traditional and modern.
What are the most common mistakes to avoid when making Reduced Salt and Tender Cumi Asin Stir‑Fry?
Common mistakes include over‑boiling the squid, which makes it rubbery; over‑stir‑frying, which turns the texture soft; and adding too much salt at the end, forgetting that the squid was already salty. Follow the short boil and quick stir‑fry steps to keep it chewy and flavorful.
Why does this Cumi Asin recipe use a brief stir‑fry after boiling instead of a long simmer?
A brief stir‑fry preserves the squid’s natural chewiness while allowing the sauce to coat the pieces. A long simmer would break down the protein fibers, resulting in a mushy texture that defeats the goal of a tender‑but‑not‑soft bite.
Can I make this Reduced Salt and Tender Cumi Asin Stir‑Fry ahead of time and how should I store it?
Yes, you can boil the squid and keep it refrigerated for up to 3 days. Assemble the stir‑fry just before serving, or fully cook and store in an airtight container; reheat gently on low heat to prevent the squid from becoming rubbery again.
What does the YouTube channel mbok midut specialize in?
The YouTube channel mbok midut focuses on practical Indonesian home cooking, sharing family‑style recipes that simplify traditional dishes, often emphasizing techniques to reduce salt, improve texture, and make meals suitable for everyday meals and Ramadan fasting periods.
How does the YouTube channel mbok midut's approach to Indonesian cooking differ from other cooking channels?
mbok midut emphasizes quick, no‑fuss methods that adapt classic Indonesian flavors for modern home kitchens, such as boiling salted seafood to cut excess salt and using readily available ingredients, whereas many other channels stick to more elaborate, time‑intensive preparations.
Last updated: August 31, 2026
