cara masak cumi asin tidak alot

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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