Ingredients

  • Serves 2-4 people
  • 300 g Salted Squid

    100 g Green Chilies, cut ½ cm diagonally

    4 Red Chilies, cut ½ cm diagonally

    5 Green Tomatoes, quartered

    1 Red Tomato, cut into 6 

    2 Leeks, cut ½ cm diagonally 

    7 Shallots, sliced thinly

    3 cloves Garlic, sliced thinly

    10 g Galangal, smashed

    3 pieces Lime Leaves, remove the core

    19 g Oyster Sauce

    100 ml Water

    5 g Chicken Powder

    19 g Chili Sauce

    4 g White Pepper

    8 g Sugar

    30 ml Cooking Oil

Cumi Asin Cabe Hijau
Recipe Courtesy of
Asian Food Network

Cumi Asin Cabe Hijau

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Cumi Asin Cabe Hijau is an Indonesian seafood dish made from salted squid paired with a spicy green chili sauce. The strong taste of the salted squid is perfectly complemented by the savory spice to create a dish with well-balanced flavors. Serve as a side dish with warm rice for a delicious afternoon meal.
  • Easy
  • 60 min
  • 20 min
  • 10 min
  • 2 steps
  • 17 Ingredients
  • Easy
  • 2 steps
  • 17 Ingredients
  • 60 min
  • 20 min
  • 10 min

Instructions

  1. Boil squid

    • Boil the squid for 20 minutes and give it a good rinse. Set aside.

    • Cut the squid to desired size or leave it as a whole.

    Boil squid


  2. Make green chili squid

    • Sauté the shallots, garlic and galangal until fragrant.

    • Add red chilies, green chiles, green tomatoes, red tomatoes, lime leaves, leek and orange leaves. Sauté well.

    • Add the squid, water, oyster sauce, chicken powder, chili sauce, white pepper and sugar. Stir well.

    • Simmer for about 15 minutes until the spices are absorbed and the sauce is reduced. 

    • Remove and set aside to serve.

    Make green chili squid


Plate and Serve!

Garnish with fried shallots and serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g Salted Squid

      100 g Green Chilies, cut ½ cm diagonally

      4 Red Chilies, cut ½ cm diagonally

      5 Green Tomatoes, quartered

      1 Red Tomato, cut into 6 

      2 Leeks, cut ½ cm diagonally 

      7 Shallots, sliced thinly

      3 cloves Garlic, sliced thinly

      10 g Galangal, smashed

      3 pieces Lime Leaves, remove the core

      19 g Oyster Sauce

      100 ml Water

      5 g Chicken Powder

      19 g Chili Sauce

      4 g White Pepper

      8 g Sugar

      30 ml Cooking Oil

    Nutrition
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