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Ingredients
- Serves 2-4 people
1 kg Squid
Ground spices (A):
30 g Curly Red Chili
25 g Shallots
20 g Garlic
15 g Turmeric
20 g Ginger
20 g Galangal
20 g Shrimp/Fish Paste, toasted
20 g candlenut, toasted
20 g Brown Sugar
60 g Red Tomatoes
20 ml Water
Spices (B):
5 g Bay Leaves
3 g Orange Leaves
1 stick Lemongrass, smashed
30 g Galangal, smashed
50 ml Oil
Seasoning (C):
5 g Sugar
5 g Salt
10 g Chicken Powder
Cumi Bakar Jimbaran
Seafood is a Balinese specialty and Cumi Bakar Jimbaran, a grilled squid dish cooked with a fragrant Jimbaran seasoning, is the dish of choice when dining at a Balinese seaside restaurant. An irresistible mix of sweet, savory and spicy, this recipe will take you to the warm sandy beaches of Indonesia without having to leave the comfort of your own home.
- Medium
- 60 min
- 20 min
- 15 min
- 2 steps
- 20 Ingredients
- Medium
- 2 steps
- 20 Ingredients
- 60 min
- 20 min
- 15 min
Instructions
-
Make spice paste
- In a blender, add in the ingredients in (A) and blend until smooth.
- In a frying pan, heat up some oil. Add in spices in (B) and the blended paste. Saute till fragrant. Add in all the ingredients in (C). Mix and cook well.
- Remove and set aside.
-
Grill squid
- Marinate the squid with the marinade seasoning briefly.
- In a non-stick grill, over medium heat, grill the squids for about 5 minutes and flip it around, brushing with more seasoning whenever necessary and evenly distributed.
- Grill for about 15 minutes or until well cooked.
Plate and Serve!
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Ingredients
- Serves 2-4 people
-
1 kg Squid
Ground spices (A):
30 g Curly Red Chili
25 g Shallots
20 g Garlic
15 g Turmeric
20 g Ginger
20 g Galangal
20 g Shrimp/Fish Paste, toasted
20 g candlenut, toasted
20 g Brown Sugar
60 g Red Tomatoes
20 ml Water
Spices (B):
5 g Bay Leaves
3 g Orange Leaves
1 stick Lemongrass, smashed
30 g Galangal, smashed
50 ml Oil
Seasoning (C):
5 g Sugar
5 g Salt
10 g Chicken Powder
Nutrition
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