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
Recipe Courtesy of
Asian Food Network

Cumi Bakar Jimbaran

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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

  1. 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.


  2. 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.
    Grill squid


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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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