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Ingredients
- Serves 2-4 people
1 kg squid, about 5 – 6 pieces
2 Eggs
5 g Chicken Powder
40 g Big Red Chilies
40 g Curly Red Chilies
30 g Shallots
30 g Garlic
10 g Ginger
20 g Tomato Sauce
20 g Sambal Sauce
15 g Oyster Sauce
18 g Sugar
10 g Chicken Powder
4 g Salt
30 g Thick Coconut Milk
250 ml Water
4 Lime Leaves
2 liters Cooking Oil
15 g Leeks
15 g Fried Onions
500 g Tapioca Flour
1 corn, cut into pieces
Cumi Saus Padang
Cumi Saus Padang is a well-loved Indonesian dish consisting of fried squid paired with a hot and spicy Padang sauce. It is one of the most popular ways of serving squid in Indonesia, and can generally be found in coastal cities with an abundance of seafood. Enjoy this delicious meal for dinner with a bowl of white rice!
- Easy
- 60 min
- 30 min
- 15 min
- 2 steps
- 21 Ingredients
- Easy
- 2 steps
- 21 Ingredients
- 60 min
- 30 min
- 15 min
Instructions
-
Deep fry squid
- Cut the squid into ½ cm thick rings and place them in a bowl.
- Add 1 egg and chicken powder. Mix well.
- Evenly coat the squid rings with tapioca flour.
- With some preheated oil, fry the squid rings until golden brown and set aside.
-
Fry ingredients
In a blender, add big red chilies, curly red chilies, shallots, garlic and ginger.
With some oil, sauté the spice paste until fragrant and that the oil separates.
Add tomato sauce, sambal sauce, oyster sauce, sugar, chicken powder and thick coconut milk. Stir well.
Once it comes to a boil, add a well beaten egg and stir well. This acts as a thickener to the sauce.
Once the sauce thickens, add in the fried squid rings and corn. Stir well and coat evenly with sauce.
Remove and set aside
Plate and Serve!
Garnish with green and fried onions before serving
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Ingredients
- Serves 2-4 people
-
1 kg squid, about 5 – 6 pieces
2 Eggs
5 g Chicken Powder
40 g Big Red Chilies
40 g Curly Red Chilies
30 g Shallots
30 g Garlic
10 g Ginger
20 g Tomato Sauce
20 g Sambal Sauce
15 g Oyster Sauce
18 g Sugar
10 g Chicken Powder
4 g Salt
30 g Thick Coconut Milk
250 ml Water
4 Lime Leaves
2 liters Cooking Oil
15 g Leeks
15 g Fried Onions
500 g Tapioca Flour
1 corn, cut into pieces
Nutrition
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