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
Recipe Courtesy of
Asian Food Network

Cumi Saus Padang

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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

  1. 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.
    Deep fry squid


  2. 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

    Fry ingredients


Plate and Serve!

Garnish with green and fried onions before serving

Plate and Serve!
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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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