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Ingredients
- Serves 2-4 people
500 g Squid
1 litre Cooking Oil
500 g Wheat Flour
1 Egg
7 g Baking Powder
15 g Chicken Powder
200 ml Water
500 g Wheat Flour
50 g Butter
1000 ml Coconut milk
5 g Salt
5 g Sugar
5 g White Pepper
7 pcs Salted Eggs Yolks
30 g Leek, thinly sliced
20 g Cayenne Pepper, thinly sliced
10 g Curry Leaves
Cumi Telur Asin
A popular dish that’s consistently trending in the Indonesian food scene, Cumi Telur Asin or salted egg squid is a rice bowl topping found in many eateries. Coated with a creamy umami sauce, this crispy, battered squid is easier to whip up than you think. You can also pair this delectable salted egg sauce with chicken or a variety of other seafood, such as crab, shellfish and fish.
- Medium
- 60 min
- 15 min
- 15 min
- 3 steps
- 17 Ingredients
- Medium
- 3 steps
- 17 Ingredients
- 60 min
- 15 min
- 15 min
Instructions
-
Make batter
- In a medium bowl, add in flour, egg, baking powder, chicken powder and water.
- Mix well and set aside.
-
Deep fry squid
- Cut the squid into ½ cm thickness accordingly.
- In a plate with wheat flour, coat the squid well with flour.
- Dip the squid into the batter. Repeat for the rest.
- In a pan, add in 1 litre of oil and heat well at about 150 degrees Celsius. Add in the squids and fry it for about 4 minutes or until golden brown.
- Remove and set aside.
-
Add in salted egg sauce
- With a grinder or a spoon, grind the salted egg yolks until completely smooth.
- In a pan, add in butter and heat it over medium heat. Once melted, add in the salted egg yolks and stir till creamy.
- Add in coconut milk, salt, sugar and pepper. Mix well.
- Add in leek, curry leaves, cayenne pepper and the fried squids.
- Fold it in gently until the fried squids are evenly coated with the sauce.
- Remove from heat.
Plate and Serve!
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Ingredients
- Serves 2-4 people
-
500 g Squid
1 litre Cooking Oil
500 g Wheat Flour
1 Egg
7 g Baking Powder
15 g Chicken Powder
200 ml Water
500 g Wheat Flour
50 g Butter
1000 ml Coconut milk
5 g Salt
5 g Sugar
5 g White Pepper
7 pcs Salted Eggs Yolks
30 g Leek, thinly sliced
20 g Cayenne Pepper, thinly sliced
10 g Curry Leaves
Nutrition
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