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
Recipe Courtesy of
Asian Food Network

Cumi Telur Asin

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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

  1. Make batter

    • In a medium bowl, add in flour, egg, baking powder, chicken powder and water. 
    • Mix well and set aside.


  2. 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.
    Deep fry squid


  3. 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.
    Add in salted egg sauce


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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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