How to Make Sambal Cumi: A Flavorful Indonesian Squid Sambal Recipe

Sambal Cumi, a fiery and flavorful Indonesian condiment, is a true testament to the country’s love for bold tastes. This spicy squid sambal is a delicious explosion of flavors and textures that will elevate any dish it accompanies.

Imagine tender, savory squid coated in a rich, spicy sambal – the perfect combination of heat and umami. It’s no wonder that this condiment is a staple in many Indonesian households. Whether you’re new to Indonesian cuisine or a seasoned foodie, this Sambal Cumi recipe is easy to follow and will impress your taste buds. Let’s dive in and discover the magic of making this spicy treat in your own kitchen!

Ingredients You’ll Need

For the Sambal:

• 100 grams fresh red chilies, stemmed
• 6 shallots, roughly chopped
• 4 cloves garlic, roughly chopped
• 2 cm ginger, peeled and roughly chopped
• 2 tbsp tomato paste
• 1 tsp shrimp paste (terasi)
• 1 tsp salt, or to taste
• 1/2 tsp sugar, or to taste

For the Squid:

• 500 grams squid, cleaned and cut into rings
• 1 tbsp lime juice
• 1/2 tsp salt
• 1 tbsp cooking oil

Aromatic Ingredients:

• 3 kaffir lime leaves
• 2 cm galangal, bruised
• 1 lemongrass stalk, bruised

Essential Tools for the Job:

• Mortar and pestle or food processor
• Wok or large frying pan
• Chef’s knife
• Cutting board

Spicy Sambal Cumi Ingredients

Step-by-Step Guide to Making Sambal Cumi:

Preparing the Squid:

1. Clean the squid thoroughly, removing the ink sac, quill, and cartilage.
2. Cut the squid tubes into rings and pat them dry with paper towels.
3. Marinate the squid rings with lime juice and salt for 15 minutes.

Making the Sambal:

1. In a dry pan over medium heat, lightly toast the chilies, shallots, garlic, and ginger until fragrant.
2. Grind the toasted ingredients using a mortar and pestle or a food processor until a coarse paste forms.
3. Heat the cooking oil in a wok or large frying pan over medium heat.
4. Add the ground sambal ingredients, tomato paste, shrimp paste, salt, and sugar.
5. Cook the sambal mixture, stirring frequently, until it darkens in color and releases its oil (about 10-15 minutes).

Cooking the Squid and Assembling the Dish:

1. Add the marinated squid rings, kaffir lime leaves, galangal, and lemongrass to the sambal.
2. Stir well to combine and cook until the squid is opaque and cooked through (about 5-7 minutes).
3. Remove and discard the kaffir lime leaves, galangal, and lemongrass before serving.

Cooking Sambal Cumi in a Wok

Tips and Tricks for the Best Sambal Cumi:

• Adjust the spiciness: Control the heat level by adjusting the number of chilies used. If you prefer a milder sambal, remove the seeds from the chilies before grinding.
• Shrimp paste alternative: If you don’t have shrimp paste, you can substitute it with 1 tablespoon of fish sauce.
• Don’t overcook the squid: Overcooked squid will become rubbery. Cook it just until it turns opaque.
• Fresh ingredients are key: Use fresh ingredients, especially the chilies, for the best flavor.

Serving Suggestions:

This versatile sambal is incredible with steamed rice, grilled fish, or even as a topping for noodles.

“Sambal Cumi pairs beautifully with a simple stir-fried vegetable dish,” says Chef [Name of Fictional Chef], a renowned Indonesian cuisine expert. “The spiciness of the sambal cuts through the richness of the squid, creating a balanced and flavorful meal.”

Storing Your Sambal Cumi:

Leftover sambal cumi can be stored in an airtight container in the refrigerator for up to 3 days. It’s even more delicious the next day!

Serving Sambal Cumi with Steamed Rice

FAQs about Making Sambal Cumi:

Can I use dried chilies instead of fresh ones?
Yes, you can substitute fresh chilies with dried ones. However, keep in mind that dried chilies will yield a slightly different flavor profile. If using dried chilies, soak them in hot water for about 30 minutes before grinding to rehydrate them.

What is shrimp paste, and where can I find it?
Shrimp paste (terasi) is a pungent fermented shrimp paste that adds a distinct umami flavor to Indonesian dishes. You can find it in most Asian grocery stores or online.

Can I freeze Sambal Cumi?
While it’s best enjoyed fresh, you can freeze Sambal Cumi for later use. Portion it into freezer-safe containers and thaw it in the refrigerator overnight when ready to use.

Making Sambal Cumi is a culinary adventure that allows you to experience the true essence of Indonesian flavors. With this easy-to-follow recipe, you’ll be able to recreate this spicy and savory condiment in your own kitchen. So go ahead, gather your ingredients, and embark on a flavor journey to Indonesia!

We’d love to hear about your Sambal Cumi making experience! Share your thoughts, comments, and photos with us below. And for more delicious Indonesian recipes, check out our articles on [link to: https://familycuisine.net/how-to-make-sambal-bajak/]Sambal Bajak[/link] and [link to: https://familycuisine.net/how-to-make-bumbu-rendang/]Bumbu Rendang[/link].