Cumi dan Tempe Asam Manis Pedas: A Delightful Fusion of Flavors
Cumi dan Tempe Asam Manis Pedas is a delightful Indonesian dish that brings together the tenderness of squid and the earthy taste of tempeh in a tangy, spicy sauce. This vibrant recipe is perfect for those looking to explore bold flavors and make a meal that’s sure to impress family and friends.
Ingredients
| Ingredients | Quantity |
|---|---|
| Squid (cumi) | 3 pieces |
| Tempeh | As desired |
| Tomatoes (potong dadu) | 2 pieces |
| Large red chilies (cabe merah) | 3 pieces, thinly sliced |
| Bird’s eye chilies (cabe rawit) | 7 pieces, thinly sliced |
| Bay leaf (daun salam) | 1 leaf |
| Galangal (lengkuas) | 1 piece, crushed |
| Shallots (bawang merah) | 4 pieces, thinly sliced |
| Garlic (bawang putih) | 4 cloves, thinly sliced |
| Cooking oil | As needed |
| Water | As needed |
| Seasoning | |
| Salt | To taste |
| Sugar | To taste |
| Pepper (merica) | To taste |
| Totele (seasoning powder) | To taste |
| Chili powder | To taste |
| Chili sauce or tomato sauce | To taste |
Instructions
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Preparation of Ingredients: Start by cleaning the squid. Slice the squid into circular pieces. Cut the tempeh into small cubes, set aside for later use.
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Sauté Aromatics: In a large skillet or frying pan, heat some cooking oil over medium heat. Add the sliced shallots and garlic. Sauté until fragrant, which should take about 2-3 minutes.
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Incorporate Tempeh: Once the aromatics are fragrant, add the diced tempeh to the pan. Stir-fry for a few minutes until the tempeh is lightly golden.
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Add Vegetables and Herbs: Introduce the diced tomatoes, bay leaf, and crushed galangal to the pan. Stir everything together and sauté for another 2-3 minutes, allowing the flavors to meld.
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Season the Dish: Add the seasoning ingredients—salt, sugar, pepper, totele, and chili powder. Pour in a splash of water and add the chili sauce or tomato sauce. Stir well and taste to adjust the seasoning as needed.
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Cook the Squid: Once the base is ready, gently fold in the squid pieces. Cook for about 5-7 minutes, or until the squid is cooked through and tender. Be careful not to overcook, as squid can become rubbery if left too long. If you notice a fishy smell, you can add a squeeze of lime or lemon juice to freshen it up.
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Final Adjustments: After the squid has cooked and absorbed the flavors, check the taste one last time. Adjust the seasoning with more salt, sugar, or chili sauce if desired.
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Serve: Once everything is well combined and the sauce has thickened slightly, remove from heat. Serve hot with steamed rice or as part of a larger Indonesian meal.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 25 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 600 mg |
This Cumi dan Tempe Asam Manis Pedas recipe captures the essence of Indonesian cuisine, combining fresh ingredients with bold flavors for a dish that’s both satisfying and easy to prepare. It’s a perfect way to introduce a bit of culinary adventure to your dinner table. Enjoy your cooking and the delightful journey into the world of flavors!
