Cumi Asin & Tempe in Oyster Sauce: A Delightful Bandung Recipe
Dive into the rich flavors of Indonesia with this delectable recipe for Cumi Asin & Tempe in Oyster Sauce, a beloved dish from Bandung that combines the savory notes of salted squid (cumi asin) with the comforting texture of tempe. Perfect for a weeknight meal or to impress your guests, this recipe is simple yet bursting with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted squid (cumi asin) | 100 grams |
| Small tempe (cut into cubes) | 1 board (approx. 200 grams) |
| Oyster sauce | 30 ml |
| Water | 150 ml |
| Chicken stock powder | To taste |
| Granulated sugar | To taste |
| Sweet soy sauce | To taste |
| 🌀 Sliced Seasoning 🌀 | |
| Garlic | 2 cloves |
| Shallots | 3 cloves |
| Red curly chili | 3 pieces |
| Red bird’s eye chili | 5 pieces |
| Small tomato | 1 piece |
| Green onion | 1 stalk |
Nutritional Information
(Nutritional values are approximate and can vary based on specific ingredients used and serving size)
| Nutrient | Per Serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~25 g |
| Carbohydrates | ~35 g |
| Fat | ~15 g |
| Fiber | ~3 g |
Instructions
-
Prepare the Salted Squid:
- Rinse the salted squid (cumi asin) thoroughly under cold running water to remove excess salt.
- Allow the squid to dry briefly before frying.
- Heat a frying pan over medium heat, adding enough oil to cover the bottom. Carefully fry the squid until cooked, taking care to cover the pan to avoid splatter. Once done, set aside.
-
Cook the Tempe:
- In the same pan, heat 3 tablespoons of cooking oil over medium heat.
- Add the sliced garlic, shallots, and both types of chili peppers to the pan. Sauté until fragrant and the onions become translucent.
- Incorporate the cubed tempe into the pan, stirring well to combine with the aromatics.
- Pour in the water and let the tempe cook until it’s half done, absorbing the flavors.
-
Combine Ingredients:
- Once the tempe is partially cooked, gently add the fried salted squid to the pan.
- Mix in the oyster sauce and sprinkle with granulated sugar. Stir everything together thoroughly to ensure an even distribution of flavors.
- Taste the mixture; if more saltiness is desired, add chicken stock powder to enhance the flavor profile.
-
Finish the Dish:
- Drizzle sweet soy sauce into the pan, stirring once more to blend.
- Just before serving, add the chopped tomato and green onion, mixing them in lightly.
- Allow everything to heat through for a minute before removing from the heat.
-
Serve:
- Serve the Cumi Asin & Tempe hot, either on its own or with steamed rice to soak up the delicious sauce. Enjoy the delightful combination of flavors and textures that this dish brings to your table!
Tips:
- For added spice, feel free to adjust the amount of red bird’s eye chili to your taste.
- This dish pairs beautifully with a side of fresh vegetables or a simple cucumber salad for a refreshing contrast.
Conclusion
This Cumi Asin & Tempe in Oyster Sauce recipe embodies the heart and soul of Indonesian cuisine, with its harmonious balance of flavors and textures. Perfect for sharing with family and friends, it’s a great addition to your culinary repertoire. Enjoy cooking and indulging in this flavorful dish that truly celebrates the essence of love in food!
