Oseng Cumi Kering with Tempe: Indonesian Seafood Stir-Fry

Introduction

At the heart of Indonesian cuisine lies a rich tapestry of flavors that meld together to create dishes that are both comforting and bursting with umami goodness. One such dish, Oseng Cumi Kering with Tempe, exemplifies this culinary tradition, combining the savory depth of dried squid (cumi kering) with the hearty, nutty flavor of tempeh. This dish is particularly appreciated for its simplicity, balanced taste profile, and health-conscious approach—being free of added salt, yet still incredibly flavorful. It offers a delightful experience, blending chewy dried squid with crispy-tempeh bits, all coated in a savory sauce that is both satisfying and nourishing. Whether served as a main course or a savory side, this recipe from Love With Recipes offers a traditional Indonesian flavor experience that can be enjoyed by everyone, even those limiting sodium intake. The absence of salt and the strategic use of condiments like oyster sauce, sweet soy sauce, and soy sauce ensure a layered, umami-rich flavor that will excite your palate without overwhelming it.

This dish is perfect for busy weeknights when you crave something quick yet wholesome. It’s also a fantastic way to introduce Indonesian flavors to those unfamiliar with Southeast Asian cuisine. The ingredients are accessible, and the cooking process is straightforward, making it suitable for cooks of all skill levels. Plus, the flexible seasoning allows you to customize the heat level and flavor intensity according to your preference, ensuring each plate is personalized and delicious. Dive into this culinary journey and discover how simple ingredients can come together to create an extraordinary dish that embodies the vibrant spirit of Indonesian home cooking.

Time

Total preparation and cooking time: approximately 30 minutes

This includes prep work, such as rinsing and chopping, as well as the cooking process. The actual active cooking time is about 20 minutes, making it a perfect quick meal option.

Needed Equipment

• Large skillet or wok
• Strainer or colander
• Cutting board
• Sharp knife
• Measuring spoons
• Spatula or cooking spoon
• Small bowl for mixing sauces (optional)
• Stove or cooktop
• Paper towels or clean kitchen towel
• Serving dish

Tags

• Indonesian cuisine
• Dried seafood
• Tempeh
• Quick recipes
• Low-sodium dishes
• Stir-fry
• Healthy
• Vegetarian option (with tofu)

Serving Size

Serves approximately 2-3 people as a main course; can be adjusted based on portion size or number of side dishes.

Difficulty Level

Easy—ideal for beginner cooks or busy households looking for a flavorful yet straightforward dish to prepare in under 30 minutes.

Allergen Information

Note: For those with seafood allergies or gluten sensitivities, consider substituting dried squid with mushroom or seitan for umami flavor, and use gluten-free soy sauce or tamari.

Dietary Preference

Vegetarian option possible with tofu substitution; vegan adaptation can omit oyster sauce or replace with mushroom-based sauce.

Course

Main dish, Side dish

Cuisine

Indonesian

Ingredients

Instructions

Step 1: Preparing the dried squid

Begin by handling the dried squid, which is a key ingredient in this dish. Rinse the dried squid thoroughly under cold, running water to remove surface salt and any impurities. This step is crucial because dried squid tends to be quite salty, and rinsing helps to balance the flavor profile of the final dish. After rinsing, place the squid on a clean kitchen towel or paper towels to drain excess water. Pat dry gently to avoid tearing the thin, chewy pieces. Once dried, you can cut the squid into smaller, manageable pieces if they are large, ensuring they are evenly distributed during cooking. Set aside.

Step 2: Preparing the tempeh

While the squid is being rinsed, prepare the tempeh. Use a sharp knife to cut the tempeh block into small cubes, approximately 1-inch in size, to ensure even cooking and better absorption of flavors. To enhance the texture and flavor, some cooks prefer to lightly fry or pan-fry the tempeh before adding it to the dish, but in this recipe, we will cook it directly in the stir-fry process for simplicity and health considerations. Keep the cut tempeh ready on the side.

Step 3: Sautéing garlic and aromatics

Heat a large skillet or wok over medium heat. Add the tablespoon of margarine and allow it to melt completely, spreading it evenly across the cooking surface. Once melted, add the smashed garlic cloves. Sauté the garlic in the margarine, stirring constantly to prevent burning, until they turn golden brown and release a fragrant aroma. This process takes about 1-2 minutes and is essential to develop the base flavor of the dish. The garlic should be fragrant but not burnt; adjusting the heat as necessary to avoid bitterness.

Step 4: Cooking the tempeh and squid

Next, add the rinsed dried squid to the skillet with garlic and margarine. Sauté the squid briefly, about 1-2 minutes, to release its aroma and soften slightly. Be gentle, as dried squid can become rubbery if overcooked initially. Then, add the pre-cut tempeh pieces to the pan, stirring to combine. Let the tempeh cook with the squid and garlic for about 3-4 minutes, allowing the tempeh to develop a slight crispness on the edges while absorbing the flavors of the aromatics.

Step 5: Seasoning the dish

Now, pour in the oyster sauce sachet, sweet soy sauce, soy sauce, and sprinkle freshly ground pepper. If you desire a spicy kick, add sliced chili at this stage. Stir everything vigorously to ensure an even coating of sauces on all ingredients. The sauces contribute a rich umami flavor, while the pepper adds a subtle heat. Continue stirring for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken, coating the squid and tempeh evenly.

Step 6: Final tasting and adjustments

Once the ingredients are well combined and heated through, taste the dish, adjusting the seasoning if necessary. Since the recipe intentionally avoids adding salt, the flavor should primarily come from the sauces and seasoning. If you find the dish too mild, consider adding a splash more soy sauce or a pinch of sugar to enhance the umami and balance the flavors. Turn off the heat once satisfied with the taste and aroma.

Step 7: Serving

Transfer the hot, flavorful Oseng Cumi Kering with Tempe to a serving dish. This dish pairs beautifully with steamed rice, which helps to balance the intensity of the flavors. Alternatively, it can be served as a standalone light meal or part of a larger Indonesian feast with other side dishes such as sambal, fried vegetables, or fresh herbs. Garnish with additional sliced chili or chopped scallions if desired, and enjoy immediately for the best texture and flavor.

Preparation Tips

• Rinsing dried squid: Always rinse thoroughly to remove excess salt, especially if you are on a low-sodium diet. This step ensures the dish remains flavorful without being overly salty.
• Adjusting spice level: The optional chili adds heat; modify or omit based on your preference. Fresh chili or dried chili flakes can also be used for more intense heat.
• Tempeh alternatives: For a different texture or protein source, substitute tempeh with firm tofu, seitan, or even chicken for non-vegetarian options.
• Flavor balancing: Since no salt is added, rely on the umami-rich sauces to develop flavor. Consider adding a dash of lime juice or a sprinkle of toasted sesame seeds for additional depth.

Nutritional Information

Tips and Tricks

• Cooking squid: Rinsing dried squid is essential for controlling saltiness. Additionally, avoid overcooking initially to prevent it from becoming rubbery; brief sautéing keeps it chewy but tender.
• Layering flavors: The combination of oyster sauce, sweet soy, and soy sauce creates a complex umami profile. Feel free to experiment with small amounts of fish sauce or mushroom soy for added depth.
• Texture contrast: For extra crunch, consider adding chopped fried shallots or peanuts as garnish before serving.
• Health considerations: To reduce fat content, use less margarine or substitute with a splash of sesame oil for flavor.

Add-ons and Variations

• Vegetables: Incorporate sliced bell peppers, carrots, or green beans during the stir-fry for added color and nutrition.
• Extra protein: Add scrambled eggs or cooked shrimp for a richer dish.
• Spice level: Increase chili or add a dash of chili paste for a fiery kick.
• Fresh herbs: Garnish with chopped cilantro or scallions for freshness and aroma.

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian sambal or chili sauce
• Stir-fried vegetables with garlic and sambal
• Fresh cucumber and tomato salad

Improvements

• Use homemade or homemade-style sauces to control ingredients and flavor intensity.
• Incorporate additional umami elements like dried shiitake mushrooms rehydrated and sliced.
• Experiment with different types of dried seafood, such as dried anchovies, for variation.
• Adjust cooking times to achieve desired textures—crispier tempeh or softer squid.

Save and Store

Leftover Oseng Cumi Kering with Tempe can be stored in an airtight container in the refrigerator for up to 2 days. For best taste and texture, reheat in a skillet over medium heat, stirring occasionally until warmed through. Do not freeze, as the texture of tempeh and squid may deteriorate upon freezing and thawing. To preserve freshness, store sauces separately and combine during reheating if needed.

FAQ

Can I make this dish vegan?

Yes, substitute oyster sauce with mushroom-based vegan oyster sauce or a mix of soy sauce and mushroom extract. Use firm tofu instead of tempeh for added protein. Ensure all sauces used are vegan-friendly.

Is dried squid healthy?

Dried squid is a good source of protein and low in fat; however, it is naturally high in sodium. Rinsing thoroughly reduces salt content, making it a healthier choice for those monitoring salt intake.

How can I make this dish spicier?

Add more sliced chili, chili paste, or dried chili flakes according to your heat preference. Be cautious if serving to children or those sensitive to spicy foods.

Can I substitute tempeh with other proteins?

Absolutely. Firm tofu, seitan, or cooked chicken are excellent alternatives that will absorb the flavors well and cater to different dietary needs.

Conclusion

This Oseng Cumi Kering with Tempe is a shining example of Indonesian home cooking—simple, flavorful, and adaptable. The dish’s emphasis on umami-rich ingredients, combined with the chewy texture of dried squid and crispy tempeh, creates a satisfying experience that highlights the depth of Southeast Asian culinary traditions. Perfect for those seeking a low-sodium, high-flavor meal, it demonstrates how balancing sauces and careful preparation can yield extraordinary results without relying on salt. By exploring variations and complementary side dishes, you can tailor this recipe to suit any occasion or dietary preference. Dive into this authentic Indonesian recipe, and enjoy the rich, comforting flavors that Love With Recipes proudly shares with its community.

References

• Indonesian Food & Cookery by Sri Owen, 1994
• Seriouseats.com – Indonesian Dried Squid Recipes