Stuffed Cuttlefish (Cumi Isi Tahu Montok)
Embark on a culinary adventure with this delightful recipe for Stuffed Cuttlefish, a dish that beautifully combines the tender texture of cuttlefish with a savory tofu filling. This Indonesian-inspired dish is perfect for family gatherings or special occasions, sure to impress with its unique flavors and vibrant presentation. Below, you’ll find the detailed ingredients, nutritional information, and step-by-step instructions to create this delectable meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh cuttlefish (cumi) | 10 pieces |
| Shallots (bawang merah) | 5 pieces |
| Garlic (bawang putih) | 3 cloves |
| Onion (bawang Bombay) | 1 piece |
| Tomato (tomat) | 1 piece |
| Chili sauce (saus sambal) | 2 packets (1000) |
| Water | 250 ml |
| Kecap Bango (sweet soy sauce) | To taste |
| Tomato sauce (saus tomat) | To taste |
| Cooking oil (minyak goreng) | To taste |
| Salt (garam) | To taste |
| Flavoring (penyedap) | To taste |
Filling Ingredients:
| Ingredient | Quantity |
|---|---|
| Silken tofu (tahu sutra) | 3 pieces (pre-salted) |
| Shallots (bawang merah) | 3 pieces |
| Garlic (bawang putih) | 2 cloves |
| Ground black pepper (lada bubuk) | To taste |
| Kecap Bango (sweet soy sauce) | To taste |
Nutritional Information
(Estimated per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 800 mg |
Instructions
-
Prepare the Cuttlefish:
Begin by cleaning the cuttlefish thoroughly. Remove the ink sac and gently detach the head. Rinse the cuttlefish under cold water, then squeeze the juice of a lemon over them. Let them marinate for a few minutes before rinsing again to eliminate any remaining impurities. -
Make the Filling:
In a food processor, blend the shallots and garlic until smooth. In a pan over medium heat, add a splash of cooking oil and sauté the blended mixture until fragrant. Next, crumble the pre-salted silken tofu into the pan and stir it in with the sautéed aromatics. Season with ground black pepper and kecap Bango to taste. Cook until everything is well combined and heated through, then remove from heat and let it cool. -
Stuff the Cuttlefish:
Once the tofu mixture has cooled, carefully stuff each cuttlefish with the filling until they are well packed but not overstuffed. Set aside any remaining filling for later use. -
Prepare the Sauce:
In a clean pan, heat a bit of cooking oil and add the shallots and garlic, finely chopped. Sauté until golden brown and aromatic. Next, add water, chili sauce, and tomato sauce. Allow the mixture to come to a simmer. -
Cook the Cuttlefish:
Once the sauce is simmering, carefully place the stuffed cuttlefish into the pan, ensuring each piece is submerged in the sauce. Add the diced onion, salt, and flavoring to taste. Allow the mixture to cook over medium heat, making sure to turn the cuttlefish gently so they cook evenly. After a few minutes, add the chopped tomato and a splash of kecap Bango. Cook for an additional 5-7 minutes, or until the cuttlefish are tender but not rubbery. -
Serve:
Once cooked, remove the stuffed cuttlefish from the pan and arrange them on a serving platter. Drizzle the remaining sauce over the top, garnish with fresh herbs if desired, and serve warm with steamed rice or as part of a larger meal.
Enjoy the vibrant flavors and unique textures of this Stuffed Cuttlefish dish, a true testament to the beauty of Indonesian cuisine that will undoubtedly leave a lasting impression on your guests!
