Cumi Asin Tempe with Green Chili Recipe

Introduction

Discover the rich and vibrant flavors of Indonesian cuisine with the delightful dish known as Cumi Asin Tempe with Green Chili. This culinary masterpiece combines the savory umami of salted squid (cumi asin) with the nutty richness of tempeh, a traditional fermented soybean product. The dish is elevated by the fiery kick of green chilies and the tang of green tomatoes, creating a harmonious balance of flavors that excite the palate. Perfectly suited for those who enjoy a bit of spice and depth in their meals, this recipe encapsulates the essence of Indonesian home cooking—simple, flavorful, and wholesome. As featured on Love With Recipes, this recipe promises to bring an authentic taste of Indonesia straight to your kitchen, whether you’re preparing a weekday dinner or a special gathering.

Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Needed Equipment

• Large mixing bowl or basin (for soaking squid)
• Sharp kitchen knife (for slicing squid, tempeh, and vegetables)
• Cutting board
• Measuring spoons
• Cooking spoon or spatula
• Frying pan or wok (for sautéing and cooking the dish)
• Stove or cooktop
• Small bowl (for mixing sauces or seasoning adjustments)
• Serving dish or platter for presentation
• Kitchen tongs or slotted spoon (for handling ingredients during cooking)
• Grater or garlic press (optional, for garlic preparation)

Tags

Indonesian cuisine, traditional dish, seafood, vegetarian option, spicy, savory, easy recipe, family-friendly, authentic, flavorful, healthy

Serving Size

This recipe yields approximately 4 servings, making it ideal for family dinners or small gatherings. Each serving offers a balanced portion of protein, vegetables, and flavorful sauce, perfect to be enjoyed alongside steamed rice or your favorite side dishes.

Difficulty Level

Intermediate—this recipe requires basic preparation skills such as soaking, slicing, sautéing, and balancing seasonings. With patience and attention to detail, you’ll master this authentic Indonesian dish in no time.

Allergen Information

• Contains seafood (salted squid/cumi asin)
• Contains soy (tempeh, sweet soy sauce, oyster sauce)
• Contains alliums (shallots, garlic)

Individuals with shellfish allergies or soy sensitivities should exercise caution or consider substitutions.

Dietary Preference

• Gluten-Free: Can be adapted by replacing soy sauces with gluten-free alternatives.
• Vegetarian: Suitable if salted squid is omitted or replaced with a plant-based protein like mushrooms or tofu.
• Low-Carb: Suitable if served with minimal rice or as a side dish.

Course

Main Course

Cuisine

Indonesian

Ingredients

Ingredient Details

Instructions

Step 1: Prepare the Salted Squid

Begin by carefully handling the salted squid, known locally as cumi asin. To ensure it is tender and not overly salty, soak the entire package or portioned squid in hot water for approximately 20 minutes. This process helps to rehydrate the squid, removing excess salt and improving texture. During soaking, the salt leaches out into the water, which should be discarded after the soaking period.

Once the soaking time has elapsed, thoroughly rinse the squid under cold running water. This step ensures any residual salt or impurities are washed away, resulting in a cleaner flavor profile. Using a sharp knife, slice the squid into bite-sized pieces or strips, depending on your preference. The slicing should be consistent to ensure even cooking.

Step 2: Slice the Tempeh

Take the half block of tempeh and cut it into slices approximately 1/4 inch thick. Some prefer smaller cubes, but slicing into strips or rectangles is equally delicious. For a more textured experience, you can lightly pan-fry the tempeh beforehand to add a crispy exterior, but for this dish, it is cooked directly to maintain a soft, tender bite. Tempeh’s nutty flavor pairs beautifully with the savory and spicy elements of the dish.

Step 3: Prepare Aromatics and Vegetables

Peel and thinly slice the shallots and garlic, ensuring even slices for uniform sautéing. Chop the green chilies and green tomato into small, manageable pieces—this releases their flavors and makes them easier to incorporate into the dish. For the chilies, you can adjust the quantity based on your heat preference, adding more for spicier results.

Smashed or sliced ginger adds a fragrant layer; use a finger-sized piece, smashed to release its essential oils. Keep all these ingredients ready before starting the cooking process to ensure smooth workflow.

Step 4: Sauté Aromatics and Build Flavor Base

Heat around 2-3 tablespoons of cooking oil in a wok or large frying pan over medium heat. Once hot, add the sliced shallots and garlic. Sauté until they become fragrant and translucent, about 2-3 minutes. Add the chopped green chilies and continue to cook for another minute, allowing their heat and aroma to infuse the oil. Toss in the smashed ginger and sauté for an additional minute to release its fragrant oils, creating a fragrant aromatic base essential for the dish.

Step 5: Incorporate Salted Squid and Tempeh

Next, add the prepared salted squid to the pan. Stir gently to coat the squid with the aromatic oil and to prevent sticking. Cook for about 3-4 minutes, allowing the squid to absorb the flavors and become tender. Then, add the sliced tempeh to the pan, stirring to combine. If needed, add a splash of water to help meld the flavors and prevent sticking or burning.

This step is crucial for allowing the ingredients to meld together, creating a cohesive flavor profile. The salted squid and tempeh should be cooked until heated through and slightly caramelized on the edges.

Step 6: Season and Add Vegetables

Season the mixture with sugar, salt, sweet soy sauce (kecap manis), and oyster sauce. Start with small amounts—about 1 teaspoon of sugar, 1 teaspoon of soy sauce, and 1 teaspoon of oyster sauce—and adjust according to taste. Stir well to evenly distribute the seasonings, ensuring the sugar dissolves completely. This step balances the saltiness of the squid and enhances the umami flavor of the dish.

Introduce the chopped green tomato into the pan. The tomatoes add a fresh, tangy contrast that complements the savory components. Cook for another 2-3 minutes, allowing the tomatoes to soften slightly and release their juices, further enriching the sauce.

Step 7: Simmer and Reduce

Lower the heat slightly and allow the mixture to simmer uncovered. This process helps to reduce the liquid, intensify the flavors, and create a slightly thickened sauce that coats the ingredients beautifully. Stir occasionally, ensuring nothing sticks to the pan. The goal is to evaporate excess moisture, leaving a flavorful, concentrated sauce that clings to the squid, tempeh, and vegetables.

This step typically takes about 10 minutes, but monitor the consistency to avoid over-reduction. The dish is ready when the sauce is glossy and slightly thickened, and the ingredients are tender and aromatic.

Step 8: Final Adjustments and Serving

Once the dish has reached the desired consistency, taste and adjust seasoning if necessary. You might want to add a little more salt, sugar, or soy sauce based on your preference. Turn off the heat and transfer the cooked Cumi Asin Tempe with Green Chili to a serving dish.

Garnish with additional sliced green chilies if you like extra heat. Serve hot alongside steamed jasmine rice or your preferred side dishes for an authentic Indonesian experience. This dish pairs wonderfully with simple steamed rice, which balances its bold flavors and spicy notes.

Preparation Tips

• Ensure the salted squid is thoroughly soaked to remove excess salt and improve texture. Do not skip this step, as it significantly affects the dish’s flavor balance.
• Adjust the amount of green chilies based on your spice tolerance; start with less and add more as needed.
• Use fresh ingredients for the aromatics to maximize flavor. Fresh garlic, shallots, and chilies make a noticeable difference in taste.
• If you prefer a milder dish, omit the bird’s eye chilies or reduce their quantity.
• For a vegetarian variant, replace salted squid with mushrooms or firm tofu, and omit oyster sauce or substitute with vegetarian-friendly alternatives.

Nutritional Information

Tips and Tricks

• For an extra smoky flavor, consider lightly charred or grilled tempeh before adding it to the dish.
• Use a non-stick pan or wok to prevent sticking and make stirring easier.
• Balance the dish’s heat by adjusting the number of bird’s eye chilies or removing seeds for milder heat.
• Customize sweetness with more or less sweet soy sauce based on your preference.
• Serve immediately for the best texture and flavor, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Add-ons

• Fresh lime wedges for added tang
• Sliced cucumber or fresh herbs like cilantro or basil for garnish
• Fried shallots or crispy garlic as a topping for extra crunch
• Additional chili oil or sambal for those who love extra heat

Side Dishes

• Steamed jasmine rice or basmati rice
• Indonesian-style sambal or chili paste
• Steamed vegetables like bok choy or Chinese broccoli
• Fried plantains or crispy prawn crackers for added texture

Improvements

• Incorporate coconut milk for a richer, creamier sauce.
• Add chopped herbs such as cilantro or Thai basil during the final stir for a fresh herbal note.
• Experiment with different types of chili peppers to vary heat levels and flavor profiles.
• Include additional vegetables like bell peppers or carrots for more color and nutrition.

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave, adding a splash of water or broth to revive the sauce. For longer storage, freeze in portions—though note that the texture of tempeh and squid may change slightly upon freezing.

FAQ

Can I omit the salted squid?

Yes, for a vegetarian version, replace the salted squid with mushrooms, tofu, or tempeh alone. Adjust seasonings accordingly, and consider adding a dash of soy sauce or mushroom broth for umami.

What if I can’t find green tomatoes?

You can substitute with unripe green mango or a splash of lime juice for the tangy element. Alternatively, omit this ingredient if unavailable.

How spicy is this dish?

The dish is moderately spicy, especially with bird’s eye chilies. Adjust the quantity based on your heat preference. Removing seeds reduces spice level.

Can I make this dish gluten-free?

Yes, substitute soy sauce and oyster sauce with gluten-free alternatives such as coconut aminos or gluten-free soy sauce. Ensure all ingredients are certified gluten-free.

Conclusion

Authentic, flavorful, and easy to prepare, Cumi Asin Tempe with Green Chili offers a true taste of Indonesian culinary artistry. Its perfect balance of savory, spicy, and tangy flavors makes it a versatile dish suitable for any occasion. Whether served as a main or part of a larger feast, this recipe promises to satisfy your craving for bold, aromatic dishes. Dive into this culinary journey, impress your family and friends, and enjoy the vibrant flavors that Indonesian cuisine has to offer. Remember, for more authentic recipes and culinary inspiration, Love With Recipes is your go-to platform for all things delicious!

References

• Indonesian Food & Cooking – The Food of Indonesia by Sri Owen
• Authentic Indonesian Recipes – Indonesia Tourism Board