Tumis Cumi Tempe with Green Chilies
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted squid (cumi asin) | 1/2 piece |
| Tempe (fermented soybean cake) | 1 piece |
| Ground Spices: | |
| Large or curly green chilies | To taste |
| Shallots (bawang merah) | To taste |
| Garlic (bawang putih) | To taste |
Instructions
-
Prepare the Squid: Begin by washing the salted squid thoroughly under running water to remove excess salt. Once clean, bring a pot of water to a boil and blanch the squid for about 5 minutes to soften it slightly. This will also help to eliminate any strong flavors. After blanching, set the squid aside to cool, then cut it into bite-sized pieces.
-
Prepare the Tempe: While the squid is cooling, cut the tempe into your desired shape, whether cubes or slices, depending on your preference. Heat oil in a frying pan over medium heat and fry the tempe until it is golden brown and cooked through but still slightly soft, about 3 to 5 minutes. Remove from heat and set aside.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Make the Spice Paste: In a small pot, bring a little water to a simmer. Add the green chilies, shallots, and garlic. Boil them for a brief moment, just until they soften slightly, which will make them easier to grind. After boiling, drain and let them cool slightly.
-
Grind the Spices: Once the vegetables are cool enough to handle, transfer them to a mortar and pestle or a blender. Grind until you have a smooth paste. The aroma of the spices should be fragrant at this point.
-
Sauté the Spice Paste: In the same frying pan you used for the tempe, add a little more oil if necessary, and heat it over medium heat. Once hot, add the ground spice paste to the pan. Sauté for a few minutes until the spices are fragrant and start to change color.
-
Combine Squid and Tempe: Add the blanched squid and fried tempe to the pan. Stir well to combine all the ingredients. Season with your choice of seasoning—soy sauce, salt, or other flavor enhancers to taste. Continue to stir-fry for about 3 to 5 minutes until everything is heated through and well-coated with the spices.
-
Serve: Remove from heat and transfer the mixture to a serving platter. This dish can be served warm as a delightful main course or a side dish alongside steamed rice.
Enjoyment Note
This Tumis Cumi Tempe is a fusion of flavors, combining the umami of salted squid with the earthy richness of tempe, all heightened by the aromatic spices. It’s a wonderful dish that showcases traditional Indonesian flavors and can be enjoyed with family and friends. Happy cooking!
