Cumi Isi Tahu Kecap: A Delightful Indonesian Dish
Cumi Isi Tahu Kecap is a delightful Indonesian delicacy that combines the tenderness of squid with the rich flavors of seasoned tofu, creating a dish that’s as satisfying as it is flavorful. This recipe captures the essence of Indonesian home cooking, featuring simple yet impactful ingredients that are sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cumi (cleaned and ink removed) | 1/4 kg |
| Tahu (firm tofu, roughly crushed) | 3 pieces |
| For the Spice Paste | |
| Ginger (peeled) | 1 small piece |
| Red chili (cabe rawit merah) | 5 pieces |
| Regular chili (cabe rawit biasa) | 10 pieces |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 2 cloves |
| Oyster sauce | 3 tbsp |
| Soy sauce | To taste |
| Fine salt | 1 tsp |
| Flavor enhancer (optional) | To taste |
| Toothpicks | As needed |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 15 g |
| Carbohydrates | 12 g |
| Fat | 10 g |
| Sodium | 600 mg |
| Dietary Fiber | 2 g |
Instructions
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Prepare the Cumi: Start by cleaning the squid thoroughly, ensuring all ink is removed. After cleaning, gently stuff the squid with the crushed tofu mixture. It’s important not to season the tofu at this stage, as the flavors will develop from the spices used in the cooking process. Secure the openings of the squid with toothpicks to prevent them from leaking during cooking.
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Make the Spice Paste: In a blender or food processor, combine the ginger, red chilies, regular chilies, shallots, and garlic. Blend until you achieve a smooth paste.
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Cook the Spice Paste: Heat a splash of oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant and cooked through, about 3-5 minutes.
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Add the Cumi: Carefully place the stuffed squid into the pan with the sautéed spice paste. Pour in the oyster sauce, soy sauce, and fine salt. Add enough water to create a sauce without submerging the squid completely. Stir gently to coat the squid with the spices.
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Simmer to Perfection: Allow the dish to simmer gently, ensuring that the squid is cooked but not overcooked. Overcooking can lead to a rubbery texture, so keep an eye on it. Taste the sauce and adjust the seasoning if necessary.
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Finish Cooking: Once the squid is tender and the sauce has thickened slightly, remove from heat. If the sauce is too runny, let it reduce a bit more on the stove.
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Serve: Transfer the Cumi Isi Tahu Kecap to a serving platter, and enjoy this dish hot, paired with steamed rice or as part of a larger Indonesian meal.
Cooking Tips
- Watch the Cooking Time: To achieve the perfect texture, avoid cooking the squid for too long. A few minutes of simmering is typically sufficient.
- Adjust the Spice Level: Feel free to adjust the amount of chilies according to your taste preference. If you prefer a milder dish, reduce the number of chilies used.
- Serving Suggestions: This dish pairs wonderfully with a side of jasmine rice and a fresh salad to balance the rich flavors.
With its delightful blend of flavors and textures, Cumi Isi Tahu Kecap is a fantastic choice for those looking to explore Indonesian cuisine. Enjoy creating this flavorful dish that’s sure to bring smiles to your dining table!
