📝 About This Recipe
Originating from the bold culinary traditions of West Sumatra, Cumi Saus Padang is a masterpiece of Indonesian seafood cooking that balances heat, sweetness, and savory umami. This dish features tender, succulent squid rings drenched in a vibrant, glossy red sauce infused with aromatics like ginger, lemongrass, and lime leaves. It is a quintessential 'warung seafood' staple that captures the soul of Indonesian coastal dining in every spicy bite.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Squid (Cumi-cumi) (cleaned, ink removed, and cut into 1cm rings)
- 1 tablespoon Lime juice (to marinate the squid)
- 1/2 teaspoon Salt (for marination)
- 1 ear Sweet Corn (cut into small rounds or chunks)
The Spice Paste (Bumbu Halus)
- 5-8 pieces Red Bird's Eye Chilies (adjust to desired heat level)
- 5 pieces Large Red Chilies (seeds removed for less heat)
- 8 bulbs Shallots (peeled)
- 4 cloves Garlic (peeled)
- 2 cm Fresh Ginger (peeled)
- 1 cm Turmeric (fresh or 1/2 tsp powder)
Aromatics and Sauce Base
- 1/2 large Onion (sliced into wedges)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 2 tablespoons Oyster Sauce
- 3 tablespoons Tomato Ketchup
- 2 tablespoons Chili Sauce (Indonesian 'Saus Sambal' preferred)
- 1 teaspoon Palm Sugar (or brown sugar)
- 1 teaspoon Cornstarch (dissolved in 2 tbsp water)
- 2 stalks Green Onion (sliced diagonally)
👨🍳 Instructions
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1
Clean the squid thoroughly, ensuring the plastic-like cartilage and ink sacs are removed. Slice into rings and keep the tentacles. Toss with lime juice and salt, then set aside for 10 minutes to neutralize any fishy odor.
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2
Boil the sweet corn chunks in water for about 5-7 minutes until tender. Drain and set aside.
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3
Prepare the spice paste by blending the bird's eye chilies, large red chilies, shallots, garlic, ginger, and turmeric with a splash of oil until completely smooth.
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4
Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
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5
Sauté the sliced onions, bruised lemongrass, and kaffir lime leaves until the onions soften and the kitchen becomes fragrant.
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6
Add the blended spice paste to the wok. Cook, stirring constantly for about 5 minutes, until the raw smell of the spices disappears and the oil starts to separate from the paste (tanak).
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7
Stir in the oyster sauce, tomato ketchup, chili sauce, and palm sugar. Mix well to combine.
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8
Add about 100ml of water to the sauce and bring to a gentle simmer. Adjust the seasoning with salt and pepper to your preference.
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9
Increase the heat to high and add the squid and the pre-boiled corn. Toss quickly to coat every piece of squid in the sauce.
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10
Cook the squid for only 2-3 minutes. Do not overcook, or the squid will become rubbery and tough.
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11
Pour in the cornstarch slurry and stir rapidly. The sauce will thicken and become glossy, clinging beautifully to the seafood.
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12
Throw in the sliced green onions, give it one final quick toss, and immediately remove from heat.
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13
Transfer to a serving platter and serve immediately while steaming hot.
💡 Chef's Tips
Use the freshest squid possible; the eyes should be clear and the skin should not be peeling excessively. Never cook the squid for more than 3 minutes once it hits the hot pan to maintain a tender, buttery texture. If you prefer a smokier flavor, you can sear the squid quickly in a separate hot pan for 30 seconds before adding it to the sauce. Adjust the number of bird's eye chilies carefully; Padang sauce is meant to be spicy, but it should still be enjoyable. If the sauce is too thick, add a tablespoon of water at a time until you reach a silky consistency.
🍽️ Serving Suggestions
Serve with a large bowl of steaming jasmine rice to soak up the spicy sauce. Accompany with 'Cah Kangkung' (stir-fried water spinach) for a classic Indonesian seafood feast. A side of iced sweet tea (Es Teh Manis) helps balance the heat of the chilies. Provide extra lime wedges on the side for those who enjoy an extra punch of acidity. Pairs wonderfully with crunchy prawn crackers (krupuk) for added texture.