Cumi-cumi Kecap Bakar (Broiled Squid in Dark Soy Sauce)
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Cumi-cumi Kecap Bakar (Broiled Squid in Dark Soy Sauce)

About this recipe: Use large, cleaned squid if possible. It's par-cooked in the pan then finished off under the broiler to get the crusty finish.

Suhara Kuala Lumpur, Malaysia

Ingredients

Serves: 4 

  • 300 g cleaned squid, scored
  • 2 shallots
  • 1 clove garlic
  • 1.5 cm ginger
  • 1 teaspoon turmeric powder
  • 1 pinch brown sugar
  • salt and pepper to taste
  • 2 tablespoon lime juice
  • 4 tablespoon kecap manis (dark sweet soy sauce)
  • 2 tablespoon cooking oil

Directions

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Pound the shallots, garlic and ginger until fine. In a bowl, mix the squid with the pounded ingredients, turmeric powder, salt, sugar and pepper; marinate for 15 minutes.
  2. Heat oil in pan and fry the squid till partially cook. Stir in soy sauce and lime juice. Place the squid onto a pan and place under broiler to finish off cooking.
  3. Serve with rice.

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