Black Squid
In this recipe
About this recipe
Cumi hitam uses the squid’s ink for color and a deep seafood taste, usually with chili and shallot.
Cook squid briefly so it stays tender. Add ink after the aromatics are fragrant.
Wear an apron—the ink stains easily.
Prep & cook time
- Prep15 minutes
- Cook20 minutes
- Total35 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Skillet
- Knife
- Bowl
Ingredients
- 500 g fresh squid, cleaned, ink reserved
- 6 shallots
- 4 garlic cloves
- 5 red chilies
- 3 bird’s-eye chilies
- 1 tomato
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons sweet soy sauce
- 50 ml water
- 3 tablespoons oil
Directions
- Slice squid into rings. Loosen the ink with a little water.
- Sauté blended or sliced shallot and chili until fragrant; add tomato.
- Add squid and toss quickly for 2 minutes.
- Pour in ink, sweet soy, salt, sugar, and water. Cook 5–7 minutes until thickened.
- Stop before the squid turns rubbery. Serve hot.
Kitchen tips
- Fresh squid tastes sweeter and cleaner.
- Avoid cooking much longer than 10 minutes after squid goes in.
- Use gloves if your skin is sensitive to ink.
Serve with
- Steamed rice
- Fresh vegetables
- Crackers
- Sambal
How to store
Keeps 1 day refrigerated. Reheat briefly.
Common mistakes
- Cooking squid until rubbery.
- Thinning the ink with too much water.
- Under-cooking the spice base.