Cumi Goreng Cabe Garam

Squid rings are coated in a light, seasoned flour and fried until golden and crisp, then quickly tossed with sliced red and green chilies, onion, and garlic for a fragrant, savory finish. Unlike saucy squid dishes, this one stays dry and crunchy, letting the crispy texture and fresh chili heat take center stage. Served alongside a simple mound of steamed white rice, it makes for a satisfying, well-balanced meal.

This dish comes together quickly once the squid is fried, since the stir-fry step only takes a few minutes. The key is frying the squid just before tossing it with the aromatics, so it stays crisp on the plate.

Bahan-bahan

For the Crispy Squid

• 1 lb (450 g) squid, cleaned and cut into rings or strips
• ½ cup all-purpose flour
• 2 tbsp cornstarch
• ½ sdt garam
• ½ tsp white pepper
• 1 egg, beaten
• Oil, for deep-frying

For the Stir-Fry

• 3 large red chilies, sliced diagonally
• 2 green chilies, sliced diagonally
• 3 bird’s eye chilies, sliced (optional, for extra heat)
• 1 small onion, sliced into wedges
• 4 cloves garlic, thinly sliced
• 1 tbsp cooking oil
• ½ sdt garam
• ¼ tsp sugar
• ¼ tsp ground white pepper

Untuk Penyajian

• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping the rice

Substitusi Mudah

• Squid: Cuttlefish can be used in place of squid with a similar texture.
• Cornstarch: Rice flour can be used in place of cornstarch for an extra-crisp coating.
• Green chilies: Green bell pepper, sliced thin, can be used for a milder version.

Instruksi Memasak Langkah demi Langkah

1. Prepare the squid. Pat the squid dry with paper towels, then season with salt and white pepper. Dip each piece in the beaten egg, then dredge in the flour and cornstarch mixture, shaking off any excess.

2. Fry the squid. Heat oil in a deep pan or wok to 350°F (175°C). Fry the squid in batches for 2–3 minutes, until golden and crisp. Avoid overcrowding the pan, which can lower the oil temperature and make the coating soggy. Drain on paper towels.

3. Stir-fry the aromatics. In a separate pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the garlic and onion, and stir-fry for 1–2 minutes until fragrant and just softened.

4. Add the chilies. Add the sliced red, green, and bird’s eye chilies to the pan and stir-fry for 1–2 minutes, keeping them slightly crisp rather than fully softened.

5. Toss with the squid. Add the crispy fried squid to the pan and toss quickly with the chilies and onion. Season with salt, sugar, and white pepper, tossing just until evenly coated, about 30 seconds to 1 minute.

6. Serve immediately. Transfer the squid to a serving plate. Serve alongside a mound of steamed white rice topped with crispy fried shallots.

Expert Tips for Best Results

• Fry at the right temperature: Oil that’s too cool makes the coating greasy; too hot and the squid can overcook before the coating browns. Aim for 350°F (175°C).
• Don’t overcook the squid: Squid cooks very quickly and turns rubbery if fried too long — 2–3 minutes is usually enough for rings or strips.
• Toss quickly at the end: Combine the fried squid with the chilies and onion just before serving so the coating stays crisp instead of steaming in the pan.
• Keep the chilies vibrant: A quick stir-fry keeps the chilies colorful and slightly crisp, adding both visual appeal and fresh heat.

Penyimpanan & Pemanasan Ulang

Storage: This dish is best enjoyed fresh, as the crispy coating softens once refrigerated. If needed, store leftovers in an airtight container in the refrigerator.

How long does it last? Refrigerate within 2 hours of cooking and use within 1–2 days when stored at 40°F (4°C) or below, for the best texture and flavor.

Reheating: Reheat in a hot, dry pan or air fryer for a few minutes to help re-crisp the coating. Avoid microwaving, as it will make the squid soft and chewy rather than crisp.

Kartu Resep

Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 3 servings

Bahan-bahan

• 1 lb (450 g) squid, cut into rings or strips
• ½ cup all-purpose flour
• 2 tbsp cornstarch
• 1 egg
• 3 large red chilies, sliced
• 2 green chilies, sliced
• 3 bird’s eye chilies, sliced (optional)
• 1 small onion, sliced
• 4 cloves garlic, sliced
• 1 tbsp cooking oil
• Salt, sugar, and white pepper, to taste
• Oil, for deep-frying
• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping

Nutrition Information (Per Serving)

• Calories: ~410 kcal
• Protein: 24 g
• Carbohydrates: 42 g
• Fat: 17 g
• Fiber: 2 g