Cumi Saus Lada Hitam: Squid in Black Pepper Sauce
This is a popular modern Indonesian dish, comprising squid cooked in black pepper sauce, along with chillies, oyster sauce, and other herbs and spices.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gr squid rings
- 1 small onion, peeled, sliced
- 4 cloves garlic, peeled, finely minced
- 2 cm ginger, peeled, sliced into small strips
- 2 tbsp ground black pepper
- 1 tsp white pepper powder
- 1 big red chilli, sliced diagonally
- 1 big red chilli, sliced diagonally
- 2 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- Salt to taste
- 2 tbsp cooking oil
- 200 ml water
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- 1
Dissolve the 1 tsp cornstarch in 2 tbsp water.
- 2
Wash the squid thoroughly, and then blanch in boiling water for 1 minute, rinse, set aside.
- 3
Heat the cooking oil in a wok over medium high heat, and then sauté the garlic until fragrant, around 1 minute.
- 4
Add the onion slices and ginger, continue frying for about 3 minutes.
- 5
Add big red and green chilies.
- 6
Add water, stir all the ingredients.
- 7
Add white and black pepper, salt, sweet soy sauce and oyster sauce, stir and cook until it boils.
- 8
Add the squid, stir and cook for around 3 minutes.
- 9
Add the dissolved cornstarch, mix well until the sauce thickened (around 1-2 minutes).
- 10
Turn off the heat.
- 11
Transfer the dish to a serving plate and serve immediately.