Balado Cumi Cabai Hijau - fried squid rings with green pepper

Ingredients

• 400 gsquid
• 1 teaspoonsalt
• 1 lemon, juicedlemon juice
• 2Indonesian bay leaves (daun salam)
• 2lemongrass stalks
• 5kaffir lime leaves
• ¼ teaspoonsugar
• 90–105 ml (6–7 tablespoons)oil
• 3shallots
• 3 clovesgarlic
• 10green Lombok chillies
• 10green curly chillies

Instructions

1. 1

   Prepare the squid

   Clean the squid and cut it into rings about 4 cm thick. Toss with the lemon juice and ½ teaspoon of the salt, then leave to marinate for 15 minutes.

2. 2

   Make the paste

   Pound or grind the shallots, garlic and both types of green chilli into a coarse paste.

3. 3

   Fry the aromatics

   Heat 90–105 ml (6–7 tablespoons) of oil in a pan. Fry the paste with the Indonesian bay leaves, lemongrass and kaffir lime leaves for 4 minutes.

4. 4

   Cook the squid

   Add the squid and fry until it changes colour. Add the remaining salt and the sugar, then cook until the squid is done.

What is balado cumi?

Balado is an Indonesian style of cooking in which ingredients are coated in a chilli-based spice paste; cumi means squid. The style is associated with West Sumatran cooking, and this version uses green chillies for its particular colour and flavour.

Coarsely ground chillies, shallots and garlic make a lively sauce, while lemongrass and citrus leaves bring fragrance. The squid is added after the paste has had a few minutes to fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The squid provides most of the protein, while the chillies, shallots and garlic contribute some carbohydrate. Most of the fat comes from the oil used to fry the paste. Serve with rice and a generous portion of vegetables to round out the meal.

The green chilli paste

Chillies: The recipe uses both green Lombok and green curly chillies. Pound or grind them with the shallots and garlic until the mixture is coarse rather than completely smooth.

Heat: The chillies give the dish its spice, so taste a small piece first if you are unfamiliar with them. The recipe does not specify removing the seeds.

Fragrant aromatics

Lemongrass: The recipe adds the stalks to the oil with the paste. Bruise them lightly before cooking if they are whole, so they can release their aroma.

Leaves: Indonesian bay leaves and kaffir lime leaves add distinctive fragrance. Keep them whole for cooking, then remove them before serving if you prefer not to eat them.

Marinating and seasoning

Lemon: The squid marinates in lemon juice and half the salt for 15 minutes. This seasons the rings before they meet the chilli paste.

Balance: The remaining salt and a little sugar go into the pan near the end. Taste the sauce before serving and adjust only if needed.

Getting the squid right

Colour: Add the squid once the paste and aromatics have fried for 4 minutes. Fry until the rings change colour, then continue cooking until done as the recipe directs.

Timing: Squid can turn tough if overcooked, so keep an eye on it after adding it to the pan. The recipe gives no exact cooking time for this final stage.

Serving the dish

Rice: Serve the spicy squid with steamed rice to soak up the chilli paste. Plain rice also gives the strong aromatics room to stand out.

Vegetables: Add a simple side of cooked greens or fresh vegetables for a more balanced plate. Keep the side mild if you want the green chilli flavour to remain the focus.

Recipe notes & tips

• Pat the cleaned squid dry before cutting so excess moisture does not dilute the sauce.
• Cut the squid into evenly sized rings so they cook at a similar pace.
• Use a coarse paste to keep some texture in the chilli sauce.
• Stir the paste as it fries to help it cook evenly in the oil.
• Remove the lemongrass and leaves before serving if you do not want to pick them out at the table.

Variations

• Milder heat: Use fewer green chillies for a less fiery version.
• More citrus: Add extra kaffir lime leaves for a stronger citrus fragrance.
• Add tomato: Fry chopped tomato with the paste for a softer, juicier sauce.
• Serve with greens: Add cooked green beans alongside the squid for extra vegetables.
• Use prawns: Swap the squid for prawns and cook until they change colour and are done.

Common mistakes to avoid

• Overcooking the squid: Watch for the colour change and avoid leaving it in the pan longer than needed.
• Using a smooth paste: Keep the ground chilli mixture coarse for the texture intended here.
• Crowding the pan: Use a pan with enough room for the squid and paste to fry rather than sit in a heap.
• Adding the squid too soon: Fry the paste with the aromatics for the full 4 minutes first.
• Forgetting the marinade salt: Reserve half the teaspoon for the pan and use the other half with the lemon juice.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot throughout; avoid prolonged cooking, which can make the squid tough.

Frequently asked questions