Black Pepper Squid

Name: Black Pepper Squid (Cumi Lada Hitam)
Yield: Makes 4 servings as part of a multicourse meal
Cuisine: Singaporean
Ingredients: 1 lb (450 g) squid tubes and tentacles, cleaned; 2 tablespoons water; 2 tablespoons sugar; 2 tablespoons cornstarch; ½ cup (70 g) rice flour; 2 teaspoons baking soda; 1 lb (450 g) squid tubes and tentacles, cleaned; 2 tablespoons oyster sauce; 2 tablespoons kecap manis; 2 teaspoons grated fresh ginger; 1 medium-hot finger-length red chili, such as Fresno, cayenne, or serrano, seeded (optional) and very finely chopped, or 2 teaspoons sambal oelek (optional); 2 teaspoons unsalted butter; 3 cloves garlic, finely chopped; ¼ teaspoon ground white or black pepper; Vegetable oil for frying; ½ teaspoon fine sea salt; ¼ teaspoon ground white or black pepper; 2 green onions, finely chopped; 2 tablespoons chopped cilantro leaves; 1 tablespoon black peppercorns, coarsely ground; ¼ teaspoon coriander seeds, coarsely ground; 1 medium-hot finger-length red chili, such as Fresno, cayenne, or serrano, seeded (optional) and very finely chopped, or 2 teaspoons sambal oelek (optional); 1 medium-hot finger-length red chili, such as Fresno, cayenne, or serrano, seeded (optional) and very finely chopped, or 2 teaspoons sambal oelek (optional); 1 medium-hot finger-length red chili, such as Fresno, cayenne, or serrano, seeded (optional) and very finely chopped, or 2 teaspoons sambal oelek (optional); 1 medium-hot finger-length red chili, such as Fresno, cayenne, or serrano, seeded (optional) and very finely chopped, or 2 teaspoons sambal oelek (optional)

Cumi Lada Hitam

Preparation info

Makes
4
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

You may have heard of fried calamari? Well, cumi (pronounced “choo-me”), squid, and calamari are just different names for the cephalopod related to both the cuttlefish and the octopus. For tender, tasty squid, cook it either hot and fast (deep-fry or grill for no more than 2 minutes) or poach it for at least 30 minutes. Anything in between gives rubbery results. This dish, with a sauce similar to Singapore’s popular black pepper crab, fits into the former category. Feel free to try the sauc

Ingredients

Asia
Singapore
Indonesia
Fish course
Dinner
Pescatarian
South East Asia

Ingredients

Method