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Chile-Fried Squid (Sambal Cumi-Cumi)


Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.













Trans-fat Free, Low Carb


½ pound squid
½ cup onions
2 cloves garlic
peeled and minced
3 to 4 each hot chili peppers
semi-hot, fresh, minced, or 1 teaspoon sambal ulek
½ teaspoon kosher salt
2 tablespoons vegetable oil
1 teaspoon paprika
if needed
2 tablespoons tamarind juice
lemon, or water


In its most authentic form, this sambal is bright red with chile and quite hot.

If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika.

Clean squid. Remove purplish outer skin and cut sacs into rings.

To prepare in a mortar: Pound onion, garlic, chiles, and salt together to a coarse paste.

To prepare in a blender or food processor: Grind together with oil.

In a wok or skillet, heat oil over low heat and add paste. (If oil was used in grinding paste, add paste to dry pan.)

Cook slowly until quite fragrant and oil is well stained with red.

Add paprika if necessary to enhance color.

Turn heat to medium-high, add squid and Tamarind Water, and cook just until squid is done (about 2 minutes).

Serve hot or at room temperature.

Serves 4 to 6 with other dishes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 11457% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 313mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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