Cumi saus padang

Cumi Saus Padang

No
Bahan
Unit (g)
Unit (%)
Main Ingredients
1
Squid
240
42
2
Marination Mixture
100
18
3
Leek
17
3,0
4
Onion
20
3,5
5
Green Chili
5
0,9
6
Keffir Lime Leaf
1
0,2
7
Padang Paste
30
5,3
8
SAORI® Oyster Sauce
15
2,6
9
AJI-NO-MOTO®
1,5
0,3
10
Sugar
1,5
0,3
11
Salt
0,7
0,1
12
Chili Sauce
15
2,6
13
Raja Rasa Sauce
5
0,9
14
Tamarind Water
15
2,6
15
Water
100
17,6
Padang Paste
Red Paste
1
Shallots
250
25
2
Garlic
214
21,4
3
Red Curly Chili
214
21,4
Stir Fried Ingredients
1
Shallots
54
5,4
2
Galangal
25
2,5
3
Ginger
46
4,6
4
Lemongrass
54
5,4
5
Cooking Oil
143
14,3
Marination Mixture
1
Water
851
85,1
2
Salt
17,02
1,7
3
Baking Soda
4
4
4
Lime Juice
128
12,8

Cooking Methode:

Squid Marination

  1. Clean up the surface of the squid with running water then remove the mucus with kitchen tissue.
  2. Cut into rectangle shape and make a diagonal scracth on the surface of the squid.
  3. Soak into marination mixture for 30 minutes.
  4. After marination process, clean with running water.

Padang Spices

  1. Mix the blended paste ingredients with cooking oil and little bit of water to make it easier inside the blender. Slice thinly shallots, smash ginger, galangal, and lemongrass for stir fried ingredients
  2. Heat up the oil and stir fry sliced shallots until golden brown. Mix in blended paste, smashed ginger, galangal, and lemongrass
  3. Cook the paste until fragrant.

Cumi Saus Padang

  1. Stir fry onion until slightly brown then add green chili and keffir lime leaf
  2. Add padang paste, stir a bit and add water, oyster sauce, raja rasa sauce, chili sauce, sugar, salt, MSG. Stir well and reduce the sauce
  3. Add the marinated squid and cook for 2 minutes then mix in tamarind water.
  4. Add leek and cook until reach your desired taste.

Video Cooking