Cumi Asin Ijo Recipe In The Style Of Chef Rudy Choirudin, Practical Good Idea For Family

Illustration of the recipe for chili sauce squid ijo. (doc. Flavor Gallery)

JAKARTA - Sambal and Indonesians are like two inseparable lovebirds. In almost every corner of the archipelago, chili sauce is present as a complement that perfects the main dish. Of the many types of chili sauce, sambal ijo is a favorite because of its fresh and spicy taste typical.

One of the sambal ijo dishes that you should try at home is Cumi Asin Sambal Ijo in the style of Chef Rudy Choirudin. Not only encouraging, this dish is also practically made, lasts a long time, and is suitable for stock side dishes at home.

However, cooking salt squid can't be arbitrary. If it's wrong technique, the texture can be tough and reduce pleasure. For that, see the following recipe that Chef Rudy has tested directly, reported from the Flavor Gallery YouTube channel.

Materials:

Material 1:

- 100 ml of cooking oil

- 250 grams of salt squid, soak briefly and then cut 4-5 parts

- 1 tablespoon of salt

- 1 tablespoon of fungal broth

- 4 green tomatoes, a small cut is harmonious

- 1 tablespoon of lime juice

Material 2 (Sambal Seasoning):

- 10 cloves of shallots

- 25 green curly cayenne peppers (buffering with boiling water)

- 15 Gandat green cayenne peppers

- 4 pieces of orange leaf, torn

How to Make:

- Prepare Sambal: Put all ingredients 2 into the capper, crop it until it's smooth and rough (don't be too soft so that the texture remains felt).

- Tumis Cumi: Heat the oil, then stir the salt squid cut to fragrant and savory. Don't take too long so the squid doesn't get hard.

- Enter Sambal: Add fine spices, salt, and fungal broth. Stir until evenly distributed and spices begin to wither.

- Add Tomatoes: Put in green tomatoes, stir it evenly until it is cooked and the spices seep.

- End Touch: Turn off the fire, pour the lime juice, stir it again so that the aroma will be fresher.

- Sajikan: Lift and serve on a serving plate. Enjoy with warm rice!

Tips from Chef Rudy

- Soaking squid before cooking will reduce excessive salty taste and help the texture more soften.

- The noise of chili with hot water makes chili sauce not easy to taste and the color remains bright.

-Don't beg the squid for too long so it doesn't get tough.