Cumi Saus Lada Hitam: Squid in Black Pepper Sauce

Method11 steps · about 30 min

1. 1

   Step 1: Dissolve the 1 tsp cornstarch in 2 tbsp water.

   Uses 1 tsp cornstarch · 2 tbsp water

2. 2

   Step 2: Wash the squid thoroughly, and then blanch in boiling water for 1 minute, rinse, set aside.

   Blanch squid · 1 minUses 500 g squid rings · Water as needed to blanch the squid, drained before sauce

3. 3

   Step 3: Heat the cooking oil (2 tbsp) in a wok over medium high heat, and then sauté the garlic (4 cloves) until fragrant, around 1 minute.

   Sauté garlic · 1 minUses 2 tbsp cooking oil · 4 cloves garlic, peeled, finely minced

4. 4

   Step 4: Add the onion (1) slices and ginger (2 cm), continue frying for about 3 minutes.

   Fry onion and ginger · 3 minUses garlic in hot oil · 1 small onion, peeled, sliced · 2 cm ginger, peeled, sliced into small strips

5. 5

   Step 5: Add big red and green chilies.

   Uses fried onion and ginger mixture · 1 big red chilli, sliced diagonally · 1 big green chilli, sliced diagonally

6. 6

   Step 6: Add water (200 ml), stir all the ingredients.

   Uses aromatics and chillies · 200 ml water

7. 7

   Step 7: Add white and black pepper (2 tbsp), salt (to taste), sweet soy sauce (2 tbsp) and oyster sauce (1 tbsp), stir and cook until it boils.

   Uses sauce base · 1 tsp white pepper powder · 2 tbsp ground black pepper · Salt to taste · 2 tbsp sweet soy sauce · 1 tbsp oyster sauce

8. 8

   Step 8: Add the blanched squid and stir-fry in the sauce for around 3 minutes, until cooked through.

   Cook squid in sauce · 3 minUses boiling black-pepper sauce · blanched, drained squid

9. 9

   Step 9: Add the dissolved cornstarch, mix well until the sauce thickened (around 1-2 minutes).

   Thicken black-pepper sauce · 2 minUses squid in black-pepper sauce · cornstarch slurry

10. 10

    Step 10: Turn off the heat.

    Uses finished thickened squid

11. 11

    Step 11: Transfer the dish to a serving plate and serve immediately.

    Uses finished black-pepper squid