RESEPI 100 : Sambal Cumi Masin -Spicy, Savoury and So Addictive

Sambal Cumi Masin: A Dish I Discovered Later in Life

Believe it or not, I didn't grow up eating sambal cumi masin.

While many Malaysians/Indonesians have fond memories of this dish from their childhood, it wasn't something that was commonly served at my family table. I only discovered it much later, and now I understand why so many people love it.

The first thing that won me over was the aroma. The smell of sambal slowly cooking in the pan, mixed with the savory scent of cumi masin, is enough to make anyone hungry. Then comes the taste: spicy, slightly sweet, savory, and packed with flavor.

What I enjoy most about sambal cumi masin is its simplicity. It doesn't need fancy ingredients or complicated cooking techniques. Yet somehow, it turns a plate of plain white rice into something incredibly satisfying. Add a fried egg and some fresh cucumber on the side, and you've got a meal that's hard to beat.

Nowadays, whenever I see sambal cumi masin at a nasi campur stall, it's one of the dishes that catches my eye. What started as a food I never grew up with has become one of my favorite comfort foods.

If you're looking for a simple dish that's full of flavor, here's how I make mine at home.

Ingredients

• 1 bowl cumi masin (dried salted squid)

• 15 dried chillies, soaked and boiled until soft

• 1 large onion

• 4 cloves of garlic

• 1 tablespoon belacan

• 1 tablespoon tamarind juice (air asam jawa)

• 3 teaspoon sugar

• 1 large onion, sliced

• Cooking oil

Method

1. Soak the cumi masin for about 15–20 minutes to reduce some of the saltiness. Drain and cut into bite-sized pieces.

2. Blend the dried chilies, onion, garlic, and belacan until smooth.

3. Heat a generous amount of oil in a pan and sauté the blended ingredients until fragrant and the oil separates. This step is important as it helps develop the flavour of the sambal.

4. Add the cumi masin and stir well for a few minutes until it is coated with the sambal.

5. Pour in the tamarind juice and add the sugar. Stir until everything is well combined.

6. Add the sliced onion and continue cooking until the onions soften slightly.

7. Taste and adjust if needed. Usually, no additional salt is required because the cumi masin is already salty.

8. Serve hot with steamed rice, fried egg, and fresh cucumber.

Trust me, this is one of those dishes that will have you reaching for an extra scoop of rice without even realizing it!