Spicy Balado Squid (Cumi Balado)
A bold Indonesian-inspired dish featuring tender squid tossed in a fiery, slightly sweet chili tomato sauce—spicy, fragrant, and incredibly addictive.
🛒 Ingredients
🦑 Squid
- 500 g squid (cleaned, cut into rings or left whole small tubes)
- 1 tbsp lime juice
- ½ tsp salt
- 1 tbsp cornstarch (optional, helps reduce excess moisture)
🌶️ Balado sauce (spicy chili base)
- 8–12 red chilies (adjust for heat)
- 3–4 garlic cloves
- 5–6 shallots (or 1 small onion)
- 2 tomatoes, chopped
- 1 tsp sugar
- ½ tsp salt (or to taste)
- 1 tbsp lime juice or vinegar
- 3 tbsp oil (for sautéing)
🌿 Optional garnish
- Fried shallots
- Fresh lime wedges
👨🍳 Instructions
1. Prep squid
- Clean and pat squid dry
- Toss with lime juice, salt, and cornstarch
- Let sit 10 minutes
2. Quick cook squid
- Heat a pan or wok over high heat
- Sear squid quickly (1–2 minutes only) until just opaque
- Remove immediately (do not overcook or it becomes rubbery)
3. Make balado sauce
- Blend chilies, garlic, shallots, and tomatoes into a coarse paste
- Heat oil in a pan
- Sauté paste over medium heat until fragrant and oil separates (5–8 minutes)
- Add sugar, salt, and lime juice
4. Combine
- Add squid into the sauce
- Toss quickly for 1–2 minutes until coated
5. Finish
- Taste and adjust seasoning
- Garnish with fried shallots or lime
🍽️ Serving Ideas
- Serve with steamed rice 🍚
- Pair with fried egg 🍳
- Add stir-fried greens or cucumber salad 🥗
🔥 Tips
- Don’t overcook squid—quick sear only
- Use fresh chilies for authentic heat and aroma
- Let chili paste cook until it darkens slightly for deeper flavor
- Adjust sugar to balance heat
🌶️ Why it’s so good
The smoky, spicy chili sauce clings to tender squid, creating a perfect balance of heat, sweetness, and umami—classic Indonesian “balado” style comfort food.