In Indonesian cuisine, seafood holds a place of honor, especially in coastal regions. Among the myriad ways to prepare fresh catches, Cumi Asam Manis stands out as a vibrant, incredibly flavorful, and popular dish. It’s a quick-cooking stir-fry that perfectly balances sweet, sour, and spicy notes, making it an irresistible choice for a weeknight meal or a special seafood feast.

“Cumi” means squid, and “Asam Manis” directly translates to “sour sweet,” accurately describing the harmonious blend of flavors that defines this beloved dish.

The Art of Balance

The beauty of Cumi Asam Manis lies in its ability to highlight the delicate taste and texture of squid while enveloping it in a complex sauce.

• The Star: Squid: Fresh squid is key. It’s quickly stir-fried to ensure it remains tender and slightly springy, avoiding the rubbery texture that comes from overcooking. The squid’s mild, slightly oceanic flavor serves as the perfect canvas for the assertive sauce.
• The Sauce: A Trio of Tastes: The asam manis sauce is a skillful blend of:
  • Sweetness: Primarily from sugar (often palm sugar) and sometimes a touch of kecap manis (sweet soy sauce), which also adds depth and gloss.
  • Sourness: Derived from tamarind paste (asam jawa), lime juice, or sometimes vinegar or even pineapple. This acidity brightens the dish and cuts through the richness.
  • Umami/Savory: Provided by soy sauce, fish sauce, and the aromatic base of garlic, shallots, and ginger.
• The Heat: While “asam manis” implies just sweet and sour, a gentle (or not so gentle, depending on preference!) kick from fresh chilies is almost always present, adding another layer of excitement to the dish.

Freshness and Speed

Like many stir-fries, Cumi Asam Manis celebrates the freshness of its ingredients and the speed of its preparation. The rapid cooking ensures that the vegetables remain crisp-tender and the squid retains its succulent texture. It’s often adorned with colorful vegetables like bell peppers, onions, and carrots, adding visual appeal and textural variety.

This dish is a testament to the Indonesian pantry’s ability to create bold, balanced flavors. It’s a fantastic introduction to Indonesian seafood stir-fries and a guaranteed crowd-pleaser.

---

Cumi Asam Manis Recipe (Sweet and Sour Squid Stir-fry)

This recipe focuses on achieving perfectly cooked, tender squid and a rich, balanced sweet and sour sauce.

Yields: 2-3 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients

For the Squid:

• 500g Fresh Squid, cleaned and scored (cut into rings or left whole if small)
• 1tbsp Lime or lemon juice
• 21​tsp Salt
• 41​tsp White pepper

For the Sweet & Sour Sauce:

• 1tbsp Tamarind Paste (Asam Jawa), dissolved in 2tbsp warm water, then strained (discard pulp)
• 2tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
• 1tbsp Light soy sauce
• 1tbsp Sugar (or palm sugar)
• 100mL Water or chicken stock
• 1tsp Cornstarch, dissolved in 2tbsp water (for thickening)

For the Aromatics & Vegetables:

• 2tbsp Cooking oil
• 4 Shallots, thinly sliced
• 3 cloves Garlic, minced
• 1piece Ginger (≈2cm), thinly sliced or minced
• 2 Red Chilies, sliced (or to taste), deseeded for less heat
• 1 Green Bell Pepper (or red), deseeded and sliced
• 1small Onion, sliced
• 1stalk Scallion, sliced (for garnish)

Instructions

1. Prepare the Squid

1. If the squid is not pre-cleaned, separate the head from the body, remove the clear quill (plastic-like bone) from the body, and discard the guts. Remove the beak from the head. Slice the body into rings or score the inner surface for a decorative curl, keeping them whole.
2. Wash the squid thoroughly.
3. Toss the cleaned squid with lime juice, salt, and white pepper. Set aside for 10 minutes.

2. Prepare the Sauce

1. In a small bowl, combine the strained tamarind juice, kecap manis, light soy sauce, sugar, and 100mL water/stock. Stir until the sugar dissolves. Set aside.

3. Stir-fry Aromatics & Vegetables

1. Heat 2tbsp cooking oil in a large wok or skillet over high heat.
2. Add the sliced shallots, minced garlic, sliced ginger, and sliced chilies. Stir-fry rapidly for 2 to 3 minutes until fragrant.
3. Add the sliced bell pepper and onion. Stir-fry for another 2 minutes until the vegetables are crisp-tender.

4. Add Squid & Sauce

1. Add the marinated squid to the wok. Stir-fry on high heat for only 1 to 2 minutes until the squid just turns opaque and begins to curl. Do not overcook!
2. Pour in the prepared sweet and sour sauce mixture. Bring to a simmer.
3. Add the dissolved cornstarch slurry (cornstarch mixed with water) to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. This should happen quickly.

5. Serve

1. Remove the wok from the heat immediately.
2. Garnish with sliced scallions.
3. Serve Cumi Asam Manis piping hot with steamed white rice. The tender squid and tangy, sweet, and spicy sauce make for a truly satisfying meal!