Cumi Hitam, or Black Squid, is a revered Indonesian seafood dish, particularly popular in East Java. It is defined by its dramatic, jet-black appearance, which is achieved by cooking the squid entirely in its own ink sac. Far from being merely visual, the squid ink acts as a natural seasoning, infusing the dish with an incredibly rich, savory, and complex umami flavor that cannot be replicated.

The squid is typically cooked quickly in a blend of simple aromatics—shallots, garlic, and fierce chilies—to create a thick, glossy, and intensely flavored sauce that clings perfectly to the tender squid rings.

Why Cumi Hitam is a Must-Try

1. Natural Umami: The ink is the star. When cooked properly, it creates a depth of flavor that is savory, slightly salty, and incredibly addictive, acting as a natural seasoning.
2. Texture Control: This recipe relies on a quick, high-heat cooking process to ensure the squid remains tender and springy, preventing it from becoming tough or “rubbery.”
3. Visual Impact: The intense black color makes it one of Indonesia’s most visually striking and memorable dishes.

Recipe: Spicy East Javanese Black Squid (Cumi Tinta Hitam)

This recipe is simple, spicy, and highlights the natural flavor of the squid ink.

Ingredients:

• 500g fresh squid (medium size)
• Ink sacs from the squid (make sure they are intact when cleaning)
• 1 lime (for cleaning)
• 2 cm ginger (jahe), bruised
• 2 cm galangal (lengkuas), bruised
• 4 kaffir lime leaves (daun jeruk), torn
• 1 tsp tamarind paste (asam jawa) (optional, for tang)
• Salt and sugar to taste
• Cooking oil

Spices (Thinly Sliced or Chopped):

• 6 shallots
• 4 cloves garlic
• 10–15 red bird’s eye chilies (cabai rawit) (adjust heat level)
• 3 curly red chilies

Instructions:

1. Clean the Squid: Gently clean the squid, removing the transparent bone and guts, but carefully preserving the black ink sacs attached to the head. Rinse quickly. Cut the squid body into rings and leave the tentacles whole. Rub the squid briefly with lime juice and salt.
2. Sauté Aromatics: Heat 3 tbsp of oil in a wok. Sauté the sliced shallots, garlic, and chilies until fragrant.
3. Add Herbs: Add the bruised ginger, galangal, and kaffir lime leaves. Sauté until the leaves are fragrant.
4. Cook the Squid: Add the squid pieces to the wok. The squid will immediately release some water.
5. Release the Ink: Gently press down on the preserved ink sacs to release the black ink into the wok. Stir quickly to mix the ink with the spices. The dish should turn uniformly black.
6. Season and Finish: Add the tamarind paste (or a dash of lime juice), salt, and sugar. Cook over medium-high heat. Crucially, cook for either 3 minutes or until the water has reduced and the sauce is thick. Note: Cooking squid for too long (e.g., 5-20 minutes) will make it tough; keep it short to retain tenderness.
7. Serve: Taste and adjust seasoning. Serve the glossy, black Cumi Hitam immediately with hot white rice.