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Discover Irresistible Spicy Green Chili Squid — a bold Indonesian seafood dish with tender squid, fresh green chilies, and savory oyster sauce. Try this easy recipe today!
About the Dish
Green chili squid, known in Indonesia as cumi cabai hijau, is a beloved seafood dish that brings together spicy, savory, and subtly sweet flavors in every bite. Unlike dishes that rely on red chilies for heat, this recipe uses fresh green chilies and green bird’s eye chilies to create a brighter, more layered kind of spice—bold enough to satisfy true seafood lovers, yet balanced by the fragrant aroma of kaffir lime leaves and garlic.
What makes this dish special is the squid itself. Cooked briefly to keep it tender rather than rubbery, it absorbs the rich sauce beautifully, picking up notes of savory oyster sauce and a gentle touch of sweetness from sugar. The result is a dish that feels indulgent yet approachable—perfect as a side dish with warm steamed rice, whether you’re cooking a simple weeknight dinner or recreating a favorite from an Indonesian seafood stall.
Key Ingredients and Their Role
Squid – The star of the dish. Squid is briefly boiled first to lock in tenderness before it’s stir-fried, ensuring it stays soft and juicy rather than chewy.
Green Chilies (Tanjung Chili & Bird’s Eye Chili) – These two types of chili work together to build layered heat: the large green tanjung chilies add a fresh, mild spiciness, while the smaller bird’s eye chilies bring a sharper, more intense kick.
Oyster Sauce – This adds a deep umami richness that rounds out the spice, giving the dish its signature savory backbone.
Ingredients
- 500 g squid, cleaned and cut to preference
- 1½ liters water (for boiling)
- 7 kaffir lime leaves, center vein removed
- 1 tsp salt
- 4–5 tbsp cooking oil (for stir-frying)
- 5 kaffir lime leaves (for stir-frying)
- 1½ tbsp oyster sauce
- ¼ tsp salt
- ½ tbsp granulated sugar
- ¼ tsp powdered seasoning/chicken bouillon
- 50 ml water (for stir-frying)
Ground Spice Paste
- 150 g green tanjung chilies
- 30 g green bird’s eye chilies
- 6 cloves garlic
- 9 shallots
Instructions
- Clean the squid by removing the eyes, cartilage, and other tough parts. Cut into pieces and rinse thoroughly with water.
- Bring water to a boil in a pot. Add the squid, kaffir lime leaves, and salt. Boil for about 5–7 minutes until the squid is cooked and tender. Drain and set aside.
- Coarsely chop the garlic, shallots, and green chilies using a blender or mortar and pestle.
- Heat oil in a pan and stir-fry the chopped garlic, shallots, and chilies until fragrant.
- Add the kaffir lime leaves and bird’s eye chilies, and cook until aromatic. Then add the boiled squid and stir well.
- Add the oyster sauce, salt, sugar, and powdered seasoning, then mix thoroughly. Pour in the water and stir until well combined.
- Cook over medium heat, stirring occasionally, until the seasoning is absorbed and the liquid reduces.
- Remove from heat and serve the spicy green chili squid while warm.
Serving Suggestion
Spicy green chili squid pairs perfectly with a plate of warm steamed rice, letting the rich, savory sauce soak into every grain. For an extra burst of freshness, squeeze a bit of lime juice over the dish just before serving. It also makes a wonderful addition to a larger Indonesian meal spread, alongside other home-style favorites for a well-rounded seafood feast.
Closing
Beyond being a delicious dish to cook at home, spicy green chili squid is also a great way to explore Indonesian food culture—one flavorful bite at a time. If learning more about Indonesian language and culture through everyday experiences like cooking sounds appealing to you, BASANTARA is here to help you go further. Our Indonesian language courses for foreign speakers combine practical language learning with real cultural context, so you can connect with Indonesia beyond just the classroom.
📱 WhatsApp: +62 852 1396 8601 🌐 Website: basantara.net
