Seafood
Cumi Bakar Kecap Madu (Honey Soy-Glazed Grilled Squid), Sweet and Temptingly Charred
Prep
20 min
Cook
10 min
Servings
4
Level
Easy
Fresh squid is seasoned with a fine spice blend, then grilled with a brush of sweet soy sauce and honey until slightly caramelized at the edges. The smoky aroma paired with that sweet-savory flavor is downright addictive, perfect as a special weekend grilling menu. Simple to make, yet it tastes just like a seaside seafood restaurant.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams large fresh squid, cleaned
- 1 lime
- 4 cloves garlic, finely ground
- 3 shallots, finely ground
- 5 tbsp sweet soy sauce (kecap manis)
- 2 tbsp honey
- 1 tbsp oyster sauce
- 1 tsp salty soy sauce (kecap asin)
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp oil for brushing
- 1 onion, thickly sliced (optional, for skewering)
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👩🍳 Instructions
- 1 Clean the squid by removing the ink sac, cartilage, and thin outer skin. Rub with lime juice and salt, gently massage, let sit for 10 minutes, then rinse thoroughly. This removes any fishy smell and excess slime.
- 2 Make thin crisscross scores on the surface of the squid body (without cutting all the way through) so the seasoning soaks in and the squid doesn't curl up while grilling.
- 3 In a bowl, combine the ground garlic, ground shallots, sweet soy sauce, honey, oyster sauce, salty soy sauce, pepper, and salt. Stir well to make the basting marinade.
- 4 Coat the squid with half of the marinade and let it sit in the refrigerator for at least 20 minutes so the flavors soak in completely.
- 5 Heat a grill or nonstick pan with a little oil, using medium-low heat so the squid doesn't turn rubbery.
- 6 Grill the squid, brushing occasionally with the remaining marinade, flipping every 1-2 minutes so it cooks evenly and doesn't burn too quickly. Total grilling time is about 6-8 minutes depending on size.
- 7 Remove from heat once the edges are slightly caramelized to a golden brown and the aroma is fragrantly smoky. Serve immediately while warm, topped with fried shallots if desired.
💡 Tips
• Don't grill the squid for too long, 8 minutes total maximum, since squid quickly turns rubbery and tough if overcooked.
• Choose squid that's still fresh, with firm flesh and clear eyes, for the best results.
• Set aside a small portion of the marinade that never touched the raw squid for a final basting brush before removing it from the heat, this boosts the flavor and keeps things food-safe.
• If you like it spicy, add sliced whole bird's eye chilies as a garnish on the side.
📊 Nutrition Facts / serving
210 kkal
Calories (kcal)
22 gg
Protein
6 gg
Fat
15 gg
Carbs
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