Diet & Healthy
Spicy Basil Squid Stir-Fry (Tumis Cumi Pedas Kemangi) — Low-Carb
Prep
15 min
Cook
10 min
Servings
3
Level
Easy
Tender squid quickly stir-fried with chili, shallots, and a generous handful of basil, delivering that savory-spicy flavor typical of Indonesian home cooking—without the need for flour or extra rice. Perfect as a go-to side dish for anyone watching their carb intake but still wanting a satisfying, delicious meal. The cooking process is quick, so the squid stays tender and never turns rubbery.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams fresh squid, cleaned
- 6 cloves shallots, thinly sliced
- 4 cloves garlic, minced
- 8 pieces curly red chilies, sliced diagonally
- 5 pieces bird's eye chilies, sliced (optional, to taste)
- 1 piece red tomato, diced
- 2 handfuls Thai basil leaves, picked
- 1 inch piece ginger, crushed
- 2 tbsp olive oil or coconut oil
- 1 tbsp low-sugar soy sauce
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp low-calorie sweetener or erythritol (optional)
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👩🍳 Instructions
- 1 Wash the squid thoroughly, remove the cartilage and ink sac, then cut into pieces as desired. Rub with lime juice and a little salt, let sit for 10 minutes to remove the fishy smell, then rinse and drain.
- 2 Heat the olive oil in a skillet over medium heat. Sauté the shallots, garlic, and ginger until fragrant and slightly softened.
- 3 Add the red chilies and bird's eye chilies, and stir-fry briefly until the chilies soften and release their aroma.
- 4 Add the diced tomato, stir well until the tomato breaks down slightly and releases its juices.
- 5 Turn up the heat and add the squid. Stir-fry quickly for just 2-3 minutes so the squid doesn't turn rubbery and stays tender.
- 6 Add the soy sauce, salt, pepper, and low-calorie sweetener if using. Mix well and taste.
- 7 Finally, add the basil leaves, stir briefly until wilted, then remove from heat right away to keep the basil aroma fresh.
- 8 Serve while warm as a side dish alongside vegetables or other protein.
💡 Tips
• Don't cook the squid too long—just 2-3 minutes is enough to keep its texture tender and prevent it from becoming rubbery like elastic.
• Soak the squid in lime juice and salt before cooking to naturally remove the fishy smell.
• If you like it spicier, add whole bird's eye chilies, lightly crushed, while stir-frying.
• Use high heat when adding the squid so the released liquid evaporates quickly and the squid doesn't end up swimming in sauce.
📊 Nutrition Facts / serving
195 kkal
Calories (kcal)
22 gg
Protein
9 gg
Fat
6 gg
Carbs
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