Thai Squid Salad : Thai Recipe

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Enjoy this delicious dish of springy squid salad. This Thai squid salad is fresh,hot,sour and salty. This Thai squid salad recipe is also yummy, healthy, and easy to make.

Ingredients:

4 medium squids
3 to 4 thin slices fresh ginger
3 tsp fresh lime juice
1 tbsp coarsely ground dried red chili
1 tsp fish sauce
3 to 4 thin slices red onion
leaves from 6 sprigs fresh coriander
15 medium mint leaves, cut in half


Methods:

Clean squids and cut as preferred. Then scald the squid in boiled water for just a short time. Drain well and set aside.

Cut slices of ginger into julienne pieces and set aside. Mix together the squids and lime juice in a medium bowl.

Add dried chili and fish sauce and mix. Add ginger, red onion slices, coriander leaves, and mint leaves. Mix well to thoroughly coat all the ingredients.

Serve.


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Honey Squids

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This is a quick and easy recipe for squid. This honey squids is crunchy and tasty and can be eaten as appetizer or as a side dish.

Ingredients :

500g squids
pepper
salt
120g rice flour
2 eggs (beaten)
100g brown sugar
100g honey
1/2 cup water


Methods:

Cut the squids to small pieces and wash. Then drain water.

Marinate the cuttlefish with pepper, salt, rice flour and eggs.
Marinate for 2 hours.

Hear oil and fry squids until crispy. Add honey, water and sugar. Stir and cook until slight dry.

Dish up and serve while hot.


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Kam Heong Squids

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This Kam Heong Squid is cooked in an incredibly aromatic concoction of curry leaves, curry powder and bird's eye chilli peppers.

Ingredients:

12 squids, cut into rings - marinade in 3 tsp corn starch
2 cloves garlic, minced roughly
4 shallots, minced roughly
6 bird's eye chilli peppers, sliced
2 heaped tablespoons dried shrimp (soaked, drained then minced)
1 tbsp seafood curry powder
A handful of curry leaves
1 tsp soy sauce
2-3 tbsps water
8 tbsp oil


Methods:

Heat up a wok and add oil. Heat until hot then shallow fry the squid rings in batches. Quickly fry the squid, it should only take about 1 minute for a quick fry as squid gets cooked easily. Remove the squid from oil, drain and set aside.

Briefly rinse your wok and wipe dry. Heat up your wok and place about 2 tbsp of cooking oil and heat until hot. Turn heat to low and add the minced garlic, shallots, chilli peppers and curry leaves. Saute until aromatic.

Add in the minced dried shrimp and stir-fry around until aromatic. Add the curry powder into the wok, then the soy sauce.

Turn heat up to high and add in the pre-fried squid from earlier and stir around briskly. Add in the water. Add more water if you want more sauce.

Stir around to coat the squid with the mixture well. Serve hot with steamed rice.

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Chili Fried Squid : Malaysian Recipe

Asian Recipes

This Chili Fried Squid or known as Sambal Sotong in Malaysia is simply a delicious dish and easy to prepare. It can be served with steamed rice and other side dish.

Ingredients :

500g squids
2 tbsp tamarind pulp
1 stalk of lemongrass, peeled and sliced
1 garlic clove, crushed
4 dried red chilies, soaked and drained
1 tsp shrimp paste
1 onion, chopped
2 tbsp peanut oil
1/2 tsp salt
2 tsp palm sugar or brown sugar


Methods :

Clean the squid. Cut and set aside, with the tentacles.

Soak the tamarind pulp in 125ml boiling water and leave for 5 minutes. Knead to dissolve, then strain the tamarind water and set aside.

Grind, pound or blend the lemongrass, garlic, drained chilies, shrimp paste and onion together to make a paste.

Heat a wok until hot, then add the oil. When the oil is hot, add the blended paste and stir-fry for 2 minutes.

Add the tamarind water, salt and sugar and stir-fry for 3 minutes. Add the squid meat and tentacles and stir-fry over high heat for 3-4 minutes, until cooked but still tender.

Serve this spicy chili fried squid with steamed rice.


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Ketupat Sotong : Malaysian Recipe

This popular ketupat sotong or squids stuffed with glutinous rice features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.



Ingredients:

1 can glutinous rice
12 squids
1 coconut
1.2 cm ginger
2 shallot
1 teaspoon fenugreek (halba)
some sugar
12 stick about 3.7cm.



Method:

1. Wash cleans the squid.

2. Take out the coconut milk.

3. Waste clean the glutinous rice and cook with the coconut milk until cooked.

4. Take small amount from the rice and put into the squid then attach it.

5. Put all the attached squid into the pot fill with coconut milk, ginger, shallot and fenugreek.

6. Insert coconut milk, salt, and sugar when it boils. At the same time, stir it so that the coconut milk not cloddy.

7. When cooked,this ketupat sotong is ready to be served.

Fried Squid with Oyster Sauce

Ingredients:

10 squids - cut
1 tbsp turmeric powder
1 tsp salt
1 onion - slice
2 tbsp oyster sauce



Method:

First is to marinate the cut squid with turmeric powder & salt. Put aside.

Then stir-fry the squid together with cut onions. Once the onions tender, add in oyster sauce. Stir & cover. Let simmer for a couple of minutes.

Serve with hot rice.

Squid with Pineapple and Celery

Ingredients:

1 tablespoon vegetable oil
1kg squid, cleaned and cut into rings
fresh pineapple, peeled, cored and chopped
4 stalks celery, cut into 5cm pieces
2 cloves garlic, minced
3 cloves shallots, sliced into rings
1 teaspoon sugar
fish sauce to taste
black pepper to taste



Method:

- Blanch squid in boiling water for a minute or until it has just turned white. Drain and set aside.
- Heat a wok or frying pan over medium heat, add oil and fry garlic until fragrant.
- Add shallots and stir fry for 1 minute. Then add pineapple, celery, fish sauce and pepper and cook for about 5 minutes until vegetables are cooked.
- Add squid and toss. Remove from wok and serve.