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SQUID, SQUID, SQUID...Part 3

Fried Squid With Chilly

This is my favorite....for fast cooking and delicious with rice

Ingredients:

1 kg of fresh squids. How to know that the squids are fresh? Make sure the skin color is pale or white. The actual color of squid is transparent during its life, pale or white shortly after death, and reddish or brownish if died more than 3 hours.

1 big onion. 3 pieces of garlic. 1 big spoon of tamarind. Salt and sugar. 5 big spoon of cooking oil. 200gm of hot chilly liquid flavored.

Methods:

Clean the squids by taking off the heads. Make sure to take out the black ink producer. Slice the big onion into small pieces. Press the garlic.

Use wok for cooking. Pour cooking oil and start to fry onion, garlic, hot chilly, and tamarind. Stir and stir. Add the cleaned squid when the mixtures or gravy being cooked. let the squid cooked for 5 minutes. Add sugar and salt accordingly.

Ready to serve for lunch or dinner.

Please take note that you have to cook some extra foods in addition thereof, if the fried squids are not enough for you and your company.

SQUID...SQUID...SQUID - Part 2

SQUID AS FOOD

Yesterday I wrote about one of my local treats called Ketupat Sotong Terengganu and I have promised to write down its recipe here, in this blog.

 Achtung!!!

If you're the firs timer, you might not have a good cooking with this recipe.
Remember

Get fresh medium size of squids.

Here is the recipe, anyway

Ingredients:
1kg Glutinous rice + 1 can liquid milk 1kg fresh squid (medium size) 1kg seed oil + 1kg coconut milk 1.2 cm ginger	2 shallots 1 teaspoon halba Sugar + salt 12 sticks of coconut leaf rib 3.7 cm long cut with sharp edge in the budget for fixing
Methods:
1)Remove squid heads and clean the body. Do not clean the inside portion of the body because it might contain some eggs therein. 2) Cook the glutinous rice with half kg coconut milk and keep the balance for next cooking process and add some fresh water if required. 3) Insert the cooked glutinous rice into the body of each squids. Remember to press the glutinous rice firmly into the body and use the sticks from the coconut rib to fix and close the squid at the entrance.  4) Place all the filled in squids into a pot/cooker. 5) Start cooking and pour some coconut milk, add onion, ginger and the sliced halba. Add the balance of coconut milk, salt and sugar to your taste. 6) Stir and keep on stirring to avoid coconut milk broth become hardened and thick. 7) Stop cooking when the coconut broth is well cooked and become condensed. The dish is ready to be served.  Have a good cooking of Ketupat Sotong Terengganu.

SQUID...SQUID...SQUID - Part 1

 WHAT DO YOU KNOW ABOUT SQUID?

Squid as Food

Many species of squid are popular as food in cuisines as diverse as Chinese, Greek, Turkish, Japanese, Portuguese, Italian, Spanish, Korean, Indian, Vietnamese,  Filipino, Malaysians and Thais.

Calamari...deep fried breaded squid with sauce

Strangely, in English-speaking countries, squid as food is very often marketed using the Italian word calamari. 

Squid are found abundantly in certain areas, and provide large catches for fisheries. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible; in fact, the only parts that are not eaten are the beak and gladius (pen). Squid is a good food source for zinc, manganese and high in the recommended daily intake of copper, selenium, vitamin B12, and riboflavin.

However, in some Asian countries particularly in South East Asia, squid is a very popular food. In Malaysia, fresh squid is sold up to MYR18.00 (at about USD6 ) per kilogram or at higher price if the size is bigger. The price of squid is higher than sardine, mackerel or barracuda per kilogram.

In my place ( Kuala Terengganu, Malaysia ), squid is our local favorite.Our ancestors have had created so many recipes of squid and most had been inherited to new generations.

I will start it with one popular local squid food. It is our treat, our local pride called "ketupat sotong Terengganu" something that you can't find it outside of Malaysia...or perhaps outside of Terengganu in particular by its name?

I'll show some pictures of the treat now. The recipe will follow in next blog.

This one in the right picture is a bit dry with no gravy.
Ketupat sotong Terengganu must be enjoyed with its own cooked gravy like the one in bottom picture.

This is the real one of our local treat!!! I personally will go crazy for this one!

cross section of the cooked squid with fixed glutinous rice inside and gravy

You must come to my place to enjoy this food...

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