Cook's Nook

Published: Sunday September 7, 2014 MYT 12:00:00 AM
Updated: Sunday September 7, 2014 MYT 7:35:09 AM

Quick-cooking squid dishes

Grilled squid with cincalok salsa. - Photos C. JASON

Grilled squid with cincalok salsa. - Photos C. JASON

Squid is fast to cook and has its own special chewy characteristics – often, you either love it or not. So these are recipes for squid lovers.


350g squid (1 large or 2 medium)

spice paste
3 red chillies, seeded
4 dried chillies, soaked and seeded
3 shallots, peeled
2 cloves garlic, peeled

1 tsp sugar
½ tsp pepper
1 tbsp fish sauce
1 tbsp oil

2 tbsp cincalok
2 cloves garlic, finely chopped
3 shallots, sliced
1 green chilli, sliced
3 bird’s eye chillies, sliced
20ml lime juice
2 tbsp sugar or to taste

Blend the spices in a food processor into a fine paste. Mix the paste with the seasoning. Marinate the squid with the mixture for at least 1 hour.

Preheat the oven at 150°C and grill the squid for about 15 minutes, or until cooked.

Allow it to cool slightly before slicing it up (about 2cm thick). Arrangethe squid on a serving plate.

Combine salsa ingredients and serve as a dip.


2 large squids
¼ tsp salt
¼ tsp sugar
¼ tsp pepper
a little sesame oil
15g leek, sliced at a slant
30g red capsicum, cubed
30g celery, sliced
1 tbsp sesame oil
1 clove garlic, chopped
6 dried chillies, cut into sections
10g young ginger, sliced
1 stalk spring onion, cut into 3 cm lengths

sauce (combined)
1 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp light soy sauce
1½ tbsp black vinegar
1 tbsp sugar
½ tsp chicken stock granules
¼ tsp pepper
125ml water or chicken stock
1 tbsp potato starch

Skin the squid and score the inner part to form criss-cross pattern. Season with salt, sugar and pepper.

In a wok or large enough saucepan, bring water to boil and scald the squid for just a few seconds. Remove and drain well. Cut into bite sizes.

In a wok, heat the sesame oil and fry the garlic until lightly coloured. Add ginger and dried chillies, and fry until aromatic. Add the celery, leek and capsicum. Toss and fry briefly for 10 to 20 seconds.

Stir in the sauce ingredients and bring to a quick boil. Once the sauce thickens, return squid to the wok and stir-fry over high heat for a few seconds. Dish out and serve.

Thai style squid salad - amy beh


1 presoaked dried squid (jiu hu or yau yi)
1 onion, shredded
50g green mango, shredded
30g carrot, shredded
1 sprig coriander leaves, chopped
3 dried chillies, fried in oil until crisp and crushed (optional)

seasoning (combined)
2 tbsp lime juice
1 red chilli, chopped or sliced
3 bird’s eye chilies, chopped or sliced
1 stalk lemongrass, finely sliced
1 tbsp sesame oil
1½ tbsp fish sauce
2 tbsp sugar or to taste

Score the inner part of the pre-soaked dried squid to form criss-cross patterns. Blanch it in boiling water for 1 minute; dish out and drain. Cut into bite sizes.

In a large mixing bowl, combine the seasoning ingredients and mix well, seasoning to taste.

Add in the squid, onion, mango, carrot and coriander. Toss to mix well. Serve sprinkled with crushed dried chilli.

Tags / Keywords: squid, cuttlefish recipes, amy beh

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