This steamed stuffed squid with percik sauce is easy to make. - Photos SIA HONG KIAU/The Star
Saloma Theatre Restaurant sous chef Dzulkarnain @ Jol Salleh, 42, hails from a small fishing village in Kuching, Sarawak and is the youngest of seven siblings.
His father was a fisherman while his mother was a housewife who taught all her children to cook.
“She was a very good cook and often experimented with her cooking which turned out to be fun and easy dishes that tasted great too,” he said.
Since his family had ample supply of various kinds of seafood that were caught by his father, Dzulkarnain said his mother often tried combining several types of seafood to create a dish, including the recipe he is sharing which combines fish, prawn and squid.
“Sometimes it might be squid season and we will have it for meals every day, so my mother would devise new cooking styles so that we won’t get bored of eating squid all the time.
“This dish is very easy to prepare and the ingredients for it are very easy to obtain. It can make a great dish for the Hari Raya festive season,” he said.
He said although the percik sauce has red chilli in it, it is not a traditionally spicy dish. He also recommended to use garoupa or red snapper fish in place of dory.