Sweet and Sour Squid Recipe
When I cook my squid, I don't need to use additional broth or mecin, because the taste is already savory, more than shrimp.
And if I want to use it, I usually clean it down to the epidermis, so that when it's cooked, the fishy aroma isn't too overwhelming, not to mention if I use the ink.
If you want to use the ink, you can try the balakutak hideung recipe , cuttlefish ink smells more friendly than squid ink, the chef said at the cooking show, but that's true, just try it.
Well, since I haven't seen squid for a long time, I'm excited really, want to cook a favorite dish:
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| (Sweet and Sour Squid) |
Servings: 2 people
Ingredients:
150 gr large size fresh wet squid, cleaned and cut into rings
100 ml of water
4 lime leaves
2 bay leaves
2 lemongrass stalks white part,
crushed 2 cm ginger ,
crushed 1 1/2 tablespoons oyster sauce
2 tablespoons tomato sauce
1 tablespoon chili sauce
3 tablespoons oil
🐙 sugar and salt to taste
Fine seasoning:
🐙 2 cloves of red onion
3 cloves garlic
1 medium size
onion 1 large red chili, cut oblique
How to cook:
Heat the oil in a frying pan, once it's hot, stir-fry the sliced spices until fragrant, then add the rest of the spices. Stir briefly.
Add the squid, stir quickly for a while, then add the water, and the sauces, stir fry until the squid is stiff and the spices are absorbed, about 5 minutes over high heat (don't take too long, the squid meat will become tough, due to the nature of the protein when heated so it hardens the texture).
Taste correction, if it is right, the sweet and sour squid recipe is ready to be served.
TIP: Onions bring a natural sweetness to the dish, so if you want a sweeter taste, you can replace the sugar with onions in frying
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