Wednesday, August 24, 2011

Balinese Chili Squid

Do you like squids? We do!  Absolutely love squids. But one thing that I really hate doing, is cleaning them! It is a messy and "smelly" job, but someone got to do it!! And once they are cooked, yum! Squids are great in just about any way they are done, either deep-fried in batter, in spicy dishes like sambals or curries, in stir-fries, in BBQ, great as a pizza topping too or anything that you can think of. Bought some fresh squids from the morning market and thought of something spicy but mild enough that my kids can enjoy it too. Found the perfect recipe in one of my cookbooks, Stir Fry.



This is a lovely dish, perfect with white rice. It is not spicy, mild enough that my kids really enjoy it. The recipe requires 1/4 cup of lime juice, which I think is too much and would be too sour for my liking, as tamarind paste is also used for this dish. I only use the juice of two calamansi limes, and it is just right with about 3/4 tablespoon of tamarind paste. 



I was tempted to use a big bunch of Thai basil leaves from my garden, but my hubby do not really like the smell of this leaves, so I only use about 8 pieces. Which is great, as there is a light aroma of the leaves without being overpowering. The recipe calls for 1 cup of chicken stock, but I did not use it at all, as when the squid was stir-fried, there's enough juices from the squid, and this is a fairly dry dish, from the photo in the book. And I think by boiling the squid with the chicken stock for a couple of minutes will overcook them, making them tough. But then I'm giving the recipe as it is, feel free to follow the original.



A delicious dish that will definitely be repeated again in my kitchen. Yum!

I'm sharing this with :

Hearth and Soul Hop at Mom's Sunday Cafe
Full Plate Thursday at Miz Helen's Country Cottage


Balinese Chili Squid 
(adapted from "Stir Fry)
750gm (1 lb 10oz) squid tubes
60ml (2fl oz/1/4 cup) lime juice (I use the juice from 2 calamansi limes)
3 tablespoons vegetable oil
1 large red chili, seeded and sliced
3 spring onions (scallions), sliced, plus extra finely shredded spring onion, to garnish
1 tablespoon tamarind concentrate (I just use about 3/4 tablespoon)
1 lemongrass stem, white part only, finely sliced
250ml (9fl oz / 1 cup) chicken stock (I did not use this at all)
5 Thai basil leaves, shredded


Spice Paste
2 large red chilies, seeded and chopped
2 garlic cloves, chopped
2 cm (3/4 inch) piece fresh ginger, chopped
2 cm (3/4 inch) piece fresh turmeric, chopped
3 spring onions (scallions), chopped
1 tomato, peeled, seeded and chopped
2 teaspoons coriander seeds
1 teaspoon shrimp paste

  1. Score the underside flesh of the squid in a fine criss-cross pattern and cut into large pieces. Place in a bowl with the lime juice and season well.
  2. To make the spice paste, grind the chili, garlic, ginger, turmeric, spring onion, tomato, coriander seeds and shrimp paste in a food processor.
  3. Heat 2 tablespoons of the oil in a wok. Cook the squid, chili and spring onion in batches for 2 minutes over high heat - don't overcook the squid. Remove from the wok. 
  4. Heat the remaining oil and add the spice paste, tamarind concentrate and lemongrass. Cook, stirring, over medium heat for 5 minutes.
  5. Return the squid to the wok and add the stock. Season with pepper and add the basil. Bring to the boil, then reduce the heat and simmer for 2 minutes. Serve immediately, garnished with the extra spring onion. (For this step, I just add the squid and the juices into the wok, season with pepper and add the basil, give a couple of turns in the wok for 1 to 2 minutes and dish out to a serving plate).




38 comments:

  1. Estupendo plato querida se ve absolutamente exquisito,abrazos.

    ReplyDelete
  2. This looks like a wonderful meal. I suspect I'll have to cut back a bit on the chilies, but this is the kind of dish my family really enjoys. I hope you have a greatday. Blessings...Mary

    ReplyDelete
  3. I don't like cleaning squid either, but I love the reward! This looks really good- very spicy! :)

    ReplyDelete
  4. more rice please...look so tempting and delicious, especially the tempting gravy, YUM!

    ReplyDelete
  5. Omg, mouthwatering here, eventhough i dont eat squid much..

    ReplyDelete
  6. I used to hate squid, but recently has started falling in love with it! hehe I just get the fishmonger to clean it for me ;) btw your dish looks delicious!!

    ReplyDelete
  7. I love squid too; I buy it already cleaned from my fishmonger!

    ReplyDelete
  8. Joy, thanks for sharing this beautiful dish with the hearth and soul hop. I really enjoy how you offer a follow along dialog on how you made the dish. Sometimes those little touches really make the difference in a successful recipe!

    ReplyDelete
  9. The best new recipe for squid I have ever seen in my life! I love squid. Love it, sauteed, fried (of course) and even baked and this recipe incorporating squid with that sauce and the flavorings is just brilliant! One I am putting on my to do list right now

    ReplyDelete
  10. That looks TRULY scrumptious!
    Karen

    ReplyDelete
  11. The dish looks so yummy! Irresistible and I'll need more rice too...I'll go a little easy on chilli as I'm not too good with spiciness. But still love it!

    ReplyDelete
  12. I'm so so on squid but I bet I would LOVE this! Looks delicious!

    ReplyDelete
  13. Squid preparation looks so delicious and mouthwatering. I can travel several miles just to have a spoonful of it.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  14. A combinação destes temperos parece ficar formidável, uma explosão de sabores fantástica!
    Beijinhos

    ReplyDelete
  15. I love squid! This looks delicious.

    ReplyDelete
  16. always love these kind of dishes! joyce, i can easily finish up cleaning up the plate for you! but you cook more rice for me, ya?!

    ReplyDelete
  17. flavourful delicious squid we love squid stir fry this looks fabulous

    ReplyDelete
  18. The gravy of this dish looks so inviting. Please count me in cleaning your plates...LOL

    ReplyDelete
  19. This looks really appetizing!! More rice, please! :)

    ReplyDelete
  20. my hubby would love me to cook him this. I always buy squid tubes, never cleaned them myself.

    ReplyDelete
  21. I can imagine the taste looking at this dish! Yummy with nasi lemak!

    ReplyDelete
  22. Delicious! I always make the butcher clean my squid for me, cause I'm lazy :) I'm pretty boring though, I usually just deep fry it. I'll have to give this a try when I'm feeling ambitious!

    ReplyDelete
  23. This reminds me I still a nice piece squid in my freezer. Your dish looks absolutely delish and I am going to try your recipe. Thanks.

    ReplyDelete
  24. This is beautiful combination of flavors. I admit that I have yet to make the jump to squid but, I think this dish looks wonderful.

    Velva

    ReplyDelete
  25. This is going to be perfect along with coconut rice!! Yummy! Have a great weekend!

    ReplyDelete
  26. The gravy goes really well with some steamed rice.

    ReplyDelete
  27. This dish looks very tasty! Will be good with lots of rice. Yes, cleaning squids is not fun. Good thing we can find the frozen cleaned ones. Not as fresh though.

    ReplyDelete
  28. Looks flavorful and delicious!

    ReplyDelete
  29. Fantastic- I so often get into a rut of cooking squid in a Spanish way, with chickpeas and smoked paprika- this has given me a good inspiration to take it in another direction. Thank you!

    ReplyDelete
  30. Hi friends,
    Thank you for stopping by. I really appreciate all your comments! Wish everyone a lovely weekend!

    ReplyDelete
  31. Another delicious dish, your kitchen will come here and start to salivate:)))
    kisses

    ReplyDelete
  32. Hi Joy,
    What a beautiful dish that is so full of flavor. I would love to be able to make this recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

    ReplyDelete
  33. I've only had squid fried but this looks absolutely delicious! I love everything in it - especially tamarind.

    ReplyDelete
  34. My husband loves squid, and I really like the sound of the spices in this dish. I might have to buy the squid already prepared though - I've been shown how to clean & prepare it but I really don't think I could do it! Thank you for sharing another delicious recipe with the Hearth and Soul blog hop.

    ReplyDelete
  35. Hello Joyce, I saw your blog when I was blog hoping. Really impressed with your blog. Many great recipes to try out too! Can't wait!

    ReplyDelete