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
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
- 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.
- To make the spice paste, grind the chili, garlic, ginger, turmeric, spring onion, tomato, coriander seeds and shrimp paste in a food processor.
- 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.
- Heat the remaining oil and add the spice paste, tamarind concentrate and lemongrass. Cook, stirring, over medium heat for 5 minutes.
- 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).