Need a quick and easy squid recipe? No need to bother looking for it anymore. In this article, we present 7 recipes for processed squid with traditional spices that you can easily try to make yourself at home.
This traditional spiced squid creation is able to present a classic and appetizing taste. Simply enjoyed with warm rice, this traditional spiced squid is guaranteed to make your meal even more delicious.
1. Squid Curry Filled with Eggs
Materials:
Squid – 500 grams (2–3 tails)
Salt – 1/2 tsp
Pepper – 1/2 tsp
Galangal, bruised – 3 cm
Lemongrass, bruised – 1 stalk
Bay leaves – 2 pieces
Lime leaves, remove the leaf bones – 2 pieces
Candied acid – 2 pieces
Salt – 1.5 tsp
Granulated sugar / brown sugar – 1 tsp
Pepper – 1/2 tsp
Lime juice – 1 tsp
Water – 500 ml
Thick coconut milk – 100 ml
Oil, for frying – to taste
Skewers / toothpicks – to taste
Filling Ingredients:
Yellow tofu, crushed – 2 pieces
Eggs, beaten – 2 eggs
Shallots, puree – 2 items
Garlic, crushed – 2 cloves
Onions, sliced - 2 sticks
Salt – 1/2 tsp
Pepper – 1/2 tsp
Ground spices:
Shallots – 7 cloves
Garlic – 4 cloves
Large red chili – 1 piece
Turmeric – 3 cm
Jahe – 2 cm
Candlenuts – 3 items
Coriander powder – 1/2 tsp
How to make:
- Clean the inside of the squid’s stomach, skin and head. Rub the entire surface with salt and pepper. Leave it for 30 minutes.
- In a container, combine all the filling ingredients and stir until smooth.
- Take 1 squid. Fill the abdominal cavity with 4 tablespoons of filling until it is almost full. Put the head back on and secure it by attaching a toothpick or skewer. Repeat this step until all the squid are filled.
- Heat the oil. Saute the ground spices with galangal, lemongrass, bay leaves, lime leaves and kandis acid until fragrant.
- Add water, coconut milk, salt, sugar and pepper. Keep stirring until it boils so that the coconut milk doesn’t break.
- Add the squid while continuing to pour in the sauce until the squid looks puffy and firm when pressed.
- Lastly add lime juice. Correct the taste. Lift.
- Ready to be served.
Tips
- Choose fresh squid with flesh that is springy when pressed, white in color, and has slightly black spots on the skin.
- Don’t cook the squid for too long because it will become tough. Therefore, make sure to always check whether the squid is firm enough when pressed, which indicates that the filling and squid are cooked.
2. Spicy Pete’s Squid Sambal
Materials:
Squid – 500 grams
Pete – 100 grams
Large green chilies, long slices – 2 pieces
Large red chilies, long slices – 2 pieces
Orange leaves – 4 pieces
Galangal, crushed – 2 knuckles
Oyster sauce – 1 tbsp
Sweet soy sauce – 1 tbsp
Cooking oil – 100 ml
Salt to taste
Sugar – to taste
Ground spices:
Shallots – 6 pieces
Garlic – 4 cloves
Cayenne pepper – 100 grams
Large red chilies – 4 pieces
Candlenuts – 2 items
Red tomato – 1 piece
How to make:
- Clean the squid, then cut into rings. Set aside.
- Blend all the finely chopped shallots, garlic, cayenne pepper, red chili, candlenuts and large tomatoes.
- Heat oil, saute ground spices with galangal and lime leaves until fragrant.
- Add the squid, petai and chili slices. Stir well.
- Add oyster sauce and sweet soy sauce, then season with salt and sugar to taste. Cook until the squid is cooked, the spices are reduced and absorbed.
- Correct the taste. If it’s ready, remove from heat and it’s ready to be served.
3. Squid Grilled Rice (Cumi Sambalado)
Materials:
Rice – 500 grams
Galangal – 2 segments
Lemongrass – 4 pieces
Orange leaves – 5 pieces
Bay leaves – 5 pieces
Salt – 1.5 tsp
Liquid coconut milk – 1 liter
Oil – 2 tbsp
Fine Seasoning for Rice:
Shallots – 6 cloves
Garlic – 6 cloves
Squid Sambalado Ingredients:
Salted squid – 200 grams
Shallots – 6 cloves
Garlic – 3 cloves
Tomato – 1 piece
Galangal, crushed – 1 segment
Bay leaves – 2 pieces
Orange leaves – 3 pieces
Red chilies, finely ground – 5 tbsp
Salt – 1 tsp
Sugar – 1 tsp
Flavoring – 1/2 tsp
Oil – 3 tbsp
How to make:
Making Rice:
- Wash the rice clean, drain.
- Heat oil in a frying pan, saute ground spices until fragrant. Then add galangal, lemongrass, bay leaves, lime leaves, liquid coconut milk and salt.
- Then add the rice while stirring.
- Cook until the rice absorbs the coconut milk, then transfer and cook using a rice cooker. You can also cook rice using a steamer.
Making Squid Sambalado:
- Heat oil in a frying pan, saute the sliced shallots and garlic until fragrant.
- Add salted squid, stir-fry for a few moments.
- Add chopped tomatoes, galangal, bay leaves, lime leaves, red chilies and stir-fry again.
- Add enough water until the squid is submerged.
- Add salt, sugar and seasoning.
- Cook until the water reduces and the chili sauce thickens. Set aside.
How to Bake Rice:
- Place the rice on a banana leaf coaster then top with the squid sambalado filling.
- Add cayenne pepper and basil leaves on top, then cover with more rice.
- Wrap the rice tightly and secure both sides using toothpicks.
- Grill the rice until the wrapping leaves turn brown (use low heat).
Tips
- The amount of water needed to cook rice depends on the type of rice used. Occasionally check the rice cooking.
If the rice is still hard and there is little water left, you can add more water. - To get rid of the fishy smell and so it’s not too salty, boil the squid after washing it thoroughly. The length of boiling time can be adjusted to taste.
- Banana leaves for wrapping rice should be warmed (passed) over a stove fire for a while, so that the leaves become soft and easy to use for wrapping later.
4. Squid with Padang Sauce
Materials:
Squid, cut into rings – 500 grams
Lime juice – 3 tbsp
Salt – 1 tsp
Onion, cut into cubes – 1 item
Large red chilies, sliced obliquely – 2 pieces
Large green chilies, sliced obliquely – 2 pieces
Red bird’s eye chilies, sliced obliquely – 5 pieces
Tomato sauce – 2 tbsp
Chili sauce – 3 tbsp
Oyster sauce – 2 tbsp
Granulated sugar – 1 tsp
Spring onions, cut into pieces – 2 stems
Oil for frying – 2 tbsp
How to make:
- Coat the squid with lime juice and salt. Knead and leave for 30 minutes. After that, wash the squid clean. Drain well.
- Heat the oil. Saute the onions until fragrant.
- Add red chilies and green chilies, then add tomato sauce, chili sauce, sugar and oyster sauce. Stir well.
- Add the squid, stir until all the spices are evenly distributed. Cook until the spices are absorbed and the water is reduced. Correct the taste.
- Add spring onions and cayenne pepper. Mix well again. Lift.
- Ready to be served.
5. Green Chili Salted Squid
Materials:
Salted squid – 250 grams
Garlic, thinly sliced – 4 cloves
Shallots, thinly sliced – 7 pieces
Curly green chilies, sliced obliquely – 8 pieces
Cayenne pepper, sliced obliquely – 6 pieces
Green tomatoes, quartered – 4 pieces
Ginger – 1 segment
Galangal – 1 segment
Bay leaves – 2 pieces
Orange leaves – 2 pieces
Oyster sauce – 2 tbsp
Sweet soy sauce – 1 tbsp
Salt – 1/2 tsp
Oil – 2 tbsp
Water – 200 ml
How to make:
- Heat the oil, saute shallots and garlic until fragrant.
- Add green chilies, cayenne pepper, ginger, galangal, bay leaves and lime leaves. Saute until all the spices start to cook.
- Add green tomatoes, sauté briefly until wilted.
- Add salted squid, oyster sauce and sweet soy sauce then stir-fry until everything is mixed.
- Add water and salt, cook until the water reduces then adjust the taste.
- Arrange the salted green chili squid onto a plate. Green chili salted squid is ready to be served.
6. Squid in Oyster Sauce
Materials:
Squid, remove the ink and clean – 300 grams
Shallots, sliced – 4 cloves
Garlic, sliced – 3 cloves
Large red chilies, sliced obliquely – 2 pieces
Green chilies, sliced obliquely – 2 pieces
Cayenne pepper, sliced – 7 pieces
Orange leaves – 1 sheet
Lemongrass, bruised – 1 stalk
Ginger, crushed – 1 cm
Galangal, bruised – 1 segment
Oyster sauce – 2 tbsp
Starfruit, cut – 4 pieces
Salt – 1/4 tsp
Sugar – 1/4 tsp
Pepper – 1/4 tsp
Water / Broth – 100 ml
How to make:
- Wash the squid and cut according to taste. Add salt and lime juice. Leave it for 15 minutes. Then rinse.
- Puree the shallots, garlic and chilies. Heat oil in a frying pan, saute ground spices. Also add lime leaves, lemongrass, ginger and galangal. Saute the spices until fragrant.
- Add the squid to the spices, stir briefly until the spices are evenly mixed.
- Add oyster sauce, salt, sugar and pepper. Pour in the water, then add the starfruit.
- Cook until the water is slightly sour, don’t cook for too long. Check the taste, and it’s ready to be served.
7. Saute Black Squid
Materials:
Squid – 500 grams
Lime juice – 1 tbsp
Onion, sliced lengthwise – 1/2 piece
Shallots, thinly sliced – 3 cloves
Garlic, thinly sliced – 3 cloves
Green chilies, sliced obliquely – 4 pieces
Cayenne pepper, left whole – 10 pieces
Green tomatoes, cut into 4 – 5 pieces
Bay leaves – 2 pieces
Orange leaves – 4 pieces
Galangal – 3 knuckles
Sweet soy sauce – 2 tbsp
Oyster sauce – 1 tbsp
Ground pepper – 1/2 tsp
Granulated sugar – 1 tsp
Salt – 1/2 tsp
Water – 150 ml
Cooking oil for frying – 3 tbsp
How to make:
- Wash the squid gently, don’t let the head come off. Cover with lime juice, leave for a moment. Rinse until clean. Set aside.
- Heat the oil and fry the onion, red onion, and garlic until fragrant.
- Add green chilies, tomatoes, bay leaves, lime leaves and galangal. Stir well.
- Add sweet soy sauce, oyster sauce, pepper, sugar and salt. Stir well.
- Add squid. Stir well.
- Pour water and stir and cook until boiling.
- Add cayenne pepper. Cook until the spices are absorbed and thick. Lift.
- Ready to be served.
Tips
- Choose squid that is really fresh and the head is not separated from the body.
- When cooking squid, don’t add a lot of water because the squid and its ink already contain a lot of water.
- Don’t cook it for too long because it will make the squid tough.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
Contact Us at [email protected]