7 Traditional Spiced Squid Recipes, Delicious as a Side Dish

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:

1. Clean the inside of the squid’s stomach, skin and head. Rub the entire surface with salt and pepper. Leave it for 30 minutes.
2. In a container, combine all the filling ingredients and stir until smooth.
3. 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.
4. Heat the oil. Saute the ground spices with galangal, lemongrass, bay leaves, lime leaves and kandis acid until fragrant.
5. Add water, coconut milk, salt, sugar and pepper. Keep stirring until it boils so that the coconut milk doesn’t break.
6. Add the squid while continuing to pour in the sauce until the squid looks puffy and firm when pressed.
7. Lastly add lime juice. Correct the taste. Lift.
8. Ready to be served.

Tips

1. Choose fresh squid with flesh that is springy when pressed, white in color, and has slightly black spots on the skin.
2. 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:

1. Clean the squid, then cut into rings. Set aside.
2. Blend all the finely chopped shallots, garlic, cayenne pepper, red chili, candlenuts and large tomatoes.
3. Heat oil, saute ground spices with galangal and lime leaves until fragrant.
4. Add the squid, petai and chili slices. Stir well.
5. 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.
6. 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:

1. Wash the rice clean, drain.
2. Heat oil in a frying pan, saute ground spices until fragrant. Then add galangal, lemongrass, bay leaves, lime leaves, liquid coconut milk and salt.
3. Then add the rice while stirring.
4. 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:

1. Heat oil in a frying pan, saute the sliced ​​shallots and garlic until fragrant.
2. Add salted squid, stir-fry for a few moments.
3. Add chopped tomatoes, galangal, bay leaves, lime leaves, red chilies and stir-fry again.
4. Add enough water until the squid is submerged.
5. Add salt, sugar and seasoning.
6. Cook until the water reduces and the chili sauce thickens. Set aside.

How to Bake Rice:

1. Place the rice on a banana leaf coaster then top with the squid sambalado filling.
2. Add cayenne pepper and basil leaves on top, then cover with more rice.
3. Wrap the rice tightly and secure both sides using toothpicks.
4. Grill the rice until the wrapping leaves turn brown (use low heat).

Tips

1. 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.
2. 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.
3. 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:

1. Coat the squid with lime juice and salt. Knead and leave for 30 minutes. After that, wash the squid clean. Drain well.
2. Heat the oil. Saute the onions until fragrant.
3. Add red chilies and green chilies, then add tomato sauce, chili sauce, sugar and oyster sauce. Stir well.
4. 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.
5. Add spring onions and cayenne pepper. Mix well again. Lift.
6. 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:

1. Heat the oil, saute shallots and garlic until fragrant.
2. Add green chilies, cayenne pepper, ginger, galangal, bay leaves and lime leaves. Saute until all the spices start to cook.
3. Add green tomatoes, sauté briefly until wilted.
4. Add salted squid, oyster sauce and sweet soy sauce then stir-fry until everything is mixed.
5. Add water and salt, cook until the water reduces then adjust the taste.
6. 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:

1. Wash the squid and cut according to taste. Add salt and lime juice. Leave it for 15 minutes. Then rinse.
2. 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.
3. Add the squid to the spices, stir briefly until the spices are evenly mixed.
4. Add oyster sauce, salt, sugar and pepper. Pour in the water, then add the starfruit.
5. 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:

1. Wash the squid gently, don’t let the head come off. Cover with lime juice, leave for a moment. Rinse until clean. Set aside.
2. Heat the oil and fry the onion, red onion, and garlic until fragrant.
3. Add green chilies, tomatoes, bay leaves, lime leaves and galangal. Stir well.
4. Add sweet soy sauce, oyster sauce, pepper, sugar and salt. Stir well.
5. Add squid. Stir well.
6. Pour water and stir and cook until boiling.
7. Add cayenne pepper. Cook until the spices are absorbed and thick. Lift.
8. Ready to be served.

Tips

1. Choose squid that is really fresh and the head is not separated from the body.
2. When cooking squid, don’t add a lot of water because the squid and its ink already contain a lot of water.
3. 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
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