Fried Squid with Oyster Sauce
Topic: Squids
This is one of my family's favorite way to cook medium squids, my father likes it to be crispy-fried and now that I am married, I discovered that my hubby likes it to be cooked that way too. At first I found it difficult for me to fry it( I hate frying) since it bursted out, then few years ago I finally learned how to fry it safely, I simply covered the skillet! LOL :)

My family's tradition of frying it was stuffing the squids belly with pounded ginger and onions with a little amount of pepper, set it aside for few minutes, then fried it in hot oil over low-medium heat until crispy. We served it with our individual's favorite dipping sauce, I like to dip it into the mixture of soy sauce and lemon juice with chili.

That was how I made it also last night, the only addition was the oyster sauce and the capsicums. After I crispy-fried the whole squids, I sliced it into rings. Then I sauteed a few slices of onions in hot oil for few seconds, stirred in the slices of red and green capsicums together with the oyster sauce and few amount of black pepper powder. When the capsicums were almost tender, I put off the heat and added the slices of fried squids on it. There's no need for dipping sauce if it will be cooked this way since the oyster sauce were already blended well with the squids. That's it.

Sauteed Squid
Topic: Squids
When I sauteed the squid I added little amount of water on it because my hubby liked it to be a little bit juicy. I used only the basic spices since we wanted the sauce to have natural taste.

Ingredients:
500 g squid, cleaned and sliced into small strips
1 onion, sliced thinly
2 tbsp. grated ginger
2 cloves garlic, crushed
1 ripe tomato, sliced thinly
1 bell pepper, sliced
1/4 tsp. black pepper powder
1 tbsp. light soy sauce
2 tbsp. dark soy sauce
1/3 tsp. sugar
1/3 cup water (optional)
1/4 tsp. tumeric powder (optional)
salt and pepper to taste
2 tbsp. olive oil

Directions:
1. (Sprinkle tumeric powder to the squid, mix well.)Heat oil in a pan, saute garlic until sligthly brown, then add onion, tomato and ginger, stir until the tomatoes are tender.
2. Add squid and light soy sauce, stir for few seconds then add water (optional). Let it boil, add the rest of the ingredients and cook for 2-3 minutes. Serve.

See also:
Hot and Spicy Squid

Hot and Spicy Squid
Topic: Squids
This is one of my favorite way to cook squid especially when I'm on hurry, it's very easy and requires less time to prepare and cook.

Ingredients:
500 g large squid, sliced thinly
1 small red capsicum, sliced diagonally
1 small green capsicum, sliced diagonally
1 onion, sliced thinly
3 tbsp. crushed ginger
2 cloves garlic, crushed
1 long green pepper, chopped
1 tbsp. fish sauce
1 tbsp. light soy sauce
2 tbsp. oyster sauce
1 tsp. hot chili sauce
1/4 tsp. black pepper
1/2 tsp. sugar
2 tbsp. cooking oil
green onions for garnish

Directions:
1. Heat oil in a pan, stir fry the squids for few seconds, then add garlic, onion, ginger and soy sauce. Stir and cook for 3 minutes.
2. Add the rest of the ingredients except oyster sauce and green onions. Mix well, cook until the squids are completely tender, about 5 minutes.
3. Stir in the oyster sauce. Cook for few seconds.
4. Turn off heat, garnish with slices of green onions.

Deep Fried Squid
Topic: Squids
My hubby insisted me of deep-frying the squid last night. I told him that we don't have breadcrumbs left (this means that we need to go for grocery ASAP), he said let's find a way to make breadcrumbs. Fortunately, there were still croutons left in the cabinet, so he grinded it and our problem were solved. We used the ground croutons as our breadcrumbs. He made the squids ready for deep frying with my sister Jong so that I can fry it by the time I'm finish cooking the Chicken Green Curry .


Ingredients:
400 grams squid (big variety or cuttlefish), cleaned and cut into tiny strips
1 egg, beaten
1 cup breadcrumbs
1/2 cup flour
1/4 cup milk
1/2 tsp. salt
1/4 tsp. black pepper
Oil, enough for deep frying




Directions:
1. Drop the squids in briskly boiling water and boil for 10 seconds. Remove immediately, drain and pat dry.
2. In a bowl, combine the egg, milk, salt and pepper. Set aside.
3. Dredge the squids in the flour, shaking off excess flour. Then dip squids in the egg batter and roll in breadcrumbs.
4. Heat oil in a skillet. Place squid in the hot oil in a single layer. Fry until lightly browned.
5. Drain on paper towels.

Serve with your favorite dipping sauce.

Squid in Lemon Sauce
Topic: Squids
I got a new idea of cooking large squid to make it soft and easy to bite, before cooking the squid properly, it must have to be drop in a briskly boiling water for 10 seconds then remove and drain immediately. After that, you can start cooking it in any recipe you want to cook. I tried it with this recipe last night and it was really soft indeed.

Ingredients:
350 grams squid, cleaned and sliced
2 tbsp. grated ginger
1 medium carrot, sliced thinly
1/4 cup mushrooms, sliced thinly
2 tsp. oil
salt to taste

Sauce:
2 tsp. cornstarch
1/2 cup water
1 tbsp. soy sauce
2 tbsp. lemon juice
2 tsp. sugar
1 cube chicken bouillon

Directions:
1. Prepare the sauce. Blend the cornstarch and sugar in a small bowl with the lemon juice and water. Stir in the soy sauce and chicken cube. Set aside.
2. Drop the squid into a saucepan of boiling water. Boil for 10 seconds. Remove immediately. Drain.
3. Heat the oil in a skillet. Stir fry the carrots for 2 minutes.
4. Add the ginger, mushroom and squid. Stir fry for 2 minutes.
5. Add the sauce. Cook, stirring constantly until the mixture boils and thicken.
6. Add salt and more lemon juice if you like. Serve.