[Peril]

Clean squid. Cut tube along length then score the outer surface in a criss-cross pattern, taking care not to cut all the way through. Cut into 2-3cm squares.

Heat a small amount of oil in a wok, until smoking. Stir fry for about 1 minute, to sear squid. Do in small batches so the oil doesn't cool and cause the squid to yield liquid. Add 1 tsp sambal blachan (get this from asian grocers or can make) and a couple of tbl light soy sauce (enough to thin the sambal and coat the squid). Stir until blended and serve immediately, with rice and stir-fried vegetables.

If you have limes then you can squeeze a bit of lime juice over the top

 

[Daveyak]

That recipe was very timely for me as I caught a beaut big squid from my yak on Sunday morning and when I got on to the 'puter that afternoon, there was this new (for me) recipe for cooking squid. I didn't have any sambal blachan but the recipe motivated me to try out a mix of spices with some Thai style red curry paste and the soy sauce. Produced a delicious meal. My version needs some fine tuning and I'm keen to try it with the sambal, so it's lucky I've still got a few meals left from that same squid.

Squid is such a great meal as it tastes great almost any way you cook it, as long as the cooking time is as brief as possible.

Dave.

 

[Peril]

Glad to have helped Dave. You´re on the money re squid being good almost any way. Reminds me that I was in Manilla recently with someone who couldn´t eat squid for some reason, but the squid dishes on offer were just too tempting, so I kept ordering it.

A mediterranean style alternative is to use chopped fresh chilli (or sambal ulek which is bottled chilli) and some tomato puree. Cook in the same way. Can garnish this one with chopped parsley or coriander.