Tomato squid stir fry is really suitable for busy and quick lunch or dinner. The sauce is so tasty and sweet-sour savory!
Holla! Sorry last week we didn’t post recipes as regularly as we were because we were so hectic lately. Today we will share seafood recipe. We called it tomato squid stir fry.
If you are a seafood lover, you would like this simple recipe. This idea comes when I went to a supermarket and found fresh squids. I thought it would be a good idea to cook a squid menu. I bought a kilogram of squid. Because this squid is big, I just got two pieces of squid.
I eat this menu for dinner, but you can eat this menu at the time you like. The time to cook this menu is really quick. Moreover, the sauce is simple but it suit with the squid. So, you can serve to eat this menu as fast as possible for your dinner like me. Before I share how to make this recipe, I want to share the tips and tricks to clean squid. But, if you have known to clean squids properly, you can jump to the ingredients and the steps.
How to Clean Squids
Some people have difficulty cleaning squids. It becomes one of the reasons why people don’t like to cook squid menu. Moreover, cleaning squid is a little tricky. If we do not clean the squid well, it will affect the texture and fishy smell of the squid.
For those of you who are processing squid for the first time, here is a way to clean squid that is easy for beginners to do so that the squid is not fishy and easier to process.
1. Separate the head from the body of the squid
Before cleaning the inside of the squid, you have to remove the head first. To separate the head, you can take the tail and body, then pull slowly. It doesn’t need much energy to take and to pull them. You need to pay attention to the ink sacs inside the squid. Don’t press the ink sacs.
2. Remove the ink sacs
After separating the head, you can remove the ink sac under the jaw of the squid. When cleaning this section, you have to do it very carefully. It is because the ink sacs break easily.
If you’ve pulled the head off, you see a small sac filled with black ink. Next, you need to pull and throw the sacs away. Then, what if the bag accidentally splits and the ink splashes out? If you have this, you can clean it with running water under the tap. Clean the squid from ink until clean.
3. Cut the tentacles
If you only want to process the body of the squid, you can remove the tentacles. However, if you want to use the tentacles, you don’t need to remove them. It is easy to cut the tentacles. You can cut them using a knife. Then, cut straight them down.
4. Remove the beak and cartilage
If you plan on tilling the tentacles as well, then you have to remove the beak first. It is a piece of cartilage. It lies below the base of the tentacles.
In addition to these parts, you also have to remove the transparent colored squid cartilage. This bone is a piece of thin cartilage. Apart from squid, you will also find bones like this in cuttlefish. This bone is inedible and must be removed. To remove this part, you can hold the squid’s body back then pull the cartilage slowly using just your fingers.
5. Remove any dark speckled and colored skin membranes
The dark and speckled skin of the squid is actually edible. However, most people, especially restaurant and restaurant cooks, prefer to throw it away. This step is to make the squid look more attractive when you process it. You can remove the skin of this area directly.
6. Wash and clean the squid under running water
After you have removed the skin, wash the squid again until it is clean under running water. If there is still ink stuck or the left offal remains, you can clean it with your fingers.
7. Cover with tamarind and salt
For some people, the fishy smell of squid is strong. If you are one of them, after the squid is clean, you can use tamarind to get rid of the fishy smell. Tamarind is effective to rid of the fishy smell in squid.
The method is to mix tamarind and salt, then stir until evenly distributed. After that, coat the squid with tamarind that has been mixed with salt, kneading until evenly distributed. Leave it on for a few minutes, then rinse it again with water until it’s clean and drained.
How to Make Tomato Squid Stir Fry
First of all, let’s prepare the ingredients. For this recipe, I use a kilogram of squid. For the sauces, I used oyster sauce, Worcestershire sauce, chili sauce, and tomato paste.
First, cut the squid so the meat shaped like the rings. Cut in 1/3-1/2 inch thickness. You can discard the skin and the tentacles. I choose not to because I like its chewy texture of the skin and the tentacles. The results will look like this (in the picture is only the body).
For the other ingredients, I sauté shallot and garlic. Then sauté the tomato paste for 2 minutes.
After that I add the squid and 1/2 cup water into the pan, and then add oyster sauce, chili sauce, chicken stock powder, sugar, salt, lemongrass, and black pepper. You can also add bay leaves. But it’s optional.
For the chili sauce, I recommend chili sauce that widely use by Indonesian. We call it saus sambal. It has spiciness, a little bit sweetness and umaminess. This chili sauce is similar to what we commonly use.
Cook for 5 minutes. In small bowl combine 1/2 tbsp cornstarch and 3 tbsp water. Add to the pan and stir until the sauce thicken.
Turn off the heat and garnish with green onion. It’s so good when you pair with warm rice.
Tomato squid stir fry is really suitable for quick lunch or dinner. Happy cooking!
Let me know if you have tried this recipe by giving your feedback. Let’s be friends with subscribe to this blog. Also, you can follow our Pinterest for the up-to-date menu. Thank you for supporting us❤
Other Seafood Recipe You Might Like :
Tomato Squid Stir Fry
- 1 kg Large Squid
- 5 Large Shallot chopped
- 2 cloves Garlic finely chopped
- 2 tbsp Tomato Paste
- 2 tbsp Cooking Oil
- 1/2 cup Water
- Salt & Black Pepper
- Chopped Green Onion for garnish
- 1/2 tbsp Cornstarch
- 3 tbsp Water (for cornstarch)
- 3 Lemongrass Crushed
- 3 tbsp Chili Sauce
- 2 tbsp Oyster Sauce
- 1,5 tsp Worcestershire Sauce
- 1 tbsp Granulated Sugar
- 1 tsp Chicken Stock Powder
- 2 Chopped Bird’s Eye Chilis (optional)
- 2 Bay Leaves (optional)
Cut the squid so the meat shaped like the rings. Cut in 1/3-1/2 inch thickness. You can discard the skin and the tentacles (optional).
In large pan heat the cooking oil. Sauté the shallot for 1 minute then add garlic and continue cooking for 1 minute. Add tomato paste and stir for 2 minutes.
Add chopped squid and water. The add all sauce ingredients. Continue cooking for 5 minutes. Adjust the taste with salt and black pepper.
In small bowl combine cornstarch and 3 tbsp water. Add to the pan and stir until the sauce thicken.
Turn off the heat and tomato squid stir fry is ready to serve.