Showing Tag: "squid" (Show all posts)

Ohjing-oe Tuigim 오징어 튀김 (Fried squid)

Posted by Kroocrew on Friday, December 31, 2010, In : Korea 

  • 240 gm (8 oz) squid,
  • 240 ml (1 cup) flour,
  • 200 ml (6¾ fl oz) water
  • 1 tsp salt,
  • 1/2 tsp baking powder
  • oil to deep fry
  1. Prepare squid by removing the skin completely, (this is important as the skin will explode in the hot oil and spatter). Cut into circles
  2. Mix flour salt and baking powder.
  3. Add water, mix with a whisk quickly. (Don't over do it!)
  4. Salt and pepper squid and coat with flour, followed by a dip in the batter
  5. Fry until light gold color.
  6. Serve with Choganjang**.

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Squid with pepper (Plaah Muk Phrik Yawk)

Posted by Kroocrew on Tuesday, August 10, 2010, In : Thailand 

  • 500 g (1 lb) squid tubes     
  • 2 yellow peppers
  • 1 dried chillie (optional)     
  • 3 spring onions     
  • 3 tb oil   
  • 2 Tbsp fish sauce (Golden Boy)     
  • 2 Tbp sweet soy sauce (Nguan Chiang No3)     
  • 1 tsp sugar     
  1. Clean the squid if required. Score in a diamond crosshatch pattern and cut into 2.5 cm (1 in) square pieces.
  2. Soak the dried chillie to soften. When flexible make a cut along and down the side of the chillie. Remove as much of the seed material as you prefer ...

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Ohjing-oe bulgogi (Grilled spicy squid)

Posted by Kroocrew on Thursday, June 17, 2010, In : Korea 

  • 2 medium squids or 3-4 squid stakes, cut into strips
  • 4 tbsp goochoojang (Korean chili paste)
  • 2 tbsp sugar, 1 tbsp minced garlic,
  • 1 tsp sesame oil, 1 tsp sesame seeds
  • 2-3 hot chilies
  • 1/2 onion, cut into bite size
  • 3-4 shitaki mushrooms, rehydrated, squeezed, cut in half
  1. Marinade in goo choo jang (Korean chili paste), sugar, minced garlic, sesame oil and sesame seeds for 30 minutes.
  2. At the last minute, add mushrooms, chillies and onion.
  3. In a frying-pan, add a bit of oil, grill the squ...

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Sizzling Pusit (Sizzling Squid)

Posted by Kroocrew on Tuesday, June 1, 2010, In : Phillipines 

  • 1 piece big squid
  • 2 slices ginger, julienned (cut into thin strips)
  • 1/2 tsp. salt
  • 3 cloves garlic
  • 1tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tbsp. vinegar
  1. Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
  2. Marinate squid in the mixture for half a day.
  3. Grill to almost done, but not quite, basting regularly with the marinade.
  4. Slice into rings. Transfer to a heated up sizzling plate.
  5. Pour a little marinade over the grilled squid.
  6. Serve.

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Ketapat Sotong (Rice stuffed squid)

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 

Baby variety!

  • 500gm (~1 lb) squid (complete)
  • 250 gm (~1/2 lb) glutinous rice
  • 1 litre of coconut milk
  • 5 gm fenugreek
  • 10 gm shallots
  • 10 gm garlic
  • Sugar
  • Salt

  1. Clean the squid and separate the head from the body.
  2. Rinse and soak the glutinous rice overnight with a pinch of salt.
  3. Steam the rice. Allow to cool covered.
  4. Fill the body of the squid to half full with the rice. Reassemble the head onto the body tube and fix with a bamboo skewer.
  5. Slice the shallots and ginger.
  6. Heat the coconut milk ...

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Stuffed Squid in Red Curry

Posted by Kroocrew on Monday, May 3, 2010, In : Cambodia 

CC license

  • 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
  • 50 g (1 2/3 oz) rice flour
  • salt and pepper
  • oil for deep frying
  • 100g (*1/4 lb)pork mince
  • 100g (*1/4 lb) prawns, peeled
  • 1 garlic clove crushed
  • 2 tsp ginger, roughly chopped
  • 1 tsp Vietnamese fish sauce
  • 1 tsp red chilli, seeds removed and roughly chopped
  • 1 tbsp coriander, roughly chopped
  • 10g (1/3 oz)  water chestnuts
  • 1 egg white
  • freshly ground pepper
* For convenience I've rounded up the ...
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Red Coconut Curry Squid

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 

CC license


  • 4 cloves garlic
  • 1 red onion
  • some dried chillies - soaked
  • 1/2 tea spoon tumeric (or powder)
  • 2 tablespoon ketumbar (coriander) powder
  • 1 teaspoon jintan puteh (cumin) powder
  • 1 kg sotong(squid) - cleaned and cut into edible sized pieces
  • Thumb size piece galangal
  • 2 lemon grass - white/mauve part cut into 2 cm (~1in) sections
  • salt to taste
  • msg (optional)
  • several lime leaves
  • 500 ml coconut milk


  1. Soak some dried chillies in warm water for 30 minutes.
  2. In a mortar pound the drained chillies into...

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Barbecue Seafood Pancakes

Posted by Kroocrew on Sunday, February 7, 2010, In : Japan 

CC license


  • 150g okonomiyaki flour (Japanese flour)
  • 1 egg
  • 150ml water
  • 5 medium green Yamba prawns, shelled
  • 100g squid rings
  • 300g cabbage
  • 5 shallot leaves
  • 100g pork, sliced
  • 140g tinned corn
  • Olive oil

Method :

  1. Cut prawns and squid into small pieces.
  2. Finely chop cabbage and shallots.
  3. In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake.
  4. Heat barbecue hotplate and drizzle with oliv...

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Pork and Mushroom Stuffed Squid

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 

  • 8 small 3 to 5 cm( 1¼ to 2 in) in length, heads and tentacles removed, cleaned, cuttle bone removed and discarded, tube patted dry
  • 6 large dried Chinese mushrooms, rehydrated in warm water to soften approx 10 minutes, stems removed, and then chopped along with the caps.
  • 1 ounce [30 g] bean thread cellophane noodles (also called vermicelli or mung bean noodles),  soaked in warm water 30 minutes, drained, and chopped into 1 cm pieces
  • 1 lb [500 g] ground pork
  • 6 shallots, diced
  • 4 garlic ...

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