Friday, February 12, 2010

Butter Squid

Butter Squid - crispy, rich, savoury

Another winner from Amy Beh. On my last trip home to Penang, I bought the third edition of her book At Home with Amy Beh 3. The lady provides easy recipes that are well suited to what my family will eat. I think also the recipes in the cookbooks are 'intermediate'. By that I mean the recipes are a step up from the basic, enticing novice cooks (like me) and wannabe chefs (like me) to try varied ingredients and techniques, with sure-fire success. Some of the recipes I've tried provided the 'restaurant' taste – you know, the taste of good restaurant food which makes you go “This dish is great. I wonder how they do it?” Going from a basic stir-fry to Squirrel Fish is a huge jump and will deter any home cook, but Ms Beh provides the stepping stones in between.

This recipe is a good one to try if you see gorgeous looking squid at the market and wonder what to do with it. Next time I will try using cod fish. I believe the milky flesh of this white fish will do this dish justice.

Large squid 350g

Salt ¼ tsp

Pepper ¼ tsp

Self raising flour 5 tbsp

Rice flour 1 tbsp

Spring onions 2 stalks, cut into 3 cm lengths

Leek 1 small, thinly sliced

Egg 1 small, lightly beaten

Butter, 1 tbsp

Oil 1 tbsp, plus enough for deep frying


¼ tsp salt

½ tsp freshly ground black pepper

½ tbsp sugar (or to taste)

Clean squid (note below), cut the body open, and score the inside with criss-crosses. Slice into thick pieces. Season with salt and pepper and combine with the beaten egg. Combine the rice and self raising flour. Toss the squid pieces in the flours. Heat enough oil for deep frying in a wok. Fry the squid till crispy and golden brown. Drain on absorbent paper.

In a clean wok, heat butter and 1 tbsp oil. Stir fry the leek and spring onion till fragrant. Add seasoning and deep fried squid. Stir fry till well combined. Serve garnished with coriander leaves.

How to clean squid.

Pull the head apart from the body. Remove the wings. Wash out the insides. Remove the spine, which is a clear membrane attached to the squid's body. Peel off the purple, spotted skin, from both the body and the wings. You can now cut the squid body into rings or cut the body open then slice it into squares. Working on its head, wash out all the entrails. Separate the tentacles with your fingers. Under running water, use your fingers to scrape the skin off. In the middle of the head, between the tentacles you will find a 'tooth', which is a hard, round piece. Get a good grip on it and pull.. Squeeze the eyes out. You can now cut the tentacles as you wish.

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