Additional of grilled prawn.....
Love at the 1st sight....How much me&daddy love 'sotong bakar'. That's why I fall in love when saw Tes grilled squid. With the nice photo i guess make me adore her recipe very much. I normally grilled the squids & dipped it with 'air asam'. Daddy really love it (beside kari ikan of course) & that's make me keen to prepare the menu again & again. Tq Tes for this simply lovely recipe. I will keep it as one of our favorite menu. So, u gal!!! no harm to try. SIMPLY DELICIOUS
Craving for the sauce!!!!!
I love the black parts. HANGUSS!!!
Ingredients: (8-10 servings)
1 kg squid- cut into long strips
1/2 cup soy sauce
2 tbsp minced ginger
Bamboo skewers soaked in water
3-4 fresh green chili- pound into rough paste or finely minced
6 cloves garlic- finely minced
1/2 cup sugar
1/2 cup vinegar
1/4 cup water
1 lime- juiced
2 tsp salt
2 tbsp fish sauce
A handful coriander- finely chopped
1. Skewer squid in bamboo skewers, leaving some space for handling.
2. Marinate the squid in soy sauce and ginger for half hour.
3. While the squid is marinating, make the sauce. Bring sugar, vinegar, water, and salt to boil. When all sugar is dissolve, remove from the heat.
4. Let the savory syrup cool down, and then add green chili, garlic, lime juice, fish sauce and coriander. Stir well and keep aside.
5. Back to the squid. Set the charcoal grill on medium-high heat.
6. Grill the squids about 2 minutes each side or until the squid slightly charred on the outside and cooked through.
7.Serve hot with green sauce.
I can say really burst ur appetite. The sauce also bring me back to my old time when my eldest sister (klong) used to prepare this 'cili cuka' for our 'keropok ikan' dipping. The different i guess only the color & the way they prepared it. My klong just pour vinegar to the pounded cili merah+garlic, beside adding a lots of sugar, while Tes cooked the sauce + added some fish sauce. The taste i could say plus minus.........i simply love it!!!