Squid Curry

Bought a nice thick squid from the night market and I love squid.

I went through my kitchen to see what I have and cooked this. I'm not sure what to call it, taste is a bit like Thai Red Curry, but I didn't put in coriander root, nor did I use any kaffir lime rind, but just the leaf. There are no spices in it like an Indian curry.

Squids in Soy Sauce ~ Sotong Masak Kicap @ My Fav Ala-Thai #1

Ala-Thai restaurants are a common sight in Malaysia. Some people prefer calling them TomYam shops. These restaurants serve dishes that is popular in southern Thailand and with some local fusion as well. The best ones were said to employ Thai cooks instead of locals. I can hardly get a good Ala-Thai restaurant in KK, but I had happy times in Johor Bahru. It seemed that every Ala-Thai restaurant that I go to, it's delicious.

But no matter where I am in Malaysia, my favourite Ala-thai dishes never changes and it's with these dishes, I make that yardstick whether I like the restaurant or not. They have to cook my favourite dishes well. People around me love to go for Padprik or Pattaya fried rice, or even masak merah. But I seem to love those that they don't think of ordering. And oh yeah.. I love those small plates of ulam with sambal belacan that is on the house. Not because they are free, but I love the crunch of the raw vege dipped into the pungent spicy sambal. Goes very well with the dishes I love.

Squids in Sambal - Seafood Week #2

These squids have been in my freezer for………… 5 months. I bought them before I got to know I was pregs, and after that as you all know I haven’t been cooking for a long time.

So, I finally thawed these and cooked them for dinner. Served them with piping hot nasi lemak. Being the understanding wife (*coughs), I cooked extra rice knowing that dear hubby will definitely ask for seconds. And truly he did. He can never resist my nasi lemak. Hahaha. Hey, not that nasi lemak Seringgit or 20 sen type ok, don’t stain ur brain. If you don’t understand the relation of nasi lemak and a woman, please refer to your Malay friends. It’s equivalent to our Chinese saying of Siao Loong Pau, Cha Siew Pau or Big Pau. Now I guess you know what is the relation of nasi lemak and a woman. Hahahaha!!!

Squids in Sambal
Recipe source: Wendyywy

300gm cleaned squids, cut into rings or whichever way you fancy
10 dried chilli
100gm fresh chilli (mine were really huge ones, so I don’t know how many regular sized ones, they were about the length of a del monte/dole banana)
50gm shallots (5 pieces)
10gm garlic (2 cloves)
7gm belacan (1 pinkie sized piece)
1 tsp tamarind paste (I used Adabi ready to use paste)
2 Tbsp coconut milk
2 Tbsp sugar (might need more)
1.5 tsp salt (don’t put in all first)
1 red onion, sliced
3 Tbsp cooking oil

1. Snip dry chillies into halves and rub them to remove the seeds. Soak the chillies in water for 10 minutes at least.
2. Remove seeds from fresh chillis, peel shallots and garlic.
3. Mill/Grind dried chilli, fresh chilli, shallots, garlic and belacan until fine.
4. Heat a wok and put in cooking oil. Carefully pour in the chilli paste and on medium low heat,
5. Cook until paste is almost dry. Put in coconut milk and cook until the milky colour disappears
6. Put in tamarind paste, salt and sugar. Adjust the taste.
7. Turn heat to high and put in sliced onions and cook until wilted.
8. Put in cleaned squid rings and cook until the squids firm up, it will only take 1 minute. (Take note that squids will release moisture, so do not put in water in the chilli paste earlier on)
9. Dish up and serve.