• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Chew on this: Squid recipes that sing out loud. This recipe was first published in Amy Beh’s column, Cook’s Nook. 


This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 2 large squid
  • 1 tbsp oil
  • 1 clove garlic, chopped
  • 4 young ginger, thin slices
  • 1⁄2 onion, cut into wedges
  • 100g stink beans (petai)
  • 25g red capsicum, cut into triangles
  • 25g yellow capsicum, cut into triangles
  • 30g carrot, cut into desired shapes
  • 30g Japanese cucumber, cut into slices
  • Tangy plum sauce
  • 1 tbsp garlic, minced
  • 1⁄4 tsp ground black pepper
  • 1⁄4 tsp salt
  • 1 tbsp butter
  • 1 tsp sugar, or to taste
  • 4 tbsp chilli sauce
  • 4 tbsp plum sauce
  • 1 tsp chicken stock powder


    To prepare sauce:
  1. Melt butter in a frying pan over low heat. Add the garlic and stirfry until aromatic. Put in the rest of the tangy plum sauce ingredients and simmer briefly for 10-15 minutes, until sauce is thick. Dish out and put aside.
  2. To blanch squid:
  3. Clean squid and peel away the membrane. Separate the head and hood. Cut hood into rings, or score in a crisscross pattern then slice into pieces.
  4. Bring a pot of water to boil. Blanch the squid in boiling water briefly. Remove and drain well.
  5. To stirfry:
  6. Heat the oil in a wok or frying pan. Add garlic and ginger slices and stirfry until fragrant.
  7. Add onion, stink beans, capsicum, and carrot. Toss briefly.
  8. Add 3 tablespoons of the tangy plum sauce into the wok along with the squid and cucumber. Toss well over high heat.
  9. Transfer to a serving dish and serve immediately.
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