Butter & Garlic Cuttlefish and Squid (Image © Dexie Wharton)

INGREDIENTS :
1 pack of cuttlefish, thawed and sliced in rings
1 pack of squid, thawed and sliced in rings
3 spoonfuls of butter
4 sprigs of scallions, chopped finely
salt and pepper
2 tbsp of water

Melt butter in a pan. Saute garlic for a minute. Add the rings of cuttlefish and squid. Cook for about 10 to 15 minutes. Add the water in between and make sure to stir occasionally. Season with salt and pepper. Stir in the scallions in the end.

Serve with white rice. If you want to add veggies to make it a complete seafood stir-fry, add broccoli florets or green beans. I need the vegetables for tomorrow’s birthday dinner so I made this dish sans veggies.

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Butter & Garlic Cuttlefish and Squid

I wanted those light but chewy squid balls, with the slightly crunchy exterior but tender interior, full of squid flavor… but I needed to make it wheat- and egg-free, so the flour, which holds the squid together nicely, and the egg white that gives it lightness, were omitted in favor of cornstarch and — ugh — egg replacer. Needless to say, this was so far from the goal it’s almost depressing. The one encouraging thing is that my kids actually ate it and love it. But then who isn’t in love with deep-fried things? Next time, I’ll make these for myself, the right way, and make the Italian version for them instead (olive oil, lemon juice, lots of garlic and parsley).

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Failed Experiment: Squid Balls

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Squid

3 pounds squid, cleaned and trimmed, then cut into rings

Marinate in a bowl for 2 hours or overnight, with

1/2 cup soy sauce
1/4 cup sugar or honey
2 tablespoons minced ginger
3 tablespoons minced garlic
1 tablespoon curry powder
1 tablespoon chili powder or 2 teaspoons chili paste (or to taste)

3 tablespoons oil for pan-frying

Drain squid from the marinade 2 hours prior to cooking.

Heat oil in wok or cast-iron pan over high heat. When hot, add drained squid and stir-fry, 2 minutes or just until squid is cooked through. You can discard the marinade, or reduce it in a saucepan until you get a syrupy consistency, and serve it alongside, or on top of, the squid. Yum!

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Squid in Sweet Hot Curry Sauce

This is just one of the many “little dishes” Malaysians serve with their food. Though I liked the gentle flavors in this, I missed the spicy fire-in-your-mouth quality of other sambal. The marinated shallots do give it some bite.

1/4 cup thinly-sliced shallots, marinated in 1/4 cup lime juice while you prepare the rest of the dish

1 pound squid, cleaned, tubes sliced open and scored diamond-fashion
1/2 teaspoon turmeric
2 tablespoons oil
1 tablespoon minced garlic
1 teaspoon sugar
salt to taste

Combine squid and turmeric in a bowl. Let stand 15 minutes. Heat oil in a wok or large skillet over high heat and when hot but not smoking, add minced garlic. Stir-fry until golden, then remove with a slotted spoon; set aside. Still working over high heat, stir-fry squid, in batches if necessary to avoid stewing, just until they start to curl. Remove to a platter.

Drain lime juice from shallots, reserving juice.

When all the squid is done, return to wok. Add sugar and salt to taste and continue to stir-fry. Return garlic and add lime juice. Continue to stir-fry until most of the liquid is gone. Serve hot, topped with the marinated shallots.

Adapted from

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Squid in Lime (Sambal Limau Sotong)