7 Squid Recipes for a Special Dinner Menu

Need something special for dinner with the family? Try the following menu variations from squid. Squid, with its chewy meat texture and rich protein content, is the perfect ingredient to make into a special dish for a family dinner menu.

From stir-fry to grilled, these 7 special squid recipes will give you ideas for preparing squid in different and appetizing ways. Guaranteed the dining menu will be more special.

1. Wet Sweet and Sour Squid

Material:

Squid, remove skin and bones and cut into rings – 500 grams

Lime, take the juice – 1 fruit

Garlic, finely chopped – 2 cloves

Onions, roughly chopped – 50 grams

Green peppers, cut lengthwise – 50 grams

Spring onions, thinly sliced ​​– 2 stalks

Chili sauce – 3 tbsp

Tomato sauce – 5 tbsp

Oyster sauce – 1 tbsp

Salt – 1/2 tsp

Sugar – 1 tsp

Ground pepper – 1/2 tsp

Oil, for frying – to taste

How to make:

1. Clean the squid and rinse with lime juice. Leave it for 10 minutes then wash it clean again. Set aside.
2. Heat some oil. Saute the garlic and onion until fragrant and cooked.
3. Add the squid and cook until the squid looks stiff.
4. Add chili sauce, tomato sauce and oyster sauce. Stir well.
5. Add bell peppers and spring onions. Stir well.
6. Season with salt, sugar and pepper. Stir well then adjust the taste. Lift.
7. Ready to be served.

Tips

Don’t cook the squid for too long because it will become tough (tough).

2. Grilled Squid in Soy Sauce

Material:

Large squid – 600 grams

Lime juice – 2 tbsp

Sweet soy sauce – 4 tbsp

Tamarind water, thick – 1 tsp

Margarine – 1 tbsp

Ground spices:

Garlic – 5 cloves

Shallots – 3 items

Coriander, roasted – 2 tsp

Turmeric, roasted – 2 cm

Jahe – 1 cm

Chili sauce, soy sauce:

Sweet soy sauce – 5 tbsp

Red bird’s eye chilies, thinly sliced ​​– 4 pieces

Green bird’s eye chilies, thinly sliced ​​– 4 pieces

Shallots, thinly sliced ​​– 2 pieces

Lime juice – 1/2 tsp

How to make:

1. Clean the squid and remove the ink. Clean wash. Make cuts along the squid’s body, but don’t cut them off. Coat the squid with lime juice then let sit for 15 minutes. Rinse again until clean.
2. Mix the ground spices with soy sauce and tamarind juice, stir until smooth.
3. Mix and coat the entire body of the squid with the spice mixture, while squeezing a little. Leave in the refrigerator for 30 minutes so that the flavors absorb.
4. Heat a frying pan or flat skillet. Spread with margarine. Place the squid and grill until cooked, occasionally brushing with the remaining spices and turning over. Lift.
5. Ready to be served with soy sauce.

3. Salted Egg Squid

Material:

Medium sized squid, cut into rings – 300 grams

Lime – to taste

Wet Ingredients:

Ground pepper – 1/4 tsp

Salt – 1/4 tsp

Wheat flour – 4 tbsp

Enough water

Dry materials:

Flour – 200 grams

Cornstarch – 2 tbsp

Baking powder – 1/2 sdt

Salt – 1/4 tsp

Ground pepper – 1/4 tsp

Sauce Ingredients:

Salted egg yolks, crushed with a fork – 3 eggs

Garlic, finely chopped – 3 cloves

Oyster sauce – 2 tbsp

Spring onions, just slice the green part – 1 stem

Cayenne pepper, sliced ​​obliquely – to taste

Water – 1/4 cup

Sugar – 1/4 tsp

Salt – 1/4 tsp

Pepper – 1/4 tsp

How to make:

1. Clean the squid, cut into rings then zest with lime. Leave it for a while then wash it clean.
2. Mix all wet ingredients well. Add squid, stir well. Leave in the refrigerator for 1 hour.
3. Mix all dry ingredients well. Set aside.
4. Heat a lot of oil.
5. Remove the squid from the refrigerator. Add the squid to the dry ingredients until evenly coated. Immediately fry in hot oil until it turns brown. Lift and drain. Set aside.
6. Saute garlic until fragrant. Add salt and sugar. Stir well.
7. Add egg yolks, spring onions and chilies. Stir well.
8. Add oyster sauce and pour in water. Stir well and cook until boiling.
9. Add the fried squid and stir until evenly mixed. Lift. Ready to be served.

Tips

1. Choose medium sized squid which tends to be large so that the ring shape is visible.
2. You can add rice flour to the dry ingredients for dressing the squid to make it crispier.
3. When adding the squid to the dry mixture, open the ring or rings and make sure the dry mixture is evenly distributed on the inside of the ring so that when fried it doesn’t stick (forms a perfect ring).

4. Squid Grilled Rice (Sambalado Squid)

Material:

Rice – 500 grams

Galangal – 2 segments

Lemongrass – 4 pieces

Orange leaves – 5 pieces

Bay leaves – 5 pieces

Salt – 1.5 tsp

Liquid coconut milk – 1 liter

Oil – 2 tbsp

Fine Seasoning for Rice:

Shallots – 6 cloves

Garlic – 6 cloves

Squid Sambalado Ingredients:

Salted squid – 200 grams

Shallots – 6 cloves

Garlic – 3 cloves

Tomato – 1 piece

Galangal, crushed – 1 segment

Bay leaves – 2 pieces

Orange leaves – 3 pieces

Red chilies, finely ground – 5 tbsp

Salt – 1 tsp

Sugar – 1 tsp

Flavoring – 1/2 tsp

Oil – 3 tbsp

How to make:

Making Rice:

1. Wash the rice clean, drain.
2. Heat oil in a frying pan, saute ground spices until fragrant. Then add galangal, lemongrass, bay leaves, lime leaves, liquid coconut milk and salt.
3. Then add the rice while stirring.
4. Cook until the rice absorbs the coconut milk, then transfer and cook using a rice cooker. You can also cook rice using a steamer.

Making Squid Sambalado:

1. Heat oil in a frying pan, saute the sliced ​​shallots and garlic until fragrant.
2. Add salted squid, stir-fry for a few moments.
3. Add chopped tomatoes, galangal, bay leaves, lime leaves, red chilies and stir-fry again.
4. Add enough water until the squid is submerged.
5. Add salt, sugar and seasoning.
6. Cook until the water reduces and the chili sauce thickens. Set aside.

How to Bake Rice:

1. Place the rice on a banana leaf coaster then top with the squid sambalado filling.
2. Add cayenne pepper and basil leaves on top, then cover with more rice.
3. Wrap the rice tightly and secure both sides using toothpicks.
4. Grill the rice until the wrapping leaves turn brown (use low heat).

Tips

1. The amount of water needed to cook rice depends on the type of rice used. Occasionally check the rice cooking.
   If the rice is still hard and there is little water left, you can add more water.
2. To get rid of the fishy smell and so it’s not too salty, boil the squid after washing it thoroughly. The length of boiling time can be adjusted to taste.
3. Banana leaves for wrapping rice should be warmed (passed) over a stove fire for a while, so that the leaves become soft and easy to use for wrapping later.

5. Green Chili Salted Squid

Material:

Salted squid – 250 grams

Garlic, thinly sliced ​​– 4 cloves

Shallots, thinly sliced ​​– 7 pieces

Curly green chilies, sliced ​​obliquely – 8 pieces

Cayenne pepper, sliced ​​obliquely – 6 pieces

Green tomatoes, quartered – 4 pieces

Ginger – 1 segment

Galangal – 1 segment

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Oyster sauce – 2 tbsp

Sweet soy sauce – 1 tbsp

Salt – 1/2 tsp

Oil – 2 tbsp

Water – 200 ml

How to make:

1. Heat the oil, saute shallots and garlic until fragrant.
2. Add green chilies, cayenne pepper, ginger, galangal, bay leaves and lime leaves. Saute until all the spices start to cook.
3. Add green tomatoes, sauté briefly until wilted.
4. Add salted squid, oyster sauce and sweet soy sauce then stir-fry until everything is mixed.
5. Add water and salt, cook until the water reduces then adjust the taste.
6. Arrange the salted green chili squid onto a plate. Green chili salted squid is ready to be served.

6. Butter Fried Squid

Material:

Squid – 500 grams

Lime juice – 2 tbsp

Butter – 2.5 tbsp

Onions, sliced ​​– 1/2 piece

Garlic, crushed / grated – 3 cloves

Ginger, crushed – 3 cm

Ground pepper – 1/2 tsp

Sweet soy sauce – 1 tbsp

Oyster sauce – 1 tbsp

Worcestershire sauce – 1 tbsp

Tomato sauce – 1 tbsp

Fish oil – 1 tbsp

Cornstarch, dissolved in 50 ml water – 1/2 tbsp

Salt to taste

Granulated sugar – 1/2 tbsp

Mushroom broth – 1 tsp

How to make:

1. Clean the squid, remove the ink and bones, add lime juice and salt and let sit for 15 minutes. Then cut into ring shapes.
2. Heat a frying pan, melt the butter then saute the onions and ginger.
3. Then add the garlic, cook until fragrant. Add a little water, simmer until the spices are more cooked.
4. Add the squid, add sweet soy sauce, oyster sauce, Worcestershire sauce, tomato sauce, fish oil, pepper, sugar and salt. Stir well.
5. Cook the squid until the spices are even, then add the cornstarch solution.
6. Lastly, add the mushroom stock to make the squid even more delicious. Cook until the squid is cooked and the sauce is quite spicy. Lift and serve.
7. Tips
8. Don’t cook the squid for too long so it doesn’t get tough and use high heat.

7. Saute Black Squid

Material:

Squid – 500 grams

Lime juice – 1 tbsp

Onions, sliced ​​lengthwise – 1/2 piece

Shallots, thinly sliced ​​– 3 cloves

Garlic, thinly sliced ​​– 3 cloves

Green chilies, sliced ​​obliquely – 4 pieces

Cayenne pepper, left whole – 10 pieces

Green tomatoes, cut into 4 – 5 pieces

Bay leaves – 2 pieces

Orange leaves – 4 pieces

Galangal – 3 knuckles

Sweet soy sauce – 2 tbsp

Oyster sauce – 1 tbsp

Ground pepper – 1/2 tsp

Granulated sugar – 1 tsp

Salt – 1/2 tsp

Water – 150 ml

Cooking oil for frying – 3 tbsp

How to make:

1. Wash the squid gently, don’t let the head come off. Cover with lime juice, leave for a moment. Rinse until clean. Set aside.
2. Heat the oil and fry the onion, red onion, and garlic until fragrant.
3. Add green chilies, tomatoes, bay leaves, lime leaves and galangal. Stir well.
4. Add sweet soy sauce, oyster sauce, pepper, sugar and salt. Stir well.
5. Add squid. Stir well.
6. Pour water and stir and cook until boiling.
7. Add cayenne pepper. Cook until the spices are absorbed and thick. Lift.
8. Ready to be served.

Tips

1. Choose squid that is really fresh and the head is not separated from the body.
2. When cooking squid, don’t add a lot of water because the squid and its ink already contain a lot of water.
3. Don’t cook it for too long because it will make the squid tough.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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