DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Steamed Squid with Lime Garlic and Chili Sauce (Pla-meuk neung prik ma-nao)

Thai cooking emphasises on lightly prepared dishes with strong aromatic ingredients and a spicy edge. In Thai dishes, we can usually taste at least three and if not all these sensation in our mouth; sour, sweet, salty, bitter, and spicy. I guess this is most probably why we all love Thai cuisine: because they tease our taste buds.

The dish which I am sharing today may be simple but it is a very flavourful one. As we all know, squid is a very delicate creature because if we overcook it, the texture will be very tough and rubbery to eat. So a crucial part of this recipe is ensuring that the squid is cooked just right. If you like you may replace squid with prawns or fish (sea bass as suggested by one of my Facebook friends). The main highlight of this dish is of course the sauce. Drooling already!!!

Once you have tried this recipe, we hope that you could provide us with some feedback / comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page to get the latest updates from our blog.

 

For 2 to 3 persons

Ingredients:

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600 grams (2 pieces) fresh squid

 

For sauce:

7 cloves of garlic (Chopped finely)

1 bird-eye chilli (Chopped finely) (If you like it hotter, add 1 or 2 more chillies)

3 limes (Grate 1 lime zest and squeeze the juices from the 3 limes)

3 to 4 tablespoons fish sauce (Adjust according to taste)

1 tablespoon sugar (Adjust according to taste)

2 shallots (finely chopped – optional)

 

Garnishing:

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4 fresh coriander roots (Washed with roots removed and cut finely)

 

Steps

  1. Separate squid heads from tubes. Remove innards and ink sac, then peel away as much skin as possible. Rinse and drain well, and slice tubes into 1cm thick slices but don’t slice through. Place squid in a shallow steaming plate.
  2. Prepare a wok with water and heat over high heat.12271331_10207509626126092_1289990605_o
  3. When the water is boiling, place the squid in the wok and cook briefly until done (about 3-5 minutes). Squid should appear opaque and tender. Set the squid aside.12290420_10207510100217944_1628155418_o
  4. While squid is steaming, mix all the sauce ingredients then taste. There should be a good balance between salty, sweet, spicy and sour. Adjust if necessary. Most importantly, ensure that the sugar is dissolved.12281728_10207510104778058_342925238_o
  5. Once squid is cooked transfer them into a serving plate and pour the sauce over it and garnish with the coriander. Serve immediately.    12287080_10207510105658080_805551832_o

Happy cooking! 🙂

Click here to purchase some Thai cooking essentials. :) 
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

3 Comments

  1. Pingback: Recipe: Thai Squid and Pineapple Curry | Beyond Norm

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