Sunday, 12 October 2008

Blur Like Sotong


Sotong in Malay means squid. As the Singlish (Singaporean English) term, "blur like sotong" used to denote someone who is inept or in a world of his own, in short muddle headed. I wonder has anyone of you had been in this situation before, as blur as the sotong. I tend to be "blur like sotong" when it concerns my bicycle key.
Tonight posting is about sotong recipes hence the title. Not to worry as one had this dish one will not be muddle headed rather will sing lyrical on this Blur Like Sotong recipes. I created this with a hint of Thai touch. I like Thai cooking as it calls for lot of fresh ingredients. Thai cuisines to me will always be rated second to none.

Hope you like it as well.

Grilled Squid stuffed with minced meat with Thai dressing

Ingredients
(Good for 2 persons)
  • 6 medium squids-about 5 inches in body length (washed and cleaned)
  • 3 toothpicks broken into 2.
  • half cucumber(about 150gm)-shredded/ or green young mango /or young papaya
  • 1/2 tbsp olive oil
Marinating ingredients for squid
  • 1 tbsp lemon zest
  • 1 tbsp olive oil
  • a pinch of sea salt
  • 1/2 tbsp ground black pepper/ground white pepper
  • 1/2 tsp tumeric ( optional - to give nice color to squid)
  • handful of coriander
  • handful of parsley
  • basil leaves (optional)
Fillings
  • 100gm minced chicken/pork
  • 1 tsp salt
  • handful of corriander chopped
  • 1 tbsp white pepper
  • 1 tbsp cooking oil
Sauce
  • 1 lemon grass stalk finely chopped.
  • 1 shallot, corsely chopped
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 2 cloves garlic finely chopped
  • 1 tsp nam phla (fish sauce)
  • 1 pinch of sea salt
  • 1 tsp olive oil
  • handful corrander coarsely chopped
  • handful parsley coarsely chopped
  • few basil leaves coarsely chopped
  1. Marinate squid with the marinating ingredients, let to rest for at least half an hour.
  2. Prepare the fillings, mixed the ingredients for filling and let it rest for half and hour.
  3. Prepare the Thai dressing. Mixed the ingredient for sauce and set it aside.
  4. Scoop a tbsp of filling and stuffed the inner tube of the squid, stuff 3/4 full, and use a toothpick to sew up the top. Do the rest.
  5. On a heated pan, lightly greased with 1/2 tbsp cooking oil, once is hot, put in the squid and let it seared 2 mins on each side.
  6. Then baste it with the remaining marinating juice & transfer it to oven and grilled for further 8 minutes at 200C.
  7. Don't over cooked squid as it will feel rubbery and tough. Removed when it's cooked.
  8. Place the shredded cucumber on a plate, then the grilled squid and drizzle with the sauce. Served with fragant Thai rice.
Can I have second serving please!

Note: If you don't want the stuffing, just pan grilled it for around 3-4mins each side, and dress it with Thai sauce, really tasty.

4 comments:

Algernond said...

Want some! Now!
Can't quite tell... you don't cook the stuffing before using it to fill the squid?

Christine Toh said...

Algernond, you need to grilled in the oven an extra 8 minutes to ensure the stuffing will be cooked. :-)

Norris Hall said...

If you like Thai cooking try this site
www.thaifoodtonight.com
It's got about 30 recipes each one with a cooking video to go along.

Christine Toh said...

Hi Norris,

Yes I like Thai cuisines very much. Thanks for the link, appreciated. :-)