Indonesian Blackened Squid Stir-Fry
Ingredients
- 500g fresh squid
- Lime juice
Aromatics
- 1 piece galangal, smashed
- 7 kaffir lime leaves, torn
- 3 bay leaves
- 2 lemongrass stalks, white part smashed
- 2 pieces ginger, smashed
- 1 teaspoon mushroom stock
- 1 tablespoon oyster sauce
- A pinch of salt
Sliced spices
- 7 shallots, sliced
- 3 garlic cloves, sliced
- 2 green chilies, sliced diagonally
- 2 red chilies, sliced diagonally
- 7 bird's eye chilies, sliced diagonally
Preparation
Wash the squid thoroughly, remove the ink sac but save the ink, add squeezed lime juice, let it marinate for 15 minutes, then rinse.
Stir-fry the sliced spices until fragrant.
Add the aromatics and stir well.
Add the squid, stir to combine, cover the pan and cook. The squid will release its own water, so no additional liquid is needed. Cook for no more than 5 minutes to prevent toughness.
For larger squid, cook up to 10 minutes. If still tough, cook longer than 15 minutes.
Adjust seasoning to taste and serve.
Tips
To prevent squid from becoming tough, cook for no more than 3 minutes for small squid. If overcooked, cook longer than 15 minutes or add baking soda with lime juice at the beginning of preparation. However, cooking with attention to time is preferred for a natural approach.
