Never deep fry raw squid. They will shoot like projectiles all over the kitchen. Blanch it in water first, drain it then cook it to the style desired. When added to a frying pan raw, squid has a tendency to release a good deal of water, diluting the flavours of the dish.
The real skill in cooking squid lies in judging when it is just cooked. Precision timing is required to get it just right and tender, or you will find yourself chewing ‘rubber'.
In Asia , there are two kinds of squid – one has a longish body sac and is popularly called ‘sotong'. This is used mainly for frying and made into calamari. Occasionally the baby sotong is available and is good deep-fried. The second kid is called ‘bak tao', and has a more rotund body. It goes tough when fried, so it is very gently boiled until soft.
To clean squid, separate the body from the head with a gentle tug. Peel off the purple membrane on the body sac, and remove the transparent quill and attached viscera from the body. Cut through the arms near the eyes, then pick out the small beak from the section with the tentacles and discard. Rinse with water, rub in a small amount of salt and leave for a few minutes. Rinse again and cut as desired.
Squids are by design a culinary convenience. They thaw in an instant, are easily cleaned and the body sac can be cut into rings or into pieces that curl beautifully when scored or stuffed.
Cook it in assam , belachan or in its own ink with lemongrass. Or steam it first, then deep fry and serve with a caramelized soy sauce glaze. Stir fry it with any combination of vegetables or seafood – such as celery and carrot – or add it into salads or fried noodle dishes. Marinate it in lemon juice, finely sliced lime leaves and fish sauce and barbecue it wrapped in foil. Or put it on a bamboo skewer alternating with small lime wedges and onions and barbeque over a fire.
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