Padang Sauce Recipe For Squid And Seafood

By Ideas March 06, 2021

Padang Sauce Recipe For Squid And Other Seafood This time, I shared the recipe for seafood lovers and Today, I made a squid recipe with Padang Sauce.I'm not sure where the name of Squid with Padang Sauce comes from. But if we order one at the restaurant, it looks like this.

Let's dive into the ingredients! Squid Recipe

The first, of course, is squid. I use fresh squid. You can also use frozen squid. Cooking with fresh squid recipes is a bit tricky, so I also use baking powder and salt.

I'll give you tips on how to make squid tender. For the spice mixture, I use shallots, garlic, and red chilies. I use curly red chili. You can use Tanjung Chili.Cabai Tanjung looks like this. It's not shiny.I think it tastes better and doesn't have a raw aroma unlike shiny varieties. You can use plain chili as well. We will also add oil to blend all the spices.

For the spices, I use ginger, lemongrass, and Kaffir lime leaves.Next, we have red chilies, onions, and leeks. For the sauce, I used sambal by Cap Ibu Jari because the dish is quite spicy.

I use this brand because it tastes like real chili. Plus, it contains garlic. This was able to complement our dishes very well. Next, we had oyster sauce, tomato sauce, and tamarind. You can replace the acid with something sour, such as lemon or lime key.

We're going to clean the squid now and soak it in baking soda water. Why does this make squid tender? I'll tell you later. Now, here's a tip for cleaning squid. So, there's a body and a head.

Normally, you'll find cuttlebone in it. But, this one's clean. That's because this squid isn't too big. Ideally, you should clean the squid in the sink. I did it here because I wanted to show you. Now, I'm peeling his skin. You can skip this step. To peel, find the outer layer of skin and peel both sides.

After peeling the skin, we proceed to the head. We're going to take the teeth off the head. Squeeze it like that. You'll find this pair. Then, there's the top. We have to remove it. You'll find some hard parts like bones that have to be removed as well.

Since we don't use squid ink, Inside the sac is squid ink. It has a black color and is very viscous. Some people take their eyes off, some don't. I prefer to eliminate the eyes so that everything served on the plate can be eaten. Above the eyes, on the head, there is a hard bone-like structure.

Scopot.

Some squids contain eggs. You can use it or skip it. Now, all that's left is edible meat. Rinse the squid clean. Rinse until the water is clear because the rest of the mucus emits a woven smell.Let's slice the squid. This one is about 12 cm long. I'm going to cut it into five pieces. I cut in increments of 2 cm, but it's up to you.Don't cut it too small because you'll lose the bite. So, cut the increments 1.5 - 2 cm.

For the head, you can split it if it is large. You can also leave it intact. Now, I add baking soda to the squid. Baking soda is an alkaline substance. It makes the squid tender. You can use this method for other types of meat, such as beef, etc.

However, do not use too much baking soda, as it has a funky aroma when used in large quantities. If you don't want to use baking soda, you can soak squid with natural ingredients...... such as lemon or milk. That will help make the squid tender.

However, it will take more time. For milk, soak the squid all day. For the lemon, soak for 2 hours. Basically, adding acid, base, fat, etc. can break down squid or beef muscles. If you want to know more cooking tips, I'll keep sharing them.

Soak the squid in baking soda and water for 15 - 20 minutes. Rinse the squid after soaking. This is a must, or there will be some bitterness left. I'll add salt to enhance the flavor. For the spice mixture, combine the shallots, garlic and chilli.

Add some bird's eye chilli if you want it to be spicy. Add oil as needed. Now, we're going to sauté the spice mixture.When we wait for this to be reduced and become fragrant, let's prepare other ingredients.

First, onions.

Slice into large pieces. After the squid soaks for 15 minutes, heat the oil to fry it. You can sauté squid right away, but I flash-fry them. This is when you fry squid for a short time on high heat...... so that when cooked with sauce, squid will not be mushy or release liquid again ...... which will make the sauce lose its flavor. Also, it will spoil the texture of the squid.

Once the spice mixture is reduced, we can lower the heat. I'll prepare this first. We use this chili to make the dish look more inviting.

Cut into large pieces.
Lemongrass bangs.
Create a vertex.
We should have added lemongrass at the beginning, but that's okay.
Add kaffir lime leaves.
And ginger.
Add the onion and chilli.
Once they start cooking, add water.
This is so that all the spices are deglazed.
Now, acidic water.
Add sign-in
Ketchup.
And oyster sauce.
And sambal sauce.
Mix well.

The sauce's ready. I drained and rinsed the squid. This is to remove bitterness from baking soda. Fry this in batches. Frying too much at once will overflow the oil. Oil temperatures will also drop dramatically. If so, we won't flash-fry the squid.

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Fry for a second.

Tip & Trick: Fry squid for 1-2 minutes. More than that, and they're going to be rubber. Drain now, like that. Once the bubbles have subsided, it means the water has evaporated. We can fry the next batch. Mix with the sauce. Adjust the thickness by adding hot water.

Use hot water so that the sauce boils again quickly. If you have reached the desired thickness, taste the sauce. Season the sauce with sugar and salt.Add the leeks. This is optional, just to add some green color. You can also use flavor enhancers. I took off kaffir lime leaves and lemongrass. Put them aside. Now, we're ready for the plate.

I'm going to feel it now.

Squid recipe is soft but bouncing.

The sauce is spicy, savory, sweet, and a little tart, so it tastes fresh. That's the hallmark of Padang sauce.Now, we're going to plate. Here it is, Squid with Padang Sauce.Try it at home and share the results with me.

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