Squid is a type of seafood that can be prepared into many delicious and attractive dishes for the family. Today, TasteVN will step into the kitchen to guide you on 3 ways to make super delicious stuffed squid. Check out these 3 super delicious dishes right now!
1. Stuffed squid braised in coconut water
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stuffed squid braised in coconut water Serves 3 people
Squid 300 gr (3 pieces) Pork 300 gr Coconut water 200 ml Dried mushrooms 10 gr Shallots 3 bulbs Spring onions a little Fish sauce 1.5 tablespoons Cooking oil 100 ml Common spices a little (salt/ sugar/ seasoning powder/ ground pepper)
How to prepare Stuffed Squid with Coconut Sauce
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Prepare the squid
Remove the intestines and ink sac from the squid, clean off the black mucus and ink bag, rub with salt and rinse thoroughly.
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Prepare other ingredients
Peel and wash the red onion. Wash the green onions and chop them finely. Soak the dried mushrooms in cold water for about 1 – 2 hours, then cut off the stems and rinse again, chop finely.
Soak the pork in diluted salt water for about 5 minutes, then rinse again with water.
Use a knife to chop the pork finely and then put it into a blender with 3 red onions, and blend until smooth.
Tip:
- You can finely chop the meat by hand if you don’t have a blender!
- Choose pork that has both lean and fat to prevent the meat from drying out.
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Mixing and stuffing squid filling
Put the meat in a bowl along with mushrooms, green onions, 1 teaspoon of sugar, 1 teaspoon of seasoning, 1/2 tablespoon of fish sauce, and a little pepper, then mix well.
Put the meat into a piping bag and stuff it into the squid body. Use a toothpick to seal the opening so the filling doesn’t fall out.
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Cooking squid
Heat a pan on the stove, add 100ml of cooking oil, when the oil is hot, add the squid and fry until it firms up, then add 200ml of coconut water, cook until boiling, then reduce the heat and simmer for about 15 minutes.
Add 1 tablespoon of sugar and 1 tablespoon of fish sauce, simmer until the liquid reduces, then season to taste and turn off the heat.
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Final Product
Take the squid out, cut into bite-sized rings, and arrange on a plate. Pour the sauce over the top to enhance the flavor of the squid.
The stuffed squid has a beautiful golden color. The sauce is rich, the squid is tender, and the fatty meat inside combined with the crunchy wood ear mushrooms makes it not greasy. Served with a bit of cherry tomatoes, lettuce, or hot rice, it tastes much better.
2. Stuffed Squid Braised in Tamarind
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stuffed Squid Braised in Tamarind Serves 2
Squid 300 gr (tube squid) Ground pork 100 gr Dried shiitake mushrooms 10 pieces Wood ear mushrooms 1 piece Chicken egg 1 piece Shallots 30 gr Garlic 30 gr Vermicelli 10 gr (1 piece of dried vermicelli) Tamarind juice 200 ml Ground pepper a little All-purpose flour a little Chili sauce 1 tablespoon Fish sauce 1 teaspoon Cooking oil 210 ml Common seasoning a little (seasoning powder/msg/sugar/salt)
How to make Stuffed Squid with Tamarind
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Prepare the squid
After purchasing the squid, remove the innards, the cartilage, clean off the slime, and remove the ink sac, rub with salt, and rinse with clean water.
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Prepare the other ingredients
Dried shiitake mushrooms soaked in warm water until soft, then rinsed and chopped finely. Wood ear mushrooms soaked in cold water for about 1 – 2 hours until soft, then cut off the stems, rinse with water, and chop finely.
Shallots and garlic chopped finely, mix a little shallot into the minced mushrooms, save a bit to put in a bowl, minced garlic placed in a bowl.
Glass noodles soaked in water until soft, drained, chopped, and mixed with the mushrooms.
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Mix and stuff the squid filling
Add ground pork, wood ear mushrooms, and shiitake mushrooms into a bowl and mix well. Continue to add 1/2 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, a bit of ground pepper, and mix well, then add 1 tablespoon of cooking oil.
Separate the egg yolk and add it to the meat, mix well, then stuff it into the squid, using a toothpick to secure the head to keep the filling from falling out.
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Fry the squid
Put the squid in a steamer to cook the squid about 70 – 80% or put it in the microwave for about 2 minutes to cook the filling.
Heat a pan on the stove, add 200ml of oil, and when the oil is hot, add the squid to fry until golden.
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Braised Squid
Put 2 tablespoons of sugar, 200ml of tamarind sauce, 1 teaspoon of salt, 1 teaspoon of fish sauce, and 1 tablespoon of chili sauce into a bowl and mix well.
Add a little flour into the bowl along with a bit of water and mix well.
Heat a pan on the stove and add 2 tablespoons of cooking oil (reuse the oil from frying the squid), when the oil is hot, add chopped onion and garlic and sauté until golden, then add the tamarind water and boil for about 2 minutes, then add about 3 tablespoons of flour water, mix well, and turn off the heat.
Finally, add the fried squid into the tamarind sauce and cook for about 2 minutes, then remove and cut into bite-sized pieces.
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Final Product
The tamarind sauce squid is fragrant, and the sauce has a beautiful golden color. The sauce is rich, with a sweet and sour taste from the tamarind sauce combined with tender squid and delicious chewy meat that is hard to resist.
3. Stuffed Squid Braised in Pot
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stuffed Squid in Clay Pot Serves 3
Squid 7 pieces Ground meat 300 gr Wood ear mushrooms 15 gr Green onions 5 stalks Minced garlic 1 teaspoon Minced shallots 1 teaspoon Fish sauce 3 tablespoons Cooking oil 100 ml Common spices a little (seasoning salt/salt/sugar/msg/pepper)
How to Cook Stuffed Squid in Clay Pot
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Preparing the squid
Use a knife to remove the entrails and ink sac from the squid, scrub off the black mucus, and rinse well with water to finish the preparation.
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Prepare other ingredients
Soak the wood ear mushrooms in cold water for 1 – 2 hours, then cut off the stems, wash thoroughly, drain, and chop finely.
Wash the scallions, cut the green parts into sections, and leave the roots intact.
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Mix and stuff the squid filling
Add ground meat, wood ear mushrooms, 1 tablespoon of fish sauce, 1 teaspoon of pepper, 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 teaspoon of salt, minced garlic, and shallots into a bowl and mix well. Let the meat absorb the seasoning for 15 minutes.
Stuff the meat into the squid, then insert the squid tentacles and use a toothpick to secure the head so the filling does not fall out.
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Braised Squid
Place a pan on the stove, add 100ml of cooking oil, when the oil is hot, add the squid and fry briefly until the squid tightens.
Put the pan back on the stove, add a little of the cooking oil used to fry the squid, when the oil is hot, add 2 tablespoons of sugar, stir until the sugar melts into a thick, brown mixture, then add the squid and stir well before turning off the heat.
Place a clay pot on the stove, add a little chopped green onion, add the squid, a little minced shallot, 2 tablespoons of fish sauce, 2 teaspoons of monosodium glutamate, 1 teaspoon of seasoning powder, cover the lid and braise until the sauce thickens.
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Final Product
Garnish on top with a little green onion, a few slices of chili, and a bit of ground pepper, and our dish is complete.
The braised squid is golden brown and fragrant. The squid is tender on the outside, with fatty, chewy, and crunchy meat inside, and the braising sauce is rich. Eating it with white rice or cucumber, tomato, and lettuce is simply delightful.
How to choose fresh squid
- Choose squid that has a shiny color. The dark brown part should be visible, while the body of the squid will be opaque white like milk.
- You can test the squid by pressing your finger on the body; if the squid quickly returns to its original state and does not leave a dent, then it is fresh squid.
- You should choose those with transparent eye colors, not bulging out, clearly visible pupils, and not yellow or leaking fluid.
- Do not buy those with soft, mushy heads and tentacles, that easily separate, and those whose eyes have turned cloudy, sometimes leaking fluid.
How to properly prepare squid
- Use one hand to hold the body of the squid, and the other hand to hold the head of the squid, then gently pull it up and carefully peel off the ink sac. If you accidentally break the ink sac, wash it clean with water.
- Use a knife to cut off the eyes of the squid and the hard round mass in the middle of the squid’s head (called squid teeth), and you can squeeze this part out with your hands.
- By using a sharp knife, make a light cut along the head of the squid’s body to create a ridge between the skin and the squid’s flesh. One hand holds the squid’s flesh firmly, while the other hand grips the squid’s skin and pulls it up.
- Clean the insides and head of the squid and wash them clean with water.
How to choose fresh and delicious pork
You can buy pre-ground pork or buy whole pieces of pork to chop or grind at home using a meat grinder.
- Choose good meat when the piece is dry, not slimy, with normal smell and color, the meat block is firm, with high elasticity, pressing a finger into the meat creates a dent but does not leave a mark when lifting the finger.
- Avoid buying chemically treated meat with the following signs: the piece looks quite attractive, but is dry, the meat fibers are firm, feels non-sticky to the touch, and when cut open, it is mushy inside.
- Do not choose meat that is too lean, as pork has a layer of lean close to the skin, bright red which is often injected with growth stimulants harmful to humans.
How to choose good wood ear mushrooms
- You should prioritize choosing mushrooms with large, thick caps and a stem with few smaller mushrooms.
- The good mushrooms have a dark amber color, the top side of the mushroom is slightly shiny, and the underside is coffee-colored.
- Avoid choosing wood ear mushrooms that look too dark, as these may become mushy when soaked in water and are less crunchy.
How to properly prepare dried wood ear mushrooms
- You should only soak dried wood ear mushrooms for a maximum of 3 – 4 hours before cooking. Avoid soaking dried mushrooms for too long or leaving them overnight, as this will lead to the production of many toxins in the mushrooms, which are harmful to health.
- Soak the mushrooms in cold water, not warm water, because while mushrooms expand faster when soaked in cold water, the morpholine content in the mushrooms does not have enough time to neutralize.
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So you now have 3 ways to make stuffed squid with braised meat that are extremely delicious and super simple for the whole family. Wish you success with the recipe from TasteVN!
*The recipe and images are referenced from YouTube channels Delicious Food, Feedy Delicious Food, and HANG CAN COOK
