Tag Archives: Chilli lime dip

This week in my kitchen…Squidilicious…Salt & Pepper Squid and BBQ Squid …

Welcome to this week in my kitchen …The kids go back to school next week…I am off to Bangkok to spend the weekend with my big boy which will be really nice…This week I have squid recipes for you as I know many of you love squid but find it tough when you cook it …I hope you enjoy these recipes and you enjoy some nice tender, soft squid if you have any questions then please ask…

Squid is very popular in Thailand it can be found on every menu and every street market…But hang on a minute are squid and calamari one and the same…The answer is no!

Squid is tougher than Calamari which means of the two Calamari is the most expensive…How to tell the difference? You can tell squid from calamari by the fins that form an arrow shape on the end of the squid’s hood. The fins of calamari extend almost all the way down the hood.

The squid I buy I think is classed as calamari as it has long fins and the quill is longer…Calamari is the Spanish word for squid and although species-wise there is a difference cooks and consumers call it either squid or calamari and I think that depends on where you originate from…I always call it squid and it is a called squid here in Thailand whereas Europeans tend to use the term calamari…If you weren’t confused then I am sure you are now…

There are many health benefits from eating Calamari or Squid. Among the benefits, they provide Copper, Selenium, Zinc, and they are a very good source of vitamin B12 and B3. They are also a great source of protein. It also contains very little fat …

A 3-ounce serving of uncooked squid contains around 198 milligrams of cholesterol and 13.2 grams of protein along with 0.3 grams of total saturated fat. It also contains healthy fats: 0.09 grams of monounsaturated fat, and 0.4 grams of polyunsaturated fat.

One of all our favourite squid dishes here apart from the delicious Thai squid salad which I gave you the recipe for last week is Salt and Pepper Squid…

Easy to do and it takes minutes to cook…Between 1 -2 minutes max…Any longer and it will be tough…It is also one of the kids favourite squid dishes after Thai squid salad…

Salt n Pepper Squid

Ingredients:

Two servings as a snack…

  • 2-3 small calamari cleaned, remove the quill and cut into about 5mm rounds.
  • 1/2 cup of flour
  • 1 1/2 tbs pepper
  • 1/2 tbs salt

Put the flour salt and pepper in a bag add the squid slices and jiggle them about until covered…Heat just enough oil to fry and turn over a couple inches and heat until medium hot not smoking. Fry the squid in batches for 1-2 mins turning to colour evenly.

Drain on kitchen paper and serve with a dip of your choice either mayo or a spicy Thai Dip( recipe below)

If you are unsure about the cooking time of squid cook one as a tester but you really do not want to cook for too long as it will not be tender.

Chilli Lime Dip…

Ingredients:

  • 2 green chillies
  • Juice 2 limes and the zest of one
  • 1 Kaffir lime leaf very finely shredded
  • 4 stems coriander chopped
  • 1 clove garlic crushed
  • 2 tsp palm sugar grated
  • A pinch salt.

Blitz all the ingredients and check to season.

This lovely cucumber salad is also a nice accompaniment with squid.

  • 2 cucumbers
  • 1/3 cup rice vinegar
  • 1 tsp palm sugar
  • 1 tsp sesame oil
  • 1 red birds eye chilli  finely sliced
  • 2 shallots finely diced
  • 1/4-1/2 tsp red chilli flakes ( optional)

Let’s Cook!

Combine the chilli, sugar, vinegar and oil and mix together…Put to one side… Then either thinly slice or if you have a spiraliser…I don’t yet! your cucumber. Then finely chop your shallots then combine with your vinegar mix and put in the fridge until required..To serve gently mix in coriander and top with a few peanuts if liked.

BBQ Squid is seen everywhere here in Thailand …

Lady cooking squid

Some are cooked as it is and some coated in a very spicy sauce the one thing that it has in common is how wonderfully tender and delicious it is…

If you want to BBQ your squid at home then working with one squid at a time, make 1″ cuts on squid tubes( like the image) above about halfway through then season with salt and pepper. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Brush squid with oil and, using a grill press or thread them on wooden skewers, cook, until charred and cooked, 4-6 minutes. Transfer to a serving platter and drizzle with sauce; sprinkle with peanuts and coriander.

You may prefer to brush your squid with your chosen dip again as in the image above…

I hope you all enjoy these recipes until next time…Have a great weekend xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
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Thank you once again for reading this post I hope you all have a great weekend xx