Acehnese Red Squid Dish
Foodie lovers, I am very happy today to be back cooking at home in my simple kitchen. I cooked squid that my husband bought. He really wanted Aceh-style squid with red sauce. He didn't want the squid to be dry at all, but rather in a broth. I used to make this dish often when my late father was alive; he really liked squid in broth, just like my husband requested. After several months of not enjoying squid, I finally granted my husband's request with this recipe.
Red Cook Squid
Acehnese red squid is a popular stir-fried squid dish in our area. Usually, squid this size is used to make red squid, but yesterday at the market, we could only find small squid. That's okay, though, because it will still be delicious when cooked this way with special spices.
Here are the step-by-step preparation instructions—you must try it! Prepare the ingredients I’ve listed below!.
1 potato
5 green chilies, finely chopped
2 curry leaves
3 cardamom pods
1 cm cinnamon stick
1 clove red onion
5 dried chilies
2 cayenne peppers
3 cloves of shallots
2 cloves of garlic
1 tablespoon of coriander
2 cm of turmeric
4 tamarind fruits
Blend the ground spices with enough water, then prepare the aromatic ingredients to be sautéed in oil: 1 finely chopped shallot, curry leaves, cardamom, and cinnamon.
Then sauté the prepared aromatic ingredients until they are fragrant and golden brown.
Then add the blended spices and cook until slightly dry, then add enough water and add the chopped green chilies.
Add the potatoes and cook until boiling. Here, I wait until it boils twice.
I marinated the squid with salt and lime juice for about 5 minutes. Then add the squid and cook for 2 to 3 minutes so that the squid does not harden. Cook until the squid boils over medium heat. Now the red squid is ready to serve.
The squid with red cooking sauce is ready to serve. Serve it with warm white rice and it will automatically taste very special. The sauce has an authentic savory and naturally sweet taste from the squid, making it even more delicious. Therefore, use fresh squid for maximum results.
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When served, my husband really enjoyed it. He finished a full bowl with rice in no time that afternoon. He said it was just the right level of spiciness, and the savory flavor was perfect for a lunch meal.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
Great post. this topic shifts the conversation 🙏
Thank uou
Thank you @scrooger and @qurator
Super wow I rarely eat squid but I love squid, this traditional dish looks super yummy and comfy ❤️
Squid is really delicious, you should try it.
Thank you for sharing your squid cooking method! Marinating with lime juice is an excellent choice, as the acid helps tenderize it. Your focus on a short cooking time is absolutely crucial to prevent rubbery squid.
A couple of gentle suggestions from one cook to another: First, you might want to rinse the squid and pat it dry after the 5-minute marinade. Leaving the acid on too long during cooking can actually start to "cook" the protein excessively, leading to toughness. Second, for the most tender result, try cooking it over very high heat for just 60-90 seconds total, until it turns opaque and firms up slightly. The "boiling" stage might be overworking it.
Your technique shows a great understanding that squid needs care. Adjusting these small steps could make your already good dish exceptional, ensuring it stays melt-in-your-mouth tender. Keep up the great work in the kitchen.
Thank you very much for your advice. I am used to cooking squid this way, but maybe next time I will try your method.