Sambal Sotong (spicy sambal squid) recipe | Marion's Kitchen (2024)

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What is sotong in Chinese? ›

Squid (Sotong) | 苏东

Cook squid briefly (for a few seconds) or braise it long enough for it to toughen and then become tender again. A popular method for quick cooking is to cut the bodies into rounds, coat in breading and deep-fry. Stir-frying and sautéing also work well. The bodies may also be left whole, stuffed and braised in the oven.

From deep-fried calamari to stuffed squid or even a slow-cooked squid bolognese, there are many ways to enjoy this cephalopod. The trick with squid is to either cook it very quickly at a high temperature or very slowly at a low temperature – dither in between and you run the danger of ending up with a rubbery texture.

“Sotong” is a Malay word for squid. Commonly used in Western countries to make the famous breaded calamari rings, these sleek, elongated, cylindrical and torpedo-shaped seafood has become a staple ingredient in many cuisines all over the world.

To keep it tender, stir-fry the squid in small batches over high heat. It's cooked when it's opaque and golden.

Rich in Protein Like any other seafood, squid is a great source of protein. In fact, squid can contribute to 64% of the body's recommended daily protein intake. 2.10. Boosts Immune System Health Squid helps build the body's immune system, which helps us maintain our health for a longer period of time.

When it comes to cooking squid, Julie uses one of two methods: either a quick pan-fry on high heat, or a slow braise on low heat. "There's no in-between," she says. "When your squid is cooked, it turns opaque, a milky creamy colour."

You only want the squid to cook until it is white and no longer translucent (partially see-through).

To avoid a rubbery texture, squid benefits from being cooked either very fast (as in our Fried Calamari) or very slow (as in a stew or pasta sauce). That's because squid swim fast thanks to supple, flexible bodies loaded with collagen—which dramatically affects their texture when cooked.

Timing-wise, squid cooks faster than shrimp, and cod takes a bit longer than both. When I cook squid or shrimp, I pour hot water over the seafood or add it to a pot of just-boiled liquid and leave the pot to rest off the stove until the ingredient is cooked (it takes just a few minutes), no additional heat needed.