Sotong Bakar Berempah Recipe (Spiced Grilled Squid)

Squid: Fresh squid, cleaned and scored, is the main ingredient for this dish.

Vegetable oil: Used to mix with the spices and coat the squid for grilling.

Turmeric powder: Adds a warm, earthy flavor and vibrant color to the dish.

Chili powder: Provides the necessary heat and spice.

Coriander powder: Adds a citrusy and slightly sweet flavor.

Cumin powder: Contributes a warm, nutty flavor to the marinade.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the spiciness and adds a hint of sweetness.

Garlic: Minced garlic adds a pungent and aromatic flavor.

Ginger: Minced ginger provides a zesty and slightly spicy note.

Lime juice: Adds a tangy and fresh element to the marinade.

When scoring the squid, make shallow diagonal cuts on both sides. This allows the marinade to penetrate deeper, ensuring the flavors are well absorbed. Additionally, it helps the squid cook more evenly and prevents it from curling up too much on the grill.

• squid - Substitute with octopus: Octopus has a similar texture and can absorb the spices well, making it a good alternative for grilled dishes.

• vegetable oil - Substitute with olive oil: Olive oil has a rich flavor and can withstand high cooking temperatures, making it suitable for grilling.

• turmeric powder - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a sweet, smoky flavor, which can complement the spices in the recipe.

• coriander powder - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can replace the citrusy notes of coriander.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be ground to mimic the texture of cumin powder.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• sugar - Substitute with honey: Honey provides a natural sweetness and can help in caramelizing the spices when grilling.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the spices without overpowering them.

• ginger - Substitute with galangal: Galangal has a similar spicy, aromatic quality and can be used in the same quantity as ginger.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness, making it a suitable alternative for lime juice.

• Allow the squid to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Place the cooled squid in an airtight container or a resealable plastic bag. Ensure to remove as much air as possible to maintain freshness.
• Label the container or bag with the date of storage to keep track of its shelf life.
• Store the squid in the refrigerator if you plan to consume it within 2-3 days. This keeps the squid fresh and ready to reheat.
• For longer storage, place the squid in the freezer. It can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to use, thaw the squid in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the squid by grilling, pan-frying, or microwaving until it is heated through. Add a fresh squeeze of lime juice to revive its zesty flavor.
• If you have leftover marinade, store it separately in an airtight container in the refrigerator for up to 3 days. It can be used to marinate other seafood or vegetables.
• Avoid refreezing the squid once it has been thawed, as this can compromise its texture and taste.
• For best results, consume the squid within the recommended storage times to enjoy its optimal flavor and quality.

• Preheat your oven to 350°F (175°C). Place the squid on a baking sheet lined with foil. Cover it loosely with another piece of foil to prevent drying out. Heat for about 10-15 minutes until warmed through.

• Use a skillet to reheat the squid. Add a small amount of vegetable oil to the pan and heat over medium heat. Add the squid and cook for 2-3 minutes on each side until heated through. This method helps retain the spices and flavors.

• For a quick reheat, use the microwave. Place the squid on a microwave-safe plate and cover with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't overcook.

• If you have an air fryer, preheat it to 350°F (175°C). Place the squid in the basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a more traditional approach, steam the squid. Place it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until heated through. This method helps maintain the moisture and texture of the squid.

• Grill: Used to cook the squid by applying direct heat, giving it a smoky flavor and charred texture.

• Mixing bowl: Used to combine the spices, garlic, ginger, lime juice, and oil for the marinade.

• Tongs: Essential for flipping the squid on the grill to ensure even cooking on both sides.

• Knife: Used to score the squid, which helps the marinade penetrate and the squid cook evenly.

• Cutting board: Provides a stable surface for scoring the squid and mincing the garlic and ginger.

• Measuring spoons: Used to measure out the precise amounts of spices, salt, sugar, and oil.

• Basting brush: Useful for applying any remaining marinade onto the squid while it grills.

• Lime squeezer: Helps extract the juice from the lime efficiently for the marinade and for serving.

Prepare ingredients in advance: Clean and score the squid ahead of time and store it in the fridge.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger.

Mix spices in bulk: Combine turmeric powder, chili powder, coriander powder, and cumin powder in larger quantities and store for future use.

Quick marination: If short on time, marinate the squid for 15 minutes instead of 30.

Preheat the grill: Start preheating the grill while the squid is marinating to save time.