Malaysian Chinese Squid and Potato Salad

Ingredients

In the original Croatian dish, Salata od liganja i krumpira, the squid and potatoes are typically boiled and then mixed with a simple dressing of olive oil, lemon juice, and parsley. However, in this Malaysian Chinese adaptation, we incorporate Malaysian Chinese spices and flavors to elevate the dish. The squid is stir-fried with aromatic spices, such as garlic, ginger, and chili, to infuse it with a rich and fragrant taste. Additionally, we add a variety of fresh herbs and crunchy vegetables to enhance the salad's texture and appearance. We alse have the original recipe for Salata od liganja i krumpira, so you can check it out.

• 500g (1.1 lb) squid, cleaned and sliced 500g (1.1 lb) squid, cleaned and sliced
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 red chili, sliced 1 red chili, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Spring onions, sliced, for garnish Spring onions, sliced, for garnish
• Red chili, sliced, for garnish Red chili, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Boil the cubed potatoes in salted water until tender. Drain and set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. 3.
   Add the minced garlic, grated ginger, and sliced red chili. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the sliced squid to the wok and stir-fry for 2-3 minutes until cooked through.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, lime juice, fish sauce, sugar, salt, and pepper.
6. 6.
   Pour the sauce over the squid and stir-fry for an additional minute.
7. 7.
   Remove the wok from heat and add the cooked potatoes. Gently toss to combine.
8. 8.
   Transfer the salad to a serving dish and garnish with fresh cilantro, sliced spring onions, and red chili.
9. 9.
   Serve the Malaysian Chinese Squid and Potato Salad chilled or at room temperature.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly by removing the innards and the transparent cartilage. Cut the squid into even slices for even cooking.

Tips & Tricks

• For a spicier kick, add more sliced red chili or a dash of chili flakes.
• Feel free to add other vegetables such as bell peppers or cucumber for added crunch and freshness.
• Adjust the seasoning according to your taste preferences. Add more lime juice for extra tanginess or soy sauce for a saltier flavor.
• If you prefer a milder taste, remove the seeds from the red chili before slicing.
• To save time, you can boil the potatoes in advance and refrigerate them until ready to use.

Serving advice

Serve the Malaysian Chinese Squid and Potato Salad as a refreshing appetizer or as a light main course. It pairs well with steamed rice or can be enjoyed on its own.

Presentation advice

Arrange the salad on a large platter, garnishing it with a generous amount of fresh cilantro, sliced spring onions, and red chili. The vibrant colors of the salad will make it visually appealing and appetizing.