Indonesian Chinese-style Stir-Fried Squid

Ingredients

In this Indonesian Chinese adaptation, we infuse the original Croatian dish, Šufigane lignje, with the bold flavors of Indonesian Chinese cuisine. We incorporate Indonesian spices such as ginger, garlic, and palm sugar, along with the use of soy sauce and chili paste commonly found in Chinese cooking. The dish is stir-fried in a hot wok, a technique widely used in Chinese cuisine, to achieve the desired texture and flavors. We alse have the original recipe for Šufigane lignje, so you can check it out.

• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 100g (3.5 oz) green beans, trimmed and halved 100g (3.5 oz) green beans, trimmed and halved
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, palm sugar, minced garlic, grated ginger, and chili paste. Mix well to create a marinade.
2. 2.
   Add the sliced squid to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat.
4. 4.
   Add the sliced onions and stir-fry for 1-2 minutes until they start to soften.
5. 5.
   Add the bell peppers and green beans to the wok and stir-fry for another 2-3 minutes until they are slightly tender.
6. 6.
   Push the vegetables to one side of the wok and add the marinated squid to the other side. Stir-fry the squid for 2-3 minutes until it turns opaque and is cooked through.
7. 7.
   Mix the squid with the vegetables and stir-fry for an additional minute to combine the flavors.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly by removing the innards, beak, and transparent cartilage. Slice the squid into rings for even cooking.

Tips & Tricks

• To achieve a smoky flavor, you can briefly char the bell peppers on an open flame before slicing them.
• Adjust the spiciness by adding more or less chili paste according to your preference.
• Serve the dish with steamed rice or noodles for a complete meal.
• If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the stir-fry towards the end and cook until the sauce thickens.
• Feel free to add other vegetables like mushrooms or baby corn for additional variety.

Serving advice

Serve the Indonesian Chinese-style Stir-Fried Squid hot as a main course. Garnish with fresh cilantro for added freshness and aroma. Pair it with steamed rice or noodles to complete the meal.

Presentation advice

Arrange the stir-fried squid and vegetables on a serving platter, ensuring vibrant colors are visible. Garnish with fresh cilantro leaves for an appealing touch. Serve with steamed rice or noodles on the side.