Blackened Squid with Shallot Pilaf

    2 hours

    Originally, my mother made it for me when i was kid... I was lovin' it till now... but, my mother only cooked for homemade level dish. Now, i remake it into GOLDENMADE level dish... which probably will be the most beautiful Squid Dish you've ever eat...^^"

    Queensland, Australia
    4 people made this

    Serves: 6 

    • For the blackened squid
    • 1/2 kg whole fresh squid (because we need the ink)
    • 1/2 big brown onion
    • 1/2 cup vegetable oil/ sunflower oil
    • 2 tsp coriander seed powder
    • 1 tsp cumin powder
    • 1 tsp cardamon powder
    • 3 Tbs tomato paste (see recipe below)
    • 2 Tbs oyster sauce
    • 1 Tbs caster sugar
    • salt and pepper
    • For the tomato paste: (easy, and, u can make plenty of this and store it in fridge for long time approx. 3 weeks, because it is very useful for making other dishes)
    • 6 round tomatoes
    • chillies (1 or 2 - optional)
    • 2 Tbs salt
    • vegetable oil/sunflower oil, to cover
    • For the rice (pilaf)
    • 2 cups of long grain rice
    • 60gr of butter
    • 1 cups of spring onion (cut off the root, but use the thick and white part until the light green part, chopped as fine as you can, u can use the rest leaf green part at the end)
    • 4 cups of water

    Preparation:30min  ›  Cook:1hour  ›  Extra time:30min  ›  Ready in:2hours 

    1. To make the tomato paste: blend all the tomatoes and chillies in blender/ food processor.
    2. Put the mix into saucepan and heat until simmering, add salt, stir evenly.
    3. Place the tomato paste in a container, then cover it with oil until about 5mm over the paste
    4. To make the blackened squid: clean the squid thoroughly, take the head out DON'T throw it away.
    5. Cut off the tentacle near the head, and cut the neck off on the end which contains a silver bag (it has the ink inside it)
    6. Throw away the middle head which has eyes and the mouth (it looks like ball in the middle off tentacle).
    7. Cut the squid body and wings into bite size pieces (make a net pattern on it would be the best!!^^"). Rip the silver bag until the ink comes out, then let the squid soak in its own ink in a bowl.
    8. Heat the oil in a boiling pan or big saucepan and finely dice brown onion.
    9. Let it sweat in the oil for 15-20 minutes on low-medium heat. Meanwhile start preparing the rice.
    10. To make the shallot pilaf: melt the butter , DO NOT over cook it. Add the spring onions and stir a little bit.
    11. Add the rice and stir until each grain covered by butter; add the water.
    12. Put in the rice cooker OR let it simmer on stove with the lid on
    13. Back to the squid: After the onion has sweated perfectly, add the coriander, cumin, and cardamon until the fragrance come out. Add the tomato paste (be careful, it will be sparkling a little bit), add the oyster sauce.
    14. Stir evenly and let it simmer, wait until you find the oil and the flavour sauce separated.
    15. Then add the squid with its ink, stir evenly.
    16. Put in the sugar.
    17. Let it simmer and add salt and pepper to balance the sweet flavour
    18. Wait until the oil and the flavoured black sauce separate from each other (the oil should be orange-red colour)
    19. Chop the rest of the green spring onion in julliene (very fine strips) or, very thin diagonal cut.
    20. Serve The blackened squid with shallot pilaf on side and julliene/thin cut green part of fresh spring onions on top.
    21. The green onions on top are NOT just for garnish, but it also has the fresh flavour of mild shallots and crisp when it cut thinly.

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