Most of my raw seafood are sourced from mom, who works at a wet market in Penang. She’d pack them frozen in layers of newspaper so that they remain as such during the journey back to KL. The interesting part is, I usually never really know what I’m getting.
So the latest shipment includes squid, one of my favorite seafood, but also one that I have little experience in preparing. I scouted around the internet a little bit and came up with this recipe of deep fried butter squid, an inspiration from several sources, and some personal preference in taste.
home made deep fried butter squid, yum yum
This dish takes a little longer and more steps than most my other recipes, but the end result turned out pretty good, definitely worth the effort and it’ll be something that I shall make again.
- 3 tablespoon rice flour
- 3 tablespoon corn flour
- 1 tablespoon black pepper
- 1 egg (beaten)
- squid (300-500 gram)
- 1 inch ginger
- half a bulb of garlic (you can have more)
- 2 red/green chili
- salt to taste
- 2 tablespoon butter
- vegetable oil for deep frying
ingredients – squid, flour, egg
cooking instruction 1 (deep frying):
- mix rice flour, corn flour, and black pepper in a bowl
- beat an egg in another
- clean squid, you can cut them in rings for bigger squid, remember to remove eyes and beak too
- dip squid into egg, then flour mix, then deep fry till just a shade before the desired golden brown color
- set a side these fried squid
cooking instruction 2 (final stage):
- cut ginger and garlic into slices
- split red/green chili down the middle and remove seeds
- heat up a tablespoon of vegetable oil, then fry garlic, ginger, and chili till fragrant
- add butter, then squid
- fry for another 1-2 minutes
- viola, it’s done!
just a simple two phase cooking procedure
What I really like about this dish is the infusion of butter into the crunchy layer of the squid as well as the fried garlic/ginger. The chili adds a different dimension as well as giving the dish a little bit of a kick. Fresher squid would yield an even better result in my case, but overall the turned out was better than expected.
Check out my other recipes too if you like these style of cooking. Bon appetite!
New Yew Sang might not have a name that sound like an authentic Thai Food place, but this little coffee shop that is famous for steamed rice (and soup) and lui cha for the breakfast and lunch crowds is a hidden gem for tomyam lovers.
New Yew Sang Thai Food with Yuki, Horng, Cheesie, Kerol
I was first introduced to this place by Kerol, who is a fellow Penangite and one of the harshest food critic especially when it comes to tomyam. If she said it’s good, she’s usually right.
I went there for a scouting expedition by ordering the tomyam meehun prior to the following two visits (where these pictures are sourced), and the experience was a really positive one.
I think I overhead the owners speaking Thai to the kitchen staff as well, that’s always a positive sign.
paku, Thai steamed siakap, seafood tomyam
To be fair, this is a tai chau place with heavy influence of Thai food instead of a typical Thai restaurant, like Ghee Seng Thai food in Penang. The ambiance is nothing to shout about, the place is relatively clean, and there’re fans under the root in an otherwise semi alfresco dining area. Parking is relatively easy to get at night though.
The menu is quite extensive, but lets start with the most important item – tomyam. The tomyam here is thick, extremely flavorful and positively spicy. Use the ladle and dig at the bottom of the bowl will reveal the ingredients that made up the soup, ie: no short cuts, no powder/paste nonsense. If you like your tomyam hot & spicy, this is a place to go.
lala, steamed fish, butter squid
The butter squid here is laden with plenty of those very addictive deep fried egg on top. A dish that I’d recommend ordering, but according to Yuki & Horng, they have a “wet” version of butter squid that is even better. I imagine it to be similar to those from Thim Kee at Pudu.
The lala here is commendable, but not something that is really special. If you’re going for a pure lala trip, look no further than the lala stall at Alisan SS4 just down the road. Steamed saikap that we tried was of pretty good standard, the soup base definitely carries a heavy Thai influence – sour, strong, and slightly spicy.
prawn with petai, some tofu dish, vege (vitamin c, hey!)
In another visit we tried prawn with petai, another spicy dish that never disappoint. The petai was halved and cleaned (some place tends to leave the center bitter part intact), and prawns were fresh prepared just right, delicious.
For those who likes a bit of balance and enjoys eating tofu, I wish I could tell you what the dish in the picture was called, but for the life of me that escaped my mind. Ask the server to recite the tofu dishes they have and stop her at the most bizarre sounding one and you’d have the winner. It was very rich, smooth, and provides a great contrasting taste to the other dishes that were usually spicy, sour, or a combination of both. I enjoyed it a lot.
Prices at New Yew Sang is reasonable. We paid something between RM 15-20+ per person when we eat there. If you like your dishes rich and spicy, check out this place, or you can check out other Thai food posts here.
New Yee Sang kopitiam
Jalan SS 6/8
GPS: 3.106717, 101.598178