I remember one of the dishes I really like as a kid involving squid is the one with some sort of thick dark sauce mom made, so naturally when I discovered that we still had some squid in the fridge, I tried to replicate the dish at home. After a bit of exploring on the web, I think I finally nailed down a version that came up pretty good.
squid with dark soya sauce
Here’s the simple stir fry squid with dark soya sauce recipe, give it a try if you love squid like most of us do!
To be honest, the recipe uses more than just dark soya sauce, naming is just for simplicity sake.
soya sauce, dark soya sauce, squid, garlic, ginger, salt, brown sugar, and pepper
- 6-8 squids, cleaned (if you want to get fancy, stuff the head back into the body and “stitch it up with a toothpick”)
- an inch of ginger, cut into strips
- half a bulb of garlic, chopped in chunks
- 2 tablespoon dark soya sauce
- 1 tablespoon soya sauce
- pepper to taste
- a dash of salt
- 1 tablespoon brown sugar
- 3 tablespoon cooking oil
start with ginger, garlic, then the rest
- marinate the squid with sugar, salt, dark soya sauce, soya sauce, and pepper for 30 minutes
- heat up cooking oil
- fry ginger for a 30 seconds, then add garlic until fragrant
- add in squid in medium heat without pouring all the marinate
- cook for 5-6 minutes, then add the rest of the marinate
- serve while hot (add a bit of parsley for photo op!)
It is really a rather simple recipe, I hope you try it. Happy cooking!
I visit MyDentist for my invisalign treatment almost every two weeks at Jalan Ipoh, and since they’re pretty flexible on scheduling, I always try to set it up on Fridays at around lunch time to allow me a chance to explore the surrounding eateries.
Not long ago, thanks to my friend Winnie, who works nearby, we discovered a rather awesoem claypot chicken rice place at Kim Poh kopitiam in Segambut.
Kim Poh claypot chicken rice at Segambut
Kedai Makanan Kim Poh is located a little bit away from the main stretch of shops at Segambut, within the housing estate just across the Yu Ai seafood noodle place.
The shop is manned by an old couple (I’m assuming) and the lady has been serving up claypot chicken rice for some 30 years.
clay pot chicken rice always go well with double boiled soup
While most claypot chicken rice has everything cooked in the pot with the exception of salted fish (added at the end), at Kim Poh, they add rice wine, dark sauce, fresh ginger, and the salted fish just right before serving. Giving it a fresher and slightly spicier (from ginger) taste that we really enjoy.
mix it up with fresh ginger and salted fish, delicious
Like many other places, Kim Poh also serves pretty delicious steamed soup. There’s usually quite a few varieties to choose from, including salted vegetable with tofu soup, lotus root soup, ginseng with chicken soup, watercress soup and so forth.
These soup go very well with the rice, and I usually choose them over drinks instead.
Winnie & KY at Kim Poh, Segambut
With soup, expect to pay about RM 12-14 per person, pretty reasonable for what you get. Waiting time is usually around 10-20 minutes or as they cook everything from scratch.
Kedah Makanan Kim Poh
Persiaran Segambut Utara
Taman Segambut, Kuala Lumpur
GPS: 3.182856, 101.677664
It’s time for another recipe sharing session. This time it’s seafood – fried prawns with soya sauce, a simple to prepare and yet pretty luxurious dish (just because prawns are so expensive these days).
I had some prawns in hand thanks for mom who actually works in a market, and since I ran out of asam to make my favorite nyonya style sam prawn, I went online to look for something simple to prepare, and landed on this fried prawns with soya sauce recipe from Babe KL. I know Babe KL & Capt’n Hook personally and was sure that her recipe wouldn’t go wrong.
trim off all sharp edges, add pepper, salt, corn starch
Anyway, here are the ingredients you need:
- big prawns, I had XL prawns, bigger the better
- 1 bulb garlic – chopped
- 2 inches ginger – cut into stripes
- 2 tablespoon corn starch
- salt & pepper
- 1 tablespoon worchestershire sauce
- 2 tablespoon dark soya sauce
- 1 tablespoon soya sauce
- a couple stalks of spring onion
- cooking oil
cook the prawns and place it aside
Prawn preparation steps:
- trim off the all appendages of the prawns with a scissor
- clean and pad dry the prawns with paper towels
- marinate prawn with salt, pepper, and cover with corn starch
- heat up some cooking oil and fry prawns till reddish (2-3 minutes)
- set prawns aside
ginger, then garlic, then prawns, and all the sauces, finally spring onion
- heat up oil (or just use the remaining from frying prawns)
- fry ginger for a minute, then add garlic (because it takes longer to cook ginger)
- when garlic & ginger starts to turn golden, add in the prawns
- add worchestershire sauce, soya sauce, and dark soya sauce
- stir fry till fragrant
- add green onion and stir a little more just prior to serving
there you go, classic fried prawns with soya sauce
So there, the dish really turned out pretty well, I actually wished that we had put in even more garlic & ginger cos they really brought out the taste of the prawns and went well with rice. For those who likes it a little sweeter, feel free to add a teaspoon of sugar too.
For more recipe from yours truly, click on my cooking category.
My third dish for the Chinese New year reunion dinner to greet the Year of Boar is steamed Pomphret (Pomfret) fish. This fish is a little pricey, and especially so during the Chinese festive season, however, it is very difficult to find a better fish as far as steamed fish dishes go.
looking at this is making me hungry again
- a good size pomphret fish (preferably around 1KG)
- shitake mushroom
- chopped garlic
- finely sliced ginger
- soya sauce
- pork fat (optional)
- clean the fish throughly and rub both sides with salt
- put the sliced mushroom, garlic, and ginger evenly on the fish
- sliced some pork fat (I got them from the roasted pork in the HK kailan dish)
- add some soya sauce to the fish
- steam it for about 15 minutes, and let the fish sit in the steamer for another 5 minutes after switching off the fire
- be very careful not to spill the very hot dish while transferring it from the steamer to dining table
can you spot the secret ingredient?
This dish turned out excellent as expected, the secret ingredient (pork fat) makes the fish even smoother and adds a layer of that Year of Pig aroma that is irreplaceable. The garlic and ginger removes any fishy smell that might be present, and the mushroom gives a different taste and texture to enrich the whole experience.
I think adding a little bit of parsley might give a better presentation, sort of like how I dressed up the fried pomphret. You can try this method with other type of fish too, though the result might be less optimal.