Tag / squid
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!
For many of us, there seems to be only two versions of Halal Indian cuisine served in this country. The high end, and the 24-hour mamak shops. There’s certainly a gap to fill isn’t it? That’s where restaurants like Ratha’s Famous Raub Curry fits in, a casual dining that serves just what we love most.
Ratha’s Famous Raub Curry, at PJ Uptown
Ratha’s is a family own restaurant, and the original restaurant at Raub is one of the highest ranked eatery at the location on TripAdvisor, and this Damansara Uptown branch is operated by the second generation.
The restaurant is located at the side of Uptown facing LDP, which offers slightly better parking situations compared to the parking hell that is the “inside” of the commercial area. It is air conditioned, clean, and brightly lit, while offering a no-frill experience.
stirfry bendi, sambal squid, curry chicken, fried lamb
The menu is a simple laminated sheet, but offering is quite comprehensive. There’s seafood, poultry, meat, vegetable, and other individual dishes if you prefer not to go with steamed rice.
For dinner, we shared stirfry bendi, sambal squid, curry chicken, and fried lamb for the three of us, and they turned out to be quite delightful and properly flavored while not being overly spicy. I’d wished that we ordered their famous fish head curry, but perhaps that would be more fitting to a larger group.
clean and comfortable dining concept for mamak food, what’s there not to like?
If you’re up for some good old fashion Malaysian Indian cuisine in a comfortable set up, this would be a good place to start.
Ratha Raub Famous Curry
32, Jalan SS 21/35, Damansara Utama,
47400 Petaling Jaya, Selangor
GPS: 3.137086, 101.623948
Tel: 03-7733 9287
Hours: 7am to 10pm
Now that we moved to Shah Alam, it’s time to explore the neighbouring places for food a bit, and there’s no better way to do this than starting out with some of the names that we’ve already familiar with – which is what brought us to Serai Thai Restaurant at Seksyen 3.
Serai Thai at Seksyen 3, Shah Alam
Serai has been quite successful since it first started out several years ago, we went to the Subang Empire branch and came away pretty impressed, so it was no surprise that we had some high hopes for their more Thai oriented version when we discovered it by typing “thai” on google map in search for dinner option nearby.
The restaurant is hidden in a quiet residential area, parking is plentiful, and interior is simple yet comfortable.
brinjal with belacan, tomyam, squid with salted egg
The menu is typical Southern Thai with influence of some Malaysian element. We tried three dishes for the two of us over dinner.
The tomyam seafood (RM 14 small)had quite a decent kick and while it wasn’t the most flavourful tomyam I’ve tried, it was more than decent and had the necessary ingredient to carry its own.
Brinjal with belacan (RM 10 small) was my favorite dish of the night, beautifully executed with the perfect balance of sweetness from brinjal complemented by the pungent belacan taste, bits of chopped dried shrimp completes this dish.
Squid with salted egg (RM 12 small) was another dish worth trying as well, they definitely didn’t skimp on the salted egg part at all.
dinner for two at Serai Thai, Shah Alam
We came away more than satisfied with our experience at Serai Thai, good food at fair price with a comfortable setting. If you’re hunting for decent halal food at Shah Alam, this is definitely a good option.
5, Jalan Cendana 3/13a,
40000 Shah Alam, Selangor
GPS: 3.075940, 101.509329
I first came across a dish similar to this at Restaurant City Star at Dataran Prima, and what initially caught my attention was the Chinese name of the dish “肥水不流别人田”, which literally translate to “fertilized water doesn’t flow to other people’s farm“. It was basically steamed prawns atop of “tongfun” soup.
raw seafood with herbal soup
A couple weeks ago, my ex-colleague Kelvin reminded me of this dish again when he tried it at a restaurant, and so I thought to myself, why not make it at home? It is after all just steamed seafood with herbal soup, can’t be difficult.
So I did, and here’s the recipe you can try out. Feel free to substitute the seafood to your choice, and for that matter, different soup will work too.
steam the seafood for 15 minutes, add green vegetables in the last 3 mins
- 2 big prawns
- 2 medium size squid (clean properly)
- 1 crab (cut into halves)
- herbs (you can get them in packets)
- chicken carcass (or pork bones)
- mushroom & vegetable
and… enjoy your dinner – steamed seafood with herbal soup
- boil the herbs and chicken carcass for at least half an hour to one hour
- place fresh seafood on top and use the same soup to steam it for 15 minutes
- add vegetable to soup and boil for another 2-3 minutes
- ready to eat!
Yeap, it’s that simple. What you’ll get is herbal soup that has enhanced seafood flavor, and steamed seafood that has a bit of herbal taste to it. I really liked the combination and will be looking to do more of this!
It’s the weekends, start cooking!
P/S: I didn’t clean one of the squid’s ink sacks properly hence the slightly darker shade of soup, but that didn’t stop me from eating everything! Also, thanks to Joyceanne for the giant prawns.
Back in 2007 I wrote about one particular mee goreng at Restaurant New Yew Sang that I really liked, but unfortunately the operator passed away just a few months after that due to heart attack. For the next 6+ years, I wasn’t able to find another comparable mee goreng in Klang Valley, the version you find at most mamak restaurants is just not up to standard.
Seeni Mee Goreng at Asia Cafe, Subang Jaya
Not long ago, on one of my many breakfast sessions at Restaurant Okay’s curry mee, one of the regulars whom I share table with everytime I go there, mentioned about mee goreng in Klang Valley and recommended this particular stall at Asia Cafe.
Being a fan of good hawker food, I had to give it a try, and I’m glad I did.
now this is a version of mee goreng I like
The stall is located at SS15’s Asia Cafe with the signboard that says “Seeni Mee Goreng”, “Mee Goreng Master” etc, quite a big dose of self confidence I must say.
Luckily, the mee goreng mamak is indeed very good, with a healthy portion of classic Penang mee goreng ingredients, including the marinated squid, potato, lime, vegetable, and fritters. I also particularly like the spicy and sweet sauce that moist up the whole plate of noodle. If you’re a fan of mee goreng, you will enjoy this.
I’m going to try their mee rebus next.
Jalan SS 15/8a,
47500 Subang Jaya, Selangor
GPS: 3.074278, 101.590452
Tel: 03-5636 4653