Self-braising Scrumptious Rice Stuffed Squid
I adopted this from a recipe that I saw on TV. The TV show used a microwave to cook the squid, but the sauce did not penetrate too well, so I changed the recipe to simmer the sauce on the stovetop.
-If you put too much rice inside, the squid will burst, so be careful.
-If the rice is not enough, it will fall apart when you slice it into pieces.
-If you have leftover seasoned rice, don't stuff it into the squid, but make it into a grilled rice balls and enjoy.
-Simmer it over low heat. Try not to scorch it. For 1 squid's worth. Recipe by Komikan
Self-braising Scrumptious Rice Stuffed Squid
I adopted this from a recipe that I saw on TV. The TV show used a microwave to cook the squid, but the sauce did not penetrate too well, so I changed the recipe to simmer the sauce on the stovetop.
-If you put too much rice inside, the squid will burst, so be careful.
-If the rice is not enough, it will fall apart when you slice it into pieces.
-If you have leftover seasoned rice, don't stuff it into the squid, but make it into a grilled rice balls and enjoy.
-Simmer it over low heat. Try not to scorch it. For 1 squid's worth. Recipe by Komikan
Cooking Instructions
- 1
In a pan over low heat, add and cook the seasonings, until the sugar dissolves. (Multiply the seasoning measurement according to how many squid you are making, then plus one. e.g.: If you are cooking 2 squid, 2+1= 3, so use 3 times the seasoning amounts.) Turn off the heat once the sugar dissolves.
- 2
Make the seasoned rice by adding some liquid (the amount is up to you) to cooked rice (if you are using leftover rice, microwave it).
- 3
Clean the squid (refer to Step 4 for an easy way), and pierce some holes in the surface using a toothpick.
- 4
Insert your hand into the body of the squid, remove the cartridge by disconnecting it from the flesh, grab and pull the cartridge near where the eyes are. The plastic-like cartridge will come out easily.
- 5
Stuff up to 80% of the squid body with seasoned rice and secure it with a toothpick. (It will burst if you stuff it too much, so watch out!)
- 6
I hear from many people that stuffing the rice is the hard part. It is really not a big hint, but it may be easier to handle the rice if you wet the spoon from time to time.
- 7
In a pot, add the ginger and squid, with a piece of aluminium foil and simmer over low heat for about 20-30 minutes. Flip the squid occasionally.
- 8
Once the sauce is reduced, and the squid is simmered to nice golden brown color, it is done. Cool it down, cut into round pieces, serve it on a plate and drizzle the sauce over it.
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