Squid cooked with ink and tamarind
Squid cooked with ink and tamarind

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, squid cooked with ink and tamarind. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

How To Clean, Prepare & Cook Squid In Real Time. The culinary world has given new life to squid ink and boosted its reputation by introducing an array of uses for this intriguing ingredient. When building a flavor profile for a particular dish, squid ink would not be the first ingredient to come to mind for most people.

Squid cooked with ink and tamarind is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Squid cooked with ink and tamarind is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook squid cooked with ink and tamarind using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Squid cooked with ink and tamarind:
  1. Prepare Squid with its ink bag intact 250gr
  2. Take 1 tbsp tamarind paste
  3. Take 2-3 tbsp water to dilute the tamarind paste
  4. Take 1/2 tsp salt
  5. Take 1/2 tsp sugar

Yuzu kosho, a spicy Japanese condiment made from yuzu zest and chile peppers, adds fragrant citrus notes and heat, while the Indonesian soy sauce known as kecap manis gives the sauce. Squid must be cooked for either a very short time or a very long time. Anything in between turns it very rubbery. Squid ink is a popular ingredient in Mediterranean and Japanese cuisine that adds a black-blue color and savory taste to dishes.

Instructions to make Squid cooked with ink and tamarind:
  1. Dilute the tamarind paste and separate it from its seed
  2. Mix all the ingredients in a pot or wok except for the sugar
  3. Cook in medium heat until it boils
  4. Once boiling, lower the heat and stir for a while then cover the wok or pot
  5. At this stage, the squid will release its water, just keep on cooking and stirring
  6. Wait until it dries then taste it. Turn off the stove and add sugar

This article explains what squid ink is and reviews its potential benefits and safety. Squid ink tagliolini with calamari, bottarga and salmon roe. Bring your homemade pasta to the next level with squid ink. Big fat finishing oil, for drizzling. Valeria's striking squid ink linguine recipe makes a beautiful second course for any Italian dinner party thanks to its wonderful flavour and beautiful colour.

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