How to Make Home-style Squid, a Unique Snack that is Delicious and Crispy

Kapanlagi.com - Squid is currently stealing attention as one of the street snacks that should not be missed, especially when served alongside round tofu. With a crispy exterior and chewy interior, this snack has successfully captured the hearts of many fans. Although its name reminds us of sea creatures, this squid is actually made from simple ingredients like wheat flour, tapioca, and various mouth-watering spices.

For those of you who want to try making squid yourself at home, don't worry! The ingredients are very easy to find and the process is simple. Through the recipe shared on the YouTube channel Fun Cooking with Yackikuka, you can create a delicious and budget-friendly squid dish. So, what are you waiting for? Let's check out the easy steps summarized on Friday (1/11/2024).

1. Preparation of Ingredients for Making Squid

Making perfect and delicious squid is possible with just simple ingredients, such as flour, tapioca, and garlic. You can create a mouth-watering dish anytime.

The process of making this squid is not only easy but also gives you the freedom to experiment with various spices to your taste. The distinctive aroma of garlic will blend perfectly, making your squid not only savory but also tempting to everyone who tries it.

2. Making Squid Dough with Basic Spices

As a first step, pour 170 ml of water into a non-stick pan and add basic spices like salt, powdered broth, and pepper. Don't forget to add the crushed garlic to provide a tempting aroma.

Stir all the ingredients until well combined, then add 7 tablespoons of flour and stir again until everything is perfectly mixed. Turn on the stove to low heat and let the dough cook until it thickens. Remember, patience is key; evenly cooked dough will result in an extraordinary flavor.

3. Mixing Additives into the Dough

Once the dough reaches the perfect thickness and is cooked, turn off the stove and remove the teflon, let it sit for a moment until warm. Then, add the eggs and tapioca flour, and whisk until all the ingredients are well mixed. Don't forget to add sliced green onions to give a touch of flavor and beauty to the dough.

Now, it's time to shape the squid into elongated flat balls, this step will make the squid crispy on the outside, but still chewy on the inside when fried.

4. Boiling the Squid Dough until Cooked

Once the dough is ready and perfectly shaped, it's time to process the squid by boiling it in boiling water until they float to the surface. However, don't let it cook too long, just a moment so that the squid remains chewy and doesn't lose its texture.

Once cooked, remove the squid and drain until completely dry. This step is important to prevent oil from splattering during the frying process, and the squid can achieve a tempting crispy texture.

5. Frying Squid Until Crispy

After the squid is boiled and drained, heat the oil until hot, then add the squid and wait until it becomes crispy with a tempting golden yellow color. Make sure the oil is hot enough for perfect results.

Once cooked, the squid is ready to adorn your dining table. Add your favorite sprinkle seasonings, such as delicious cheese, mouth-watering barbecue sauce, or a spicy touch that makes you addicted.

6. Questions and Answers About Squid

7. Is this squid the same as calamari or other seafood?

Don’t be mistaken, this squid is not the usual seafood you know. With main ingredients of wheat flour and tapioca combined with selected spices, this squid offers a tempting chewy texture, as if you are enjoying fresh seafood.

8. Can squid be made without frying?

Of course, it can be done, but it won't be as crispy compared to frying it.

9. What seasonings are suitable for sprinkling on squid?

Tempting sprinkle seasoning options, ranging from creamy cheese, spicy balado, to smoky and aromatic barbecue.

10. Can this squid be stored after being made?

Although it can be stored in an airtight container, it's best to enjoy it immediately after preparation to experience its crispiness.

(kpl/mhs)