Thai Squid Salad
Squid is kind of like the Sex Pistols; many find it offputting, but those who love it feel there is no substitute. It has a bad reputation for being sort of fishy and can be tough if overcooked, but fresh, well-prepared squid is tender and mild, and goes well with a range of flavorings.
You can get squid in a variety of styles; I used fairly large squid with bodies about 6-8 inches long, cut them in strips and then scored them with a cris-cross pattern on the inside. Squid is also readily available frozen in little rings (which come from smaller squid), and you can get the legs, too. I like the legs best, but many people skeeve tentacles. This salad is seasoned Thai style, with ginger and lime juice and a serious dose of spice. It's brazen and in-your-face, it might make you cry, and it wants to do unnatural things to the Queen. Enjoy.
Ingredient of the Day: Sambal Oelek
This Indonesian chili-pepper paste is indispensible in much Southeast Asian cooking. You can find it at nearly any Asian market and, more recently, in many grocery stores.
Thai-Style Squid Salad
1 lb of fresh squid
2 tbsp lime juice*
1 tbsp fresh cilantro
1 tbsp fresh basil
2 tsp fish sauce
1 tbsp light soy sauce
1 tbsp brown sugar
2 tsp sambal oelek
1/2 tsp lemongrass (either fresh or powdered)
2 tsp fresh ginger, minced
1/3 cup carrot, shredded
1 head romaine lettuce, shredded
*You can use 1 tbsp of Rose's Lime Juice, or 2 tbsp fresh with 2 tsp of added sugar.
Prepare your sauce, adding the lime juice, soy sauce, ginger, lemongrass, sambal oelek, fish sauce, basil and brown sugar together. Slice and score your squid, then cook in boiling water for 3 minutes, removing promptly. Stir the squid and sauce together, and pour over lettuce and carrot, and top it with the cilantro and any extra basil. I like to eat this alongside some rice.