WHAT TO COOK

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  • What to CookMalay

    Sambal Tumis Sotong Kering

    by The Charlie on Thu, December 16, 2010

    “Musty” and “delicious” shouldn’t go in the same sentence, but it does here, tasting somewhere between the flavours of cuttlefish and raw ikan bilis. The spiciness of the chilli boh really lifts yet grounds the dish.  More »

  • What to CookAsian

    Korean Pickled Squid

    by Alexa P. on Thu, December 16, 2010

    This spicy Korean pickled squid (ojinguh jut) packs a lot of flavour, so eat it sparingly as a side dish to compliment your meal. Make sure you rinse it well after it sits in the salt if not you’ll end up with a rubbery salty strip…  More »

  • What to CookWestern

    Baked Stuffed Squid

    by Alexa P. on Thu, December 16, 2010

    This dish has a sort of Mediterranean feel to it and the delicate flavours are a treat. While we didn’t cook it this way, you can use white wine in place of the chicken stock for a more complex taste.  More »

  • What to CookAsian

    Thai Squid Salad

    by Alexa P. on Thu, December 16, 2010

    This is a refreshing and zesty way to enjoy a bowl of squid. Each bite allows for a different flavour to shine through; the tanginess of the lime, the sweetness of the sugar, the heat from the chilli sauce, and the refreshing kick…  More »