Top Ala Restoran: Resep Saus Padang Untuk Cumi Dan Seafood Lainnya

Summary

In this video, Devina Hermawan shares a step-by-step recipe for making tender squid with a flavorful Padang sauce. She explains how to properly clean and prepare squid, including using baking soda to ensure tenderness. The dish features a rich, spicy sauce made with shallots, garlic, chili, tamarind, and various other seasonings. Devina offers cooking tips, including flash-frying squid to maintain texture and preventing the sauce from becoming soggy. The result is a delicious, tender squid dish with a perfect balance of spicy, savory, and tart flavors that is sure to impress seafood lovers.

Takeaways

• 😀 Fresh squid can be tricky to cook with, but baking soda helps tenderize it.
• 😀 Soaking squid in baking soda water for 15-20 minutes makes it tender and reduces fishy odor.
• 😀 The key to cleaning squid is removing the head, ink sac, teeth, and any hard, bone-like structures.
• 😀 If you prefer not to use baking soda, you can substitute it with lemon or milk, though these take longer to work.
• 😀 The Padang sauce for this dish uses a mix of chili, ginger, lemongrass, Kaffir lime leaves, and various sauces like oyster and tomato sauce.
• 😀 Flash-frying squid before cooking in sauce ensures it stays tender and maintains its texture.
• 😀 Always sauté the spice blend (shallots, garlic, and chili) until fragrant before adding the other ingredients.
• 😀 Using chili sauce with garlic (like Cap Ibu Jari) gives the dish an authentic spicy and garlicky flavor.
• 😀 The squid should be fried for only 1-2 minutes to avoid it becoming rubbery.
• 😀 Adding hot water to the sauce helps adjust its thickness and brings the flavors together quickly.
• 😀 After plating, the squid should have a tender yet bouncy texture, with a balanced spicy, savory, sweet, and tart sauce.

Q & A

What is the dish being prepared in the video?

The dish being prepared is Squid with Padang Sauce, a seafood recipe featuring squid cooked in a spicy, savory, and tangy Padang-style sauce.

Why is baking powder used in the recipe?

Baking powder is used to tenderize the squid, making it softer and easier to chew. It's particularly helpful when working with fresh squid.

What is the significance of using fresh squid over frozen squid?

Fresh squid is trickier to cook, but it offers better texture and flavor compared to frozen squid. The recipe provides tips on how to tenderize fresh squid to prevent it from becoming tough.

What types of chilies can be used in this recipe?

Curly red chilies are used in the video, but you can substitute them with Tanjung chilies (which have a less shiny appearance) or regular chili. Bird's eye chili can also be added for extra spiciness.

Why is tamarind used in this recipe?

Tamarind provides a tangy and slightly sour flavor, which is characteristic of Padang sauce. It helps balance the spiciness of the dish and adds depth to the sauce's flavor.

How can you make squid tender without using baking soda?

If you prefer not to use baking soda, you can soak the squid in lemon juice or milk to tenderize it. Lemon requires a 2-hour soak, while milk requires a full day of soaking.

What is the purpose of flash-frying the squid before adding it to the sauce?

Flash-frying the squid ensures it cooks quickly at a high temperature, which prevents it from becoming rubbery. It also helps maintain the squid's texture and prevents it from releasing excess liquid into the sauce.

Why is it important to rinse the squid after soaking in baking soda water?

Rinsing the squid after soaking in baking soda water is essential to remove any bitterness that may remain from the baking soda, ensuring a more balanced flavor in the dish.

What are the key flavor components of Padang sauce in this recipe?

Padang sauce in this recipe has a combination of spicy, savory, sweet, and slightly tart flavors. The heat comes from the chili, the savory flavor is enhanced by oyster sauce, and tamarind adds a touch of sourness.

What is the purpose of adding leeks to the dish?

Leeks are added towards the end of the cooking process to provide a touch of green color and a mild, onion-like flavor, enhancing the dish’s presentation and freshness.