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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 3 cloves of garlic, 2 shallots, and 1 piece of ginger, chop them separately for later use.
Watch out
Hold ingredients firmly when chopping, keep the blade facing outward to avoid cutting your fingers.
Clean 5 squid tentacles, then cut them into portions of 2 to 3 tentacles each, set aside.
Watch out
Hold squid firmly when cutting, keep the blade facing outward to avoid cutting your fingers.
Be careful of splashing boiling water when adding ingredients.
Bring 125ml of water to a boil, blanch the cut squid tentacles in boiling water for a few minutes until they release water, then remove and drain.
local_fire_departmentHigh heat to boilWatch out
Do not blanch squid tentacles for too long, otherwise the meat will become tough and shrink.
Place chopped garlic, shallots, and ginger into a stone mortar, pound thoroughly with the pestle until completely smooth into a paste, and set aside in small bowls.
Watch out
Take time to pound the spices thoroughly, otherwise coarse pieces will affect the smooth texture of the sauce.
Heat the wok, add oil, keep the heat low—do not let the wok get too hot—and sauté the pounded garlic, shallot, and ginger pastes until fragrant.
local_fire_departmentLow heatWatch out
The wok must not be too hot, otherwise the minced garlic will easily burn and turn bitter, ruining the overall taste.
Add 1 tbsp curry paste, 1 tsp seafood sauce, 1 tsp Chu Hou paste, 2 tsp satay sauce, 1 tbsp chili sauce, 2 tsp five-spice powder, 1.5 tsp turmeric powder, and 1 tsp curry powder, stir-fry continuously until red oil and rich aroma release.
local_fire_departmentLow heatWatch out
Stir continuously when frying sauces, otherwise they will easily stick to the bottom and burn.
Add 125ml of water to the wok, followed by 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tsp sugar, and a little salt, bring to a boil and mix well.
local_fire_departmentMedium heatWatch out
Be careful of splashing when adding water, do not add too much salt when seasoning to avoid being too salty.
Add 1 tbsp of evaporated milk (not too much), mix gently until the sauce color changes and becomes very smooth.
local_fire_departmentMedium-low heatWatch out
Do not add too much evaporated milk, otherwise it will overpower the curry spice flavor.
Pour all the blanched squid tentacles into the wok, stir-fry and cook with the curry sauce, do not cook for too long.
local_fire_departmentMedium-low heatWatch out
Do not cook the squid tentacles for too long, otherwise the texture will become tough and unappetizing.
Prepare a little starch water, pour it into the wok to gently thicken the sauce, and turn off the heat when done.
local_fire_departmentMedium-low heatWatch out
Pour the starch water gradually when thickening to avoid lumps.
Plate the cooked curry squid and let it cool (best served cold). Take one of the 2 bread rolls, cut it open with scissors to create an opening for the sauce, stuff it with curry squid using chopsticks, trim the tentacles slightly, and serve.
Watch out
It is recommended to let the curry squid cool and eat it cold for the best texture
when cutting the bread, do not cut all the way through to prevent filling from leaking
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