SALT & PEPPER SQUID Recipe | Wok With Me
ฝัง
- เผยแพร่เมื่อ 3 ม.ค. 2025
- Serving Size = 4 Foodies
Ingredients:
2 lbs squid
6 cloves garlic
2 jalapenos
2 green onions
neutral-flavored frying oil (e.g. canola or peanut oil)
2 tbsp butter
2 tbsp salt
2 tbsp black pepper
Wet Batter Ingredient:
1.5 cup all purpose flour
2 tsp salt
2 tsp black pepper
1 ¼ cup water give or take
Instructions:
1) Rinse, clean and cut your squid into bite sized pieces. If you get a full sized squid, you’ll have to remove the skin membrane, half it, remove the cuttlebone and score the squid. We prefer to buy the frozen mini squid from our Asian grocery store because we simply just cut it in half and skip all the aforementioned steps.
2) Place flour in a mixing bowl. Season with salt and pepper. Add water and mix until your wet batter has a glue-like consistency.
3) Add and mix the squid with the wet batter.
4) Mince your garlic.
5) Slice your jalapeños.
6) Slice your green onions.
7) Deep fry your squid. Remove and set aside.
8) Stir-fry your jalapeños, garlic and green onions until slightly brown. Optionally add some butter for some extra depth of flavor.
9) Add you cooked squid.
10) Season with salt and pepper.
11) Toss to mix.
12) Enjoy! Thanks for watching! Don't forget to like, comment, share and subscribe for new recipes every week!
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Non-Copyrighted Music: "The Process" by Lakey Inspired
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The way you flip that wok! ....... Classy!!!!
My man's wok skills are on point.
Dang yo, you cook with the wok like a pro in restaurant. Nice job there. Most home cooks can only dream about having so much high heat.
Thank you!! Yeah we are really lucky to have a natural gas outlet outside that hooks up to our range!
Ang sarap naman nyan gusto ko din gumawa nyan salamat.
Bruh, I just gained 20 lbs. watching your video!!! 😂🤣
This is one of my favorite dishes ever!!! They say that knowledge can be dangerous!!! Once I make this, I might not be able to stop!!! Seriously, this is like crack seafood style!!! Thank you so much for showing and sharing your recipe!!!
“Give a man a fish, and you feed him for a day. Teach a man to fish, and you feed him for a lifetime.” ☮️🖖🏽
Your very welcome!! That quote is the exact reason I put out these videos. Thanks for making my day :D Cheers to our future cooking and weight gain adventures haha!
dapat talaga mayron kang dirty kitchen , chinese wok at jet burner tulad ng gamit niya...mausok siya kaya dapat nasa labas ang kitchen mo. mas mausok ang wok , mas masarap iyong lasa dahil sa aroma ng kawali...looks yummy thou ...nom nom nom
Nice simple recipe. Good job
I want a Wok burner just like that. Fantastic
I got it off ebay of all places 😂 thank you for watching!
One of my favorite dishes with calamari. YUMMY 😋
I love it
Wow, impressive stuff, got to try👍👍👍
Ang galing!
Very nice recipe. Thanks for sharing.
Yummy ang recipe done dikit po
Awesome cooking loved it simple and easy to make. Keep it up 👍👍👍
I want some nowwww!
Good Job Bro !! Looks Great
It's so nice it can use the propane to cooked outside like the restaurant style. This also wouldn't smoked up the house, less cleaning, etc...
Holy moly I could eat whole plate.
Love your videos, it reminds me of my dad's cooking.
My mouth is watering so bad! 🤤
Definitely my top 5 fav dish!!
Definitely going to do this!
Looks good. Where did you purchase the stove?
bravo.
Now that looks amazing hungry anyone
Looks so tasty! 😍
I was missing the butter all this time 🤦♂️ awesome vid brother
3:50 looka da flick a da pan!
Hey Matt, what a nice recipe with the jalapeno take. Never seen that before, will definitely be trying (in place of green peppers). Question: what is that amazing stove you're using? Looks like a natural gas burner meant for woks. And this is our problem when using woks, our propane stove isn't powerful enough to heat it sufficently for cooking. Is there a name for this neat appliance? I must locate one. Thanks.
Hi glad you enjoyed the recipe! Google '13 inch wok range' and you'll find a few options that look just like mine. The 13 inch refers to the diameter of the wok ring and I use a 14 inch diameter wok on it. I believe there's a range on Amazon under the brand name Kitma and they can come with hookups for either natural gas or liquid propane. I got mine on eBay but won't recommend the company cuz of poor quality control.
It was great... Look yummy 😋😋😋
I will try to make😋😋
Does anyone know where you can get that wok stove?
Looked very yummy👍
So crispy. So 😋😋 yummy
you could add Sechiuan pepper instead of normal grounded pepper at the end,more tastier.
Looks great! Is it crispy???
Gonna make this right now, wish me luck😂
How'd it go? I actually made it last night too 😂
Matt Kwong girlfriend got pissed off because i ate her squid that was supposed to be for some sort of salad. But overall was pretty tasty, i might make it again when i find more squid in the refrigerator. I added too much salt though but the recipe itself was bomb
Matt Kwong subbed btw
@@Bryanseas Lmao I bet your girlfriend enjoyed it more than she would've in a salad! She'll probably start leaving it in the fridge secretly wanting you to cook it. Glad it turned out well!
Matt Kwong she didnt bother eating it because the oil🙄🙄😂😂but yes i loved it ill make it again definitely thanks for the recipe 🙏
Wow yum!
great video! wonderful wok techniques too!
Thank you!
One of my favourite
You cook like a real chef. I really like the high heat of your stove. Would you please tell me Where did you buy the stove and what is the brand. Thanks
I'm hungry for this now. Expert knife and cooking skills as always😁
Thank you! :D
May i ask where did u buy that high pressure burner? Ty.
Trying to figure out how I can keto-fy this. By far this is what I'm looking for. You made it so easy and simple to follow! Thank you!
Absolutely and thank you for the kind words! I wish I could help with the keto-fying but I'm not too knowledgeable about it
Almond flour and club soda! 😍😍😍
@@rsar5678 but would the almond flavor be neutral, you think?
@@Alysses it will have a hint of almond flavor to it, but make sure the club soda is cold or throw ice in the batter. Read the nutrient label first, depending on how many grams of carbs you're allowing yourself
I’m so trying this next time I catch squid, you have great cooking presentation btw, subd
Whoa that's so awesome you catch squid... can't get any fresher than that! Thank you for watching!
Looks yummy!!
GREAT
Any tips on the batter coming off when they hit the oil when deep frying?
The oil is most likely not hot enough! Also, try drying the squid with paper towels b/f putting them in the batter (:
@@takeoutmadeeasy oh I just realized perhaps it was because I followed your process but didn't defrost the calamari .. oops! Thanks for the tip!
Yummyyyyyyyy
Excellent intro music, gives you good vibes!
Thank you Gov!! It's called "The Process" by Lakey Inspired if you were wondering 🙂
Love your vid! Where can I get a stove like yours?
Thank you! We got it off ebay. If you search wok range, you'll find it. Ours was the iDEAL brand specifically (:
Thanks for the recipe...
Looks so yummy
The squid have to be cooked or uncooked?
Absolutely and thank you! You should deep fry the squid long enough to cook it through.
I really like your cooking videos on Chinese cuisine, great job👍 I noticed a table propped up against your wok stove on the lateral side, is that so the wind doesn’t blow out your wok’s 🔥? Or is that just a random consequential thing? Not having a wok myself just yet, I figured most woks , having strong, basically jet engine burner output for cooking flames, lol, that it wouldn’t be affected by breezy winds. Am I wrong to assume that or am I on a right mind track on thinking that? 😇🤟
Good eye! Yes, it was particularly windy that day so we used the ping pong table for some blockage. It also depends on how your burner is built. Ours has a tiny leak and also the top has some slots where wind can enter. The wind wasn't letting the flame concentrate on one area of the wok so that's why!! 👍
Thanks for the video, making it next week for my nephew birthday party 🤞 wish me luck
Ah your nephew is lucky! Good luck let me know if you have any questions (:
Where did you buy your wok and is there a brand name? Thanks
It's a cheap 14 inch WinCo wok. I got it from a local restaurant supply store for maybe $20 but I think you could find it online as well.
That looks good. What do you think about doing the dish without the batter? Would you not get the flavors of jalapeno, garlic and onion on the squid without the batter? Just discovered your channel. I'll be checking out your other videos. Thank you.
Thank you for the support! The batter is mainly for texture i.e. the crunch. There are other stir-fry squid dishes that just blanch and then stir-fry so you can definitely still get those flavors!
@@takeoutmadeeasy what oil did you use to fry squid and cook up jalapenos, garlic, onion? Thanks.
@@takeoutmadeeasy sorry just read the description. I'll definitely try the peanut oil rather than canola. I don't like the smell of that stuff
Nah no worries I'm always happy to answer questions. Vegetable oil works as well.
I love how you reused the clip where you chopped garlic, jalapeño and green onions from Salt and Pepper Shrimp video. Very efficient.
Hi Matt, my wife just showed me your video bc we've been trying to make this dish as its one of our favorite. We haven't tried your technique yet but our problem has always been having the batter stay on while frying no matter what we try. What do you think we're doing wrong?
Hi Phong! I'm thinking of 2 culprits, the batter and oil temp. As far as the batter goes, one thing that helps is coating the squid in a dry batter and then coating it in the wet batter. For the wet batter, you want a glue like to a cake batter like consistency. As far as the oil, I think your temp may not be hot enough. So frying smaller batches would be ideal! Hope this helps 😊
You can always test the oil temp by dropping a small drop of batter in the oil. It should start to fizzle instantly with lots of bubbles. Then you know you're good to go.
needs sichuan peppercorn!
What are the ingredients ? Did you add fish sauce?
Hi Jose! The ingredients and recipe are in the description box. I personally don't add fish sauce but you could probably add a little to the wet batter (:
Where did you get your wok setup
Hey Joon, I got it off eBay. Here's a link to the listing: www.ebay.com/itm/NEW-iDEAL-18-Commercial-Wok-Range-Restaurant-Stir-Fry-Chinese-Food-USA-Made/153168578699
Most important aspect, don’t drop or lose one.
hah! That handle got hotter than a $2 pistol at the end there!
Magaling
New subscriber here!!Hi Matt can i just use those frozen squid rings available in the market so i dont have to clean and cut ithe squid? I will definitely try this..
Hi mocha p! Yes those can def work. Just give it adequate time to defrost all the way. And once it's defrosted, you'll want to drain the liquid and dry them.
Dig it!
Hook it up Matt! 😋
I want to see the salt and pepper chicken wings
Yes ma'am. I'll have it out next week!
Cool, All I just need now is a Rolls Royce Trent xwb aircraft engine and then we're cooking!
Where do you buy your squid? Here at 99 Ranch they have the large squid, not the small ones you show here
I got them from H Mart
@@takeoutmadeeasy for sure. You remember the price/lb? Sorry im being super asian right now
@@AJ-iu6nw No worries at all (: I bought them pre-packaged in the frozen section so not exactly sure but I'd say $10-$15 for a 2 lb package. I do live in a city with a huge asian community though so my H-Mart may be unique in carrying it
@Thomast Tham most squid, like shrimp are shipped frozen to the stores; there they thaw them and put them out.
What kind of flour are you using
I bought a bag of squid from Walmart.. trying to cook.. a oyster sauce, with onions and bell pepper squid ya know ,, can anyone give me a tag for some help..
Too much noise but tasty good work
Well I give up.....tried making this 3 times never comes out right.
What's not coming out right? Like is the batter falling off? Happy to help troubleshoot
the crispy squid is now wet...
The scraping of the wok 🙉🙉🙉 😣 great video and recipe though!
Then mute the volume if you don't wanna hear the sound effects of a great cook at work!
you should work on the batter ,soggy salt pepper squid isnt that good
Had to stop watching, Asian cooking don’t use butter
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