How to Make South East Asian Octopus and Squid Laksa Asian Cooking Recipe Cuisine

Malaysia, Indonesia, Singapore Octopus and Squid Laksa

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 tbsp sesame oil

3 tbsp fish sauce

5 tbsp lime juice

1 tbsp honey

2 small red chili, finely chopped

1/4 cup finely chopped cilantro

2 tbsp finely chopped fresh mint

8 oz baby octopus, trimmed of head and beak

8 oz small whole squid, cleaned and trimmed and cut into 1/2-inch rings

1 tbsp peanut oil

1 medium yellow onion, chopped

2 tbsp grated fresh ginger

2 tsp crushed garlic

1 tbsp chili paste

1 tsp ground coriander

1/4 tsp turmeric

2 cups coconut milk

4 cups fish stock

8 oz deep-fried tofu

4 sprigs fresh mint

4 sprigs fresh basil

1 small red onion very thinly sliced

1 small cucumber, sliced and julienned

1 red chili, sliced


1/4 cup crispy fried onions or shallots


Directions:

Combine sesame oil, 2 tablespoons fish sauce, 2 tablespoons lime juice, honey, chili, cilantro, mint. Add octopus and squid, then cover and refrigerate. Allow to marinate for 3 hours.

In a large saucepan over medium-high heat, heat peanut oil. Add chopped onion, ginger, garlic, chili paste, ground coriander and turmeric and cook, stirring, until onion is soft and mixture is fragrant, about 5 minutes. 

Add remaining lime juice, coconut milk, fish stock and remaining fish sauce. Bring liquid to a boil, then reduce heat to medium-low and simmer for 15-20 minutes.

Preheat broiler. Remove squid and octopus from marinade and discard marinade. Broil squid and octopus until cooked through and tender, 3-4 minutes for squid and 4-5 minutes for octopus.


Add squid and octopus to simmering soup and stir to combine. Ladle into individual bowls and pile high with remaining ingredients, finishing with crispy fried onions.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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