3 simple ways to make rich braised dried squid at home

Braised dried squid is a rich, chewy and fragrant dish with many appealing variations, from the sour-sweet taste of tamarind, the salty-sweet taste of fish sauce with garlic and chili, to the spicy flavor of chili satay. Each braising recipe carries its own distinct flavor while still keeping the signature chewy fragrance of dried squid. In the article below, Ola Squid will guide you through 3 ways to make braised dried squid that are simple and easy to do right at home.

How to choose good dried squid for a richly flavored braise

Good dried squid determines how fragrant, chewy, and absorbent the braised dish will be. When buying, you should check in turn the color, dryness level, aroma, and thickness of the squid body to avoid picking a poor-quality product.

• Color and white powder layer: Good squid usually has an ivory-white belly, a light pink back, and is covered with a fine, even layer of white powder on the body. Avoid choosing squid with an unusually bright red or deep pink color, or a patchy powder layer.
• Flexibility and firmness: When held, dried squid should feel moderately pliable, with a dry body that isn’t too hard. Squid that’s too soft, damp, or sticky may have absorbed moisture during storage.
• Aroma: Quality squid has the characteristic aroma of dried seafood, without any sour, foul, musty, or strange chemical smell.
• Body and size: You should prioritize pieces with a thick body, moderate size, and firm meat. This type of squid tends to shrink less when braised, keeping its chewy softness and absorbing seasoning better.

See details at: Standard experience for choosing good dried squid

How to make braised dried squid with sweet and sour tamarind

Chewy, fragrant dried squid combined with a sweet and sour tamarind sauce creates a rich dish that gets more flavorful the more you chew. The slightly thickened sauce clings to each piece of squid, making the dish appealing without needing too many seasonings.

Ingredients to prepare

Below are some ingredients you need to prepare to make braised dried squid with sweet and sour tamarind:

Ingredient	Amount
Dried squid	300 g
Ripe tamarind	50 g
Sugar	2 tablespoons
Fish sauce	1 tablespoon
Minced garlic	1 tablespoon
Minced chili	1 teaspoon
Cooking oil	1 tablespoon
Water	100 ml

Preparing the ingredients

Soak the dried squid in beer for about 10-15 minutes to soften it, then rinse and let it drain. If you like a stronger aroma, you can lightly grill the squid, gently pound it to soften, then tear into strips or cut into bite-sized pieces.

Soak the ripe tamarind in hot water for about 10 minutes, mash it thoroughly with a spoon, then strain through a sieve to get the juice, discarding the seeds and fibers. The tamarind juice should have a moderate sourness so it’s easy to balance with the sugar and fish sauce.

Steps to braise the squid with tamarind sauce

Once the ingredients have been prepared, braise the squid step by step so the tamarind sauce absorbs evenly while the squid stays chewy and soft.

Step 1: Sauté the garlic in oil until fragrant, then add the tamarind juice, sugar, fish sauce, chili, and a little water to the pan; stir well over low heat until the sugar dissolves and the sauce begins to thicken.

Step 2: Add the squid to the pan, stirring continuously so the tamarind sauce coats each piece evenly; braise for another 3-5 minutes over low heat until the sauce clings evenly, then turn off the heat, avoiding braising too long or the squid will become dry and tough.

See more: How to make sweet and sour tamarind squid that’s irresistibly delicious

How to make braised dried squid with fish sauce, garlic and chili

Chewy, fragrant dried squid combined with rich fish sauce, fried garlic, and a touch of chili spice creates the dish braised dried squid with fish sauce, garlic and chili, bold in flavor and hard to stop eating. The sauce coating the outside makes the squid rich while still keeping a moderately chewy softness.

Ingredients to prepare

Some ingredients to prepare before making braised dried squid with fish sauce, garlic and chili:

Ingredient	Amount
Dried squid	300 g
Fish sauce	1-1.5 tablespoons
Sugar	1-2 tablespoons
Garlic	4-5 cloves
Fresh chili	1-2 pieces
Cooking oil	1 tablespoon
Water	2 tablespoons
Ground pepper	½ teaspoon

Preparing the dried squid

Soak the dried squid in beer for about 10-15 minutes to soften it and reduce its characteristic fishy smell. Then quickly rinse with clean water, let it drain, then tear into strips or cut into bite-sized pieces.

Mixing the fish sauce, garlic and chili sauce

Put the fish sauce, sugar, water, and minced chili into a bowl and stir well until the sugar dissolves. Taste and adjust the salty-sweet flavor to your liking before adding it to the pan to braise.

Steps to braise the squid so it absorbs the seasoning evenly

Once the sauce is ready, braise the squid in two steps so it absorbs evenly without becoming dry and tough:

Step 1: Sauté the garlic in oil until golden and fragrant, add the fish sauce mixture to the pan and cook over low heat until the sauce is slightly thickened.

Step 2: Add the squid and stir continuously, braising for about 3-5 minutes until the sauce coats each piece of squid. When the squid turns a nice color, the sauce coats evenly and it smells fragrant, turn off the heat, avoiding braising too long or the squid will become tough and chewy.

If you want to make your family meal more varied, you can try recipes such as: rich braised squid with fish sauce, appealing spicy-sour braised dried squid with tomato, or garlic-charred dried squid, spicy dried squid, which are very easy to make at home.

How to make braised dried squid with fiery chili satay

Chili satay braised dried squid stands out with a spicy, fragrant flavor, an eye-catching red-orange color, and a sauce that coats evenly around every strand of squid. If you like a rich dish with mild to fiery spiciness, this version is well worth trying.

Ingredients to prepare

Below are some ingredients you need to prepare when making chili satay braised dried squid:

Ingredient	Amount
Dried squid	300 g
Chili satay	1-2 tablespoons
Fish sauce	1 tablespoon
Sugar	1 tablespoon
Minced garlic	1 tablespoon
Fresh chili	1 piece
Cooking oil	1 tablespoon
Water	2-3 tablespoons
Ground pepper	1/2 teaspoon

Preparing the dried squid

Quickly rinse the squid with clean water and let it drain. You can soak the squid in beer for about 10-15 minutes to soften it, or lightly grill it over low heat, then gently pound and tear into strips or cut into bite-sized pieces.

Making the chili satay sauce

Sauté the garlic in a little oil until fragrant, then add the chili satay, fish sauce, sugar, and water to the pan. Stir well over low heat until the mixture blends together, slightly thickens, and gives off a fragrant smell, then get ready to add the squid for braising.

Steps to braise the squid with chili satay

Once the sauce has reached the right thickness, add the squid and stir evenly so the seasoning coats every piece.

Step 1: Braise the squid over low heat for about 3-5 minutes, stirring continuously so the chili satay sauce absorbs evenly into every strand of squid.

Step 2: When the squid turns a beautiful red-orange color, absorbs the sauce, and gives off a fragrant smell, sprinkle in more pepper and chili if you like it spicy, then turn off the heat. You shouldn’t braise it too long, as the squid can easily lose moisture and become dry and tough.

See more: How to make rich chili satay stir-fried squid that’s hard to stop eating

Tips for delicious braised dried squid that isn’t tough or burnt

Delicious braised dried squid doesn’t just depend on the sauce but also on how you control the heat and timing. You can apply a few of the following tips so the squid absorbs the flavor, stays chewy and soft, and doesn’t burn:

• Braise over low heat: When adding the squid to the sauce, lower the heat and stir continuously so the seasoning gradually absorbs into every strand of squid. Heat that’s too high can cause the sauce to reduce too quickly and burn at the bottom of the pan before the squid has had time to absorb it.
• Don’t braise too long: The squid only needs to be braised until the sauce coats evenly and reaches a moderate thickness before you can turn off the heat. Leaving it on the pan too long will cause the squid to lose moisture and become dry and tough.
• Balance the flavor to your taste: For tamarind braised squid, you can increase or decrease the tamarind and sugar to adjust the sourness and sweetness; for braised squid with fish sauce, garlic and chili, balance the fish sauce, sugar, and chili; and for chili satay braised squid, you can add more chili if you like it spicy or increase the sugar for a milder flavor.

Tips for storing braised dried squid for long-lasting use

After being cooked, braised dried squid should be stored properly to limit flavor loss and prevent it from becoming damp or spoiled. You just need to keep two points in mind:

• Store in an airtight container: Let the squid cool completely, then put it in a container with a tight lid or a zip bag, then store it in the fridge’s cool compartment. Don’t put the squid into the container while it’s still hot, as water vapor can easily condense and cause the squid to degrade in quality quickly.
• Usage time: Braised squid should be used within about 3–5 days when stored cold to ensure the best flavor and quality. Each time you eat it, only take out the amount you need, then quickly seal and put the rest back in the fridge.

Buy quality dried squid at Ola Squid to make braised squid

If you’re looking for quality ingredients to make braised dried squid, you can check out the dried squid products at Ola Squid and choose the type that suits your family’s taste and cooking style.

Reasons to buy dried squid at Ola Squid:

• Carefully selected squid: Priority is given to squid with a thick body, firm meat, and natural aroma. After being caught, the squid is quickly prepared and processed to preserve the quality of the raw material.
• Diverse sizes: Many options in terms of size and price, suitable for home cooking needs or large-quantity purchases.
• Reliable production process: Products are processed at a facility that meets food safety and hygiene requirements, giving customers peace of mind when using them.
• Clear product information: The squid is carefully packaged, with labels and specific usage information, convenient for storage at home.

With a diverse squid supply and a controlled production process, Ola Squid is a worthwhile choice if you want to find good dried squid for making rich braised dishes at home.

Above are 3 simple ways to make braised dried squid with different flavors, from sweet and sour, to salty-fragrant, to fiery spicy, helping make your meal more varied and appealing. Don’t forget to check out more products at Ola Squid and choose the type of squid that suits you to make a rich, fragrant braised dish right at home!