Stuffed Grilled Squid with Sinamak Recipe

If you are a seafood lover then this recipe will be great for you. This is easy to prepare and has a spicy oriental taste. If the squid you're using is very large, you may need to add more tomatoes, onions and ginger to the stuffing. You can use the proportions of the ingredients for the dip only as a guide. You can add more or use less of any of the ingredients, according to your personal taste. To make the dip less spicy, mix in about ¼ cup of water. If you don't find any sinamak vinegar in the supermarket, you can always make your own. Dice a few cloves of garlic and ginger put it in a glass bottle, then you can add a handful of hot chili pepper to make it spicy hot. The garlic, ginger root and hot chili pepper should be the same ratio and should be half of the bottle filled with coconut vinegar. Let the concoction age for one day before using to really taste the spicy taste of the dip.

Ingredients:

2 kilos large whole squid

Salt and pepper

2-3 large tomatoes, finely diced

1-2 large onions, finely diced

½ inch ginger, finely diced

Cooking oil

For the sinamak dip

¾ cup sinamak vinegar

1/3 cup soy sauce

3-4 cloves garlic, crushed

1 small onion, finely diced

½ inch ginger root, finely diced

Peppercorns, to taste

Directions:

Clean the squid well, removing ink and hard plastic like bone. Do not cut the squid and season with salt and pepper. Set aside.

In a bowl, combine tomatoes, onions and ginger root and season with salt and pepper. Stuff the squid with tomato mixture. If desired, skewer squid on a barbecue stick or wrap in aluminum foil. Brush grill with cooking oil the heat to medium. Grill squid until fully cooked, about two to three minutes per side (depending on the thickness and size of the squid). Slice the squid horizontally at regular intervals before serving. Serve with the dip.

Prepare the dip. In a bowl, combine vinegar and soy sauce, then add the rest of the ingredients for the sinamak dip.