Comments on: Three-Cup Squid (三杯小卷)

By: Rasa Malaysia

Rasa Malaysia — Thu, 29 Nov 2012 21:40:01 +0000

To lose the extra moisture content in the squid.

By: Ipohgirl

Ipohgirl — Thu, 29 Nov 2012 14:51:28 +0000

Just discovered this website and love it.
What is the reason for blanching the squid first?

By: zafer çetinöz

zafer çetinöz — Sun, 16 Sep 2012 12:00:38 +0000

After seeing your tweet yesterday, I bought squid and basil – ready to cook this – hope it will turn out as good as yours

By: Vicky

Vicky — Tue, 12 Jun 2012 16:54:59 +0000

Made this over the weekend and loved it! It was my first time cooking with squid and it was so easy I don’t know why I waited so long to try it!

By: tamara

tamara — Sun, 04 Dec 2011 13:00:59 +0000

I love 3-cup chicken, was so excited to see 3-cup squid! I had a bag of squid tubes in my freezer that begged, “Cook me!” This is a simple recipe but so tasty and flavorful! It was easy to cook and looked attractive too. A winner!

By: M Chung

M Chung — Mon, 18 Jul 2011 02:54:24 +0000

What do you do with corn starch and water?

By: Eva Thorne

Eva Thorne — Sun, 01 May 2011 01:38:55 +0000

Love the recipe. I just made Malaysian spicy squid from The New Malaysian Cookbook. Unbelievable!!!! http://inthekitchenwitheva-eva.blogspot.com/2011/04/malaysian-spicy-squid.html

By: naddy

naddy — Tue, 22 Feb 2011 02:04:40 +0000

Hi, can I substitute the chinese rice wine to something that is non alcoholic? What is your suggestion?

By: Ingrid

Ingrid — Thu, 02 Dec 2010 23:11:08 +0000

This looks really good! I love squid!

By: san

san — Tue, 30 Nov 2010 02:06:07 +0000

I agree with the others..never thought of making squid this way….definitely going into the to-do list. Thanks!