Crispy Deep Fried Sotong (Calamari)

My daughter has always been a fan of anything with what is locally know as sotong, also know as calamari or squid. They call it sotong in Malaysia and it is usually prepared in so many ways but the most popular way is having dried and roasted over charcoal and then pounded flat and eaten with sugar or a squirt of sweet dark soy sauce. Another popular way of eating is just simply deep frying it and that's the way my daughter loves it. Crispy and with just the right amount of batter.

I know for some the very thought of preparing the squid can really turn some people off but it's really quite easy to do. You don't have to be too squirmish about it. Just peel off the skin and remove the inner parts. That can't be too hard??? Ok, so it's a bit slimy but you can get the hang of it and then it's just one step closer to eating a delicious snack!

Crispy Deep Fried Sotong (Calamari)

4 large squids

1/2 cup plain flour

1/2 cup corn flour

1/2 tsp salt

1/2 tsp ground black pepper

pinch of paprika and cayenne pepper

vegetable oil for deep frying

1. Wash the squid and remove the tentacles. Clean out the inside of the squid and pull out any remaining intestines and the hard membrane. Cut out the squid's beak and eyes. This can be a bit squishy but it's easier just to but below the eyes. Cut the squid into 1cm rings and half the tentacles.  Dry the squid with clean tea towel and make sure all the moisture dried out. 

2. Prepare the other ingredients in a bowl. Toss the squid in the flour mixture and set it aside.

3. Heat the oil for deep frying. The oil has to be really hot to get the squid to be crispy. You'll have to cook it really fast in the hot oil. Shake off any excess flour and add the squid in small batches to the oil so that it will be crispy. Cook until is is golden and crispy. It should take about a 1-2 mins. Remove it and drain over paper towels. You can serve it with all types of sauces but our favourite is mayonnaise.

Fish Croquettes

I was planning to make my mother-in-law's fish cake recipe today but I didn't make it in time to buy the spanish mackerel or what they locally call ikan tenggiri from the fish market.... so saving that recipe for another day now! 

So instead I made this Fish Croquette dish for lunch today. When I was making this I accidently added a little too much mash potato to my fish paste and decided to turn the fish cake into more of a croquette style dish. It was ok in the end because all the kids like eating mashed potatoes anyway and like anything with a crispy skin to it.

Fish Croquettes

400g fish fillet (I used a dory fish fillet)

6 small potatoes, peeled and cooked

1 small onion, chopped finely

1 tbsp spring onion, chopped finely

1 tbsp coriander, chopped finely

1 tbsp carrot, chopped finely

1 egg

salt and pepper

1 egg, beaten, for coating 

3/4 cup flour, for coating 

1 cup breadcrumbs (I use the Japanese style breadcrumbs), for coating

1. Using a cleaver, chop the fish fillet into smaller pieces and continue to chop until it becomes more like a fish paste or alternatively you can use a food processor to make the fish paste. I like to make the fish paste the old fashion way that way I can determine the texture of the paste, usually a mixture of paste and finely chopped fish.

2. In a mixing bowl, add all the ingredients for the fish mixture, Using a fork, mash the potatoes and combine all the ingredients into a rough dough.

3. Use a heaped spoon to measure each croquette and shape it into an oval shape with moistened hands. I find it's easier to handle if your hands are slightly wet. Roll each croquette into some flour and then dip it into the egg and lastly roll it into the breadcrumbs. Shake off the excess breadcrumbs and set aside.

4. Heat the oil in a saucepan for deep frying. Deep fry in batches and carefully turn over on each side until it is golden brown. Remove and drain on paper towels. Serve with mayonnaise or sweet chilli sauce.

Nasi Goreng Ikan Bilis (Fried Rice with Anchovies)

What can you do with leftover rice? Make Nasi Goreng/fried rice of course!! And what do I like in my fried rice...... Ikan Bilis!!


Malaysia is know for it's abundant supply of fresh and delicious seafood. It's a country surrounded by fertile seas giving it numerous varieties of fish, crustaceans and shellfish... and that is why anyone who lives here or visits Malaysia instantly becomes a lover of great seafood...


I don't really like the "traditional" fried rice, I like a bit of crunch in mine and the tastest ingredient for that would be Ikan Bilis or otherwise known as dried anchovies. It's a typical accompaniment to some of the best dishes in Malaysia... like nasi lemak and sambal. I buy my ikan bilis from Tawau, which is on the south-east coast of Sabah and the best place for fresh seafood! With Ikan Bilis you can just fried it up crispy and you can pop them into your mouth as a snack or sprinkle them over rice will do.

Nasi Goreng Ikan Bilis (Fried Rice with Anchovies)


2 cups of Ikan bilis
2 cups of cooked rice
4 eggs
3 small bunches of mustard greens, sliced thinly
2 cloves garlic, thinly sliced
5 tbsp of soy garlic sauce
2 tbsp vegetable oil
1 tsp sesame seed oil


1. Wash and clean the ikan bilis. Place in on plate and microwave for 1 min. In a wok, heat up the oils and fry the ikan bilis until crispy. Constantly stir the fish so that it won't burn. It should be golden and crispy. Drain the fish and set aside.
2. In a wok, heat some oil and scramble the eggs. Gently separate the scrambled eggs into smaller pieces using the cooking spatula. Add the mustard greens and garlic to the eggs and stir. Careful not too overcook the vegetable it should still be crisp. 
3. Add the cooked rice and stir it in to combine with the eggs and mustard greens. Add the fried ikan bilis and mix in. Pour about 5 tbsp of the soy garlic sauce to taste and serve.


I would normally keep a jar of the seasoned Soy Garlic Sauce in the fridge to  sprinkle over dishes or just to add in when I'm cooking. It's a great dipping sauce as well as a flavourful seasoned soy sauce.

Soy Garlic Sauce

150 ml light soy sauce

50 ml water

1 tsp sugar

2 tbsp minced garlic

1. Combine all the ingredients in a saucepan and bring it to the boil. Lower the heat and cook until the garlic is soften, about another 3 - 5 mins. Remove from heat and serve.

Deep Fried Seafood Tofu

I'm a big fan of tofu esp; japanese tofu (egg tofu), steamed tofu, mapo tofu, and any soup with soft tofu in it. 


As a kid whenever we were at a chinese restuarant, one of my favourite dish to order was this Deep Fried Seafood Tofu. I've had it so many times but couldn't figure out how to make it, so with a little experimenting on the family this is it.

Deep Fried Seafood Tofu


2 pcs soft tofu
2 pcs egg tofu
150g prawn or fish paste (you can mince this yourself with a meat cleaver)
1 egg
2 tsp fresh coriander, finely chopped
2 tsp carrot, finely chopped
1/2 tsp chicken stock cube
1/2 tsp cracked black pepper
pinch of salt
corn flour to coat the tofu
vegetable oil for deep frying


1. Mash up the soft tofu and egg tofu. Add the fish paste, egg, carrot, coriander, stock, salt & pepper. I would normally alternate between the fish and prawn paste but you can also add both. Combine it until it's smooth. For this I usually use a hand blender for a few quick pulses.
2. Prepare a greased dish for steaming. Pour the tofu mixture and spread it evenly. 
3. Heat a steaming pan and place the tofu mixture for steaming. Reduce the heat to  medium and steam for about 20 mins. Remove and cool before cutting.
4. Heat the oil in the wok for deep frying.
5. Cut the tofu in small rectangular shapes and coat them in corn flour. Coat it evenly and dip them into the oil for deep frying. Fry until it is golden brown and drain on the paper towels. Serve them with mayonnaise or sweet thai chilli. I usually serve them with thick mayonnaise. (I'm a big fan of mayonnaise and Dutch frite sauce!!)