Stir-Fried Salted Squid with Long Beans

Hi, foodie lovers! Today I’m going to show you how to prepare a special squid dish. But this time, it’s a different kind of squid—salted squid. Salted squid is a type of squid that’s been cured by sun-drying after being seasoned with salt. That’s why we need to cook the squid by boiling it or soaking it in boiling water to reduce the saltiness. This method is a great alternative, and in my opinion, it pairs wonderfully with various dishes.

For this recipe, I’m not making spicy squid sambal or a spicy dish; instead, I’ll simply stir-fry the squid with long beans. I cut the squid into small pieces so it’s easier to enjoy later. Stir-frying squid with long beans is truly delicious, in my opinion. Curious about the taste? Let’s take a look below.

Soak the salted squid in boiling water for about 15 minutes, then drain the water and clean the squid. Cut it into small pieces or adjust to your preference.

Blend the garlic and salt together, and I also mince the cayenne peppers by hand.

Then, roughly chop the red onions, chili peppers, and tomatoes, and cut the long beans into pieces about one centimeter long.

Once all the ingredients are ready, sauté the red onions in a little cooking oil, then add the minced garlic once the red onions have softened.

Add the tomatoes, chili peppers, and the salted squid (which has been thoroughly rinsed), and finally, add the long beans and cook until tender. Don’t forget to season with oyster sauce if you like.

Stir-fried salted squid with long beans is ready to serve—look at this, isn’t the result so tempting? I enjoyed it with warm white rice for lunch. In fact, this dish became my husband’s lunchbox meal to take to the office. He really loves simple dishes made with salted squid. This dish feels like a special side dish for him; the salted squid, which was originally super salty, is now a bit less salty and tastes just right on the palate.

Spicy, with just the right amount of saltiness, and the squid isn’t tough at all—this dish is truly the best of all time. I’m so happy to have cooked such a simple dish with such amazing flavor variations. The preparation is spot-on; I think this will become my go-to dish whenever I have salted squid.