Singapore-Style Squid

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is a combination stir-fry and braise dish. The squid becomes more tender the longer you braise it. Make sure you don’t burn the garlic as it can get quite bitter — I know I usually like to do it the other way round, but this dish is cooked in one go, so we add the garlic with the ginger and squid.


  • 350 g (12 oz) squid, cleaned
  • 2 tablespoons peanut oil


To prepare the squid, cut off the tentacles and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then cut the squid into large squares. Cut the tentacles into 4 cm (