malaysian

Terengganu Style Grilled Squid with Sweet Soy Glaze and Rice

Name: Terengganu Style Grilled Squid with Sweet Soy Glaze and Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 75 g jasmine rice, uncooked; 188 g squid, cleaned (tubes and tentacles); 24 g sweet soy sauce; 14 g lime juice; 8 g garlic, minced; 17 g vegetable oil; 113 g cucumber, sliced; 8 g red chili, sliced; 169 g water; 2 g salt

This grilled dish pairs jasmine rice, uncooked with squid, cleaned, sweet soy sauce and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

38 g Protein

77 g Carbohydrates

20 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g jasmine rice, uncooked 274 kcal
188g squid, cleaned (tubes and tentacles) 173 kcal
24g sweet soy sauce 17 kcal
14g lime juice 4 kcal
8g garlic, minced 12 kcal
17g vegetable oil 150 kcal
113g cucumber, sliced 17 kcal
8g red chili, sliced 3 kcal
169g water 0 kcal
2g salt 0 kcal

Cooking instructions

jasmine ricewater
Cook jasmine rice with water and keep warm.
squidsalt
Score the squid tubes in a shallow crosshatch pattern; pat dry and lightly salt.
sweet soy saucelime juicegarlic
Mix sweet soy sauce, lime juice, and minced garlic into a quick glaze.
squidvegetable oil
Heat a grill pan or skillet over high heat with vegetable oil. Grill squid 1 to 2 minutes per side until curled and lightly charred.
Brush on the glaze in the last 30 seconds, turning once to lacquer without burning.
jasmine ricesquidcucumber
Serve the grilled squid with rice and cucumber on the side for crunch.