Fresh, tender squid cooked in Manado-style rica-rica seasoning—fiery red, spicy, and fragrant with lime leaves. The savory-spicy flavor soaks perfectly into every piece of squid, making a bowl of warm rice disappear in no time. Perfect as a special weekend dish that'll make your taste buds dance.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams fresh medium-sized squid, cleaned
- 10 pieces curly red chilies
- 8 pieces red bird's eye chilies (adjust to taste)
- 8 cloves shallots
- 4 cloves garlic
- 2 pieces ripe red tomatoes
- 2 inch piece ginger, crushed
- 5 leaves lime leaves, center vein removed
- 1 handful Thai basil leaves
- 2 stalks lemongrass, crushed
- 1 piece lime
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp powdered broth seasoning (optional)
- 4 tbsp cooking oil for sautéing
- 100 ml water
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👩🍳 Instructions
- 1 Clean the squid by removing the ink sac and inner pouch, discard the transparent cartilage, wash thoroughly, then rub with lime juice and a little salt. Let it sit for 10 minutes to remove the fishy smell, then rinse again.
- 2 Blend the curly red chilies, bird's eye chilies, shallots, garlic, and one tomato using a blender or mortar and pestle until smooth.
- 3 Heat the cooking oil, then sauté the ground spice paste together with the ginger, lemongrass, and lime leaves until fragrant and fully cooked, about 7-8 minutes over medium heat so it doesn't burn.
- 4 Add the second tomato, diced, and stir until the tomato softens slightly and the seasoning becomes even more fragrant.
- 5 Pour in the water, then add the sugar, salt, and powdered broth seasoning. Cook until the seasoning mixture boils and thickens slightly.
- 6 Add the squid, stir quickly, and cook over medium-high heat for just 3-4 minutes so the squid doesn't become tough. The squid will release a bit of liquid—let it reduce.
- 7 Adjust the seasoning to taste, then finally add the Thai basil leaves, stir briefly until wilted, and immediately remove from heat so the basil's color and aroma stay fresh.
- 8 Serve hot with warm steamed rice.
💡 Tips
• Don't cook the squid too long—just 3-4 minutes after adding it—so the texture stays tender and soft, not tough and rubbery.
• Soak the squid in lime juice before cooking to remove the fishy smell and make the flesh more tender.
• Use medium-high heat when cooking the squid so the released liquid reduces quickly and the seasoning stays thick and clinging.
• If you like extra spice, add whole crushed bird's eye chilies while sautéing the seasoning paste.
📊 Nutrition Facts / serving
210
Calories (kcal)
18 g
Protein
10 g
Fat
9 g
Carbs
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