Chargrilled Dried Squid

Chargrilled Dried Squid

I am not sure whether to consider this a recipe or not as for me it’s not a real recipe as it consists of 1 ingredient and it’s the dried squid but I want to post this to share some of the different food items Filipinos love like this one. You may had seen this already when you had travelled to South East Asia, especially in Thailand where the sell this on street and Hong Kong where you see it is sold in bulk in wet markets.

Dried squid is just made out of a cleaned squid then sun dried, when cooked it has that strong smell and chewy texture. Often consumed on its own either by frying or grilling but it is also used to add flavour to soups and other dishes. Other methods of using this ingredient is rehydrating it by soaking in water overnight then using it like a normal squid. In Japan and in Korea you can see ready to eat versions of this delicacy where it’s precooked and sliced thinly. In Philippines this is a popular street food where it is char grilled like this recipe and placed in bamboo skewers then dipped in a chilli infused vinegar dip, it is also a popular breakfast item where it is consumed with fried egg and garlic fried rice.

I suggest if you see one of these on Asian shops give it a try, it will be a good culinary experience but do so only when you have a large barbecue space that is far away from your neighbours as most of the non-Asians does not like the strong smell of this specially when it is cooking. It is crispy, tasty and sometimes addictive when you get used to it.


Dried Squid
1 cup vinegar
1/2 cup water
2 green chillies, sliced
3 cloves garlic, minced
2 tbsp sugar
freshly ground black pepper


  1. Barbecue dried squid quickly, do not cook more than 30 seconds on each side it will taste bitter. Set aside.
  2. Make your dip by mixing all the remaining ingredients together.

10 Responses

  1. Tita Beng says:

    Hmmn.. this one really makes me drool! I love squid whatever way it’s cooked. And the spicy vinegar dip looks perfect! Yummm!

  2. I love squid but have never eaten dried squid before. I will look out for it. your dip sounds great.
    🙂 Mandy

  3. My fav Raymund and it looks so tasty, what more with the dipping sauce.

  4. I would definitely try this..but I think I would be alone over here lol.

  5. Sabrina says:

    Wow, fried dried squid is actually a favorite breakfast food of mine but chargrilling it is a great idea!:)

  6. i love squid. this dish looks yummy, especially that sauce!

  7. I was browsing for photos of dried squid when I chanced upon your blog, and I exclaimed, “Oh my god!” when I saw that photo. I wish I’m exaggerating, but I’m not. It seriously looks so goooood. As a firm lover of anything pusit, I’m excited to try this at home.

    P.S. The name of your blog is so fitting!!! Ang saraaap~

  1. January 16, 2012

    […] streets of Metro Manila, things such as raw mango in salt but in Thailand it’s with chilli salt, chargrilled dried squid in vinegar dip but in Thailand its chargrilled with a very hot and spicy coating, tamarind candy which we dip […]

  2. February 9, 2012

    […] For those who does not know fried rice is an essential part of the Asian culture specially the Chinese that’s why this is what we are going to post on the third day of our Chinese dishes week.  This does not exist just in China in fact there are different variation across the regions that’s why you see the Chinese have Yang Chow and Fujian, Malaysians have Nasi Goreng and Sinangag in the Philippines. In Chinese culture it is served as the penultimate (next to the last) dish which means it is served just before the dessert so don’t ask of it at the first serving in Chinese banquets. In Philippines sinagang or garlic fried rice is consumed differently as it is served commonly during breakfast or as a dish to sober up in the middle of the night, usually paired with tocino, tapa or any fried /chargrilled dried seafood. […]

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