Smoky grilled dried squid slowly softens in coconut cream with ginger, onion, chilies, and spinach for a rich ginataan-style dish.
8 hours 20 minutes · Serves 3
Ingredients for Dried Squid in Coconut Milk
1/2 pound large dried squid
2 cups coconut cream
3 long green chilies, sliced
1 teaspoon minced garlic
1 tablespoon minced ginger
1 medium onion, minced
2 tablespoons fish sauce
1/4 teaspoon ground black pepper
1 bunch fresh spinach
How to cook Dried Squid in Coconut Milk
1.Heat a grill over high heat until hot, then grill one side of the dried squid for 3 minutes; when it curls, straighten it as much as possible and grill the other side for 1 to 2 minutes.
2.Place the grilled squid in a slow cooker with the coconut cream, sliced green chilies, minced garlic, ginger, onion, fish sauce, and ground black pepper.
3.Cover and cook on high for 8 hours, until the squid has softened and the coconut sauce is infused with its flavor.
4.Add the fresh spinach, cover again, and cook for 10 to 15 minutes, just until the leaves wilt.
5.Transfer the squid and coconut sauce to a serving bowl and serve hot with rice.
