AuthorChef Chad
RatingDifficultyBeginner
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Yields4.00 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 400 g Squid
 60 g Tomato
 60 g Ginger Root
 20 g Vegetable, Onion Leeks
 30 g Garlic
 30 ml Condiments, Oyster Sauce
 15 ml Tomato Ketchup
 15 ml Condiments, Sriracha Sauce
 10 g Sea Salt
 5 g Black Pepper Crushed
For the Coco Twist Smoothie
 1 cup Young Coconut Meat
 1 cup Young Coconut Meat
 1 piece Ripe Mango
 2 piece Banana ( saba )
 5 pieces Pechay
 8 pieces Mint Leaves
 3 cup Ice cubes
1

For broiled stuffed squid: clean the squid thoroughly, take off the squid ink tranfer to a bottle (for future use), take off the skin.

2

Mince garlic, onions, tomatoes, ginger and leeks. Mix it in a bowl then season with salt and pepper. This will be your stuffing.

3

One by one stuff the squid with the minced vegestables. Secure the end side of the squid with toothpick.

4

In a bowl, combine oyster sauce, sriracha and ketchup. Line up the stuffed squid the oiled baking tray then baste each squid with the sauce mixture

5

In a preheated Breville oven, broil/grill the squid in the highest (HIGH) temperature for 10 minutes.

6

For the coco twist smoothie: Wash the pechay and mint leaves thoroughly.

7

Put all ingredients in the Breville blender jug and process through the smoothie function.

8

Transfer the smoothie into the glass and serve with broiled stuffed squid.

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Ingredients

 400 g Squid
 60 g Tomato
 60 g Ginger Root
 20 g Vegetable, Onion Leeks
 30 g Garlic
 30 ml Condiments, Oyster Sauce
 15 ml Tomato Ketchup
 15 ml Condiments, Sriracha Sauce
 10 g Sea Salt
 5 g Black Pepper Crushed
For the Coco Twist Smoothie
 1 cup Young Coconut Meat
 1 cup Young Coconut Meat
 1 piece Ripe Mango
 2 piece Banana ( saba )
 5 pieces Pechay
 8 pieces Mint Leaves
 3 cup Ice cubes

Directions

1

For broiled stuffed squid: clean the squid thoroughly, take off the squid ink tranfer to a bottle (for future use), take off the skin.

2

Mince garlic, onions, tomatoes, ginger and leeks. Mix it in a bowl then season with salt and pepper. This will be your stuffing.

3

One by one stuff the squid with the minced vegestables. Secure the end side of the squid with toothpick.

4

In a bowl, combine oyster sauce, sriracha and ketchup. Line up the stuffed squid the oiled baking tray then baste each squid with the sauce mixture

5

In a preheated Breville oven, broil/grill the squid in the highest (HIGH) temperature for 10 minutes.

6

For the coco twist smoothie: Wash the pechay and mint leaves thoroughly.

7

Put all ingredients in the Breville blender jug and process through the smoothie function.

8

Transfer the smoothie into the glass and serve with broiled stuffed squid.

Broiled Stuffed Squid and Coco Twist Smoothie
IngredientsDirections