Squid

Pineapple cut squid is scored in a crosshatch before freezing, so it curls into a spiky shape as it cooks and grabs onto sambal or salt and pepper seasoning far better than a plain flat piece. Squid rings in the 3 to 5cm range are the smaller cuts used for fried calamari, tomyum, or tossed into fried rice, small enough to cook through in under two minutes. Squid turns rubbery the moment it’s overcooked, so a hot wok and a short blast, thirty seconds to a minute for rings, matters more than the recipe itself. Thaw squid in the fridge rather than at room temperature, since it softens fast and can turn mushy if it sits out too long.