Crispy Squid

When it comes to crispy squid and Thai food culture, many are likely familiar with it, as it's often found in Moo Krata (Thai BBQ), Yen Ta Fo (pink noodle soup), or Kuay Tiew Kua Gai (stir-fried noodles with chicken). However, sometimes we eat crispy squid without even knowing what it's made from or if it's safe. Given recent news reports about certain harmful substances being added to crispy squid, we wanted to share the story of crispy squid with you today.

Ancient Wisdom: The Origin of Crispy Squid

The method of making crispy squid is actually an ancient wisdom, passed down to Thais from the Chinese a long time ago. Crispy squid originated as a food preservation technique. In ancient times, people often stocked up on dried foods, especially seafood, which was hard to come by in other regions. To eat fresh seafood, one would have to go to the sea itself. Transporting it to other regions at that time would have been difficult, as travel was not as fast as it is today. For this reason, villagers had to buy dried squid to store.

From Dried to Crispy: The Secret of "Ash Water"

How did dried squid become crispy squid? It's hypothesized that people in ancient times might have been quite bored with eating food in the same old ways. Eating plain dried squid probably didn't offer the same enjoyment as eating fresh, crispy squid. But what could they do when fresh squid was hard to find? For this reason, villagers transformed dried squid to have a texture similar to fresh, crispy squid. However, crispy squid wouldn't be as "fresh" as squid just caught from the sea, as it was ultimately made from dried squid.

In ancient times, crispy squid was made by soaking dried squid in "ash water." Ash water is mildly alkaline and contains small amounts of calcium and potassium, making it safe to consume. When dried squid is soaked in ash water, it swells and becomes crispy because certain acids within the squid absorb water, causing the dried squid to expand up to 10 times its original size and become springy and crispy. However, the ash and its alkalinity are not absorbed into the squid, so there's no need to worry about the ash.

Before consumption, squid soaked in ash water must be thoroughly washed several times with clean water and its mucus removed. Then, it's soaked in ice water to keep it fresh and crispy. If you want to store it for several days, keep the crispy squid submerged in clean water, but remember to change the water daily.

Important Considerations When Buying Crispy Squid

However, nowadays, people might not use ash for soaking squid anymore, as many households have switched to gas or electric stoves. Therefore, some substances are now used as alternatives, such as "baking soda" or "sodium bicarbonate," which are alkaline and safe for consumption in food. However, some manufacturers, fearing that their squid might not be crispy enough or last long, may secretly add "borax" or "formalin." These substances are legally prohibited from being used in any type of food industry. Therefore, when choosing crispy squid, we should always buy from reputable sources that verify the absence of prohibited substances before selling, ensuring our safety.