How is Squid used in Thai cooking?

Squid - plaa meuk, or calamari - is the most-eaten seafood in Thailand, valued for its sweet, mild flavour and tender-when-quick, chewy-when-overdone texture. That timing is everything: a fast sear or a brief simmer keeps it tender, while a moment too long turns it rubbery. It's stir-fried, grilled, dropped into spicy soups and salads, or dried into a chewy snack. We cook it hot and fast, scoring the flesh so it curls and catches the sauce, and pull it off the heat the instant it turns opaque.

Can I cook with Squid in a Chiang Mai cooking class?

Yes - we use Squid in our hands-on classes. Explore them on our Cooking Classes page.

Squid - Local Thai Proteins | Thai Akha Kitchen

Squid - plaa meuk, or calamari - is the most-eaten seafood in Thailand, valued for its sweet, mild flavour and tender-when-quick, chewy-when-overdone…

Squid - Local Thai Proteins | Thai Akha Kitchen Squid - plaa meuk, or calamari - is the most-eaten seafood in Thailand, valued for its sweet, mild flavour and tender-when-quick, chewy-when-overdone…