Pla Meuk Yang

1. 1

   Prepare the Squid

   Place the squid tubes on a chopping board. Insert your knife into the top edge of the body and run it down to the bottom to open the squid like a book. Working from top-right to bottom-left, score diagonal slices in the flesh about 1 inch apart, making sure not to cut all the way through (only halfway). Turn the squid 180 degrees and repeat the diagonal slicing to create a crosshatch pattern. This helps the squid cook evenly and creates an attractive presentation.

2. 2

   Marinate the Squid

   In a large bowl, combine the dark soy sauce, light soy sauce, and turmeric powder. Add the scored squid tubes and tentacles, coating each piece evenly with the marinade. Let rest for 30 minutes at room temperature to allow the flavors to penetrate.

3. 3

   Prepare the Charcoal Grill

   While the squid is marinating, prepare your charcoal grill. Light the charcoal and wait until the coals are hot and covered with white ash, typically taking about 20-30 minutes. Alternatively, preheat a gas grill to medium-high heat or heat a grill pan on the stovetop.

4. 4

   Make the Nam Jim Sauce

   Using a mortar and pestle, pound the garlic and chilies together until they form a rough paste. Add the palm sugar and continue grinding until the sugar has dissolved. Transfer to a bowl and stir in the fish sauce and lime juice. Finally, add the coriander and mint, mixing well. Taste and adjust the balance of salty, sweet, sour, and spicy to your preference. Set aside.

5. 5

   Grill the Squid

   Once the charcoal is hot, lightly coat the grill grates with oil using a brush to prevent sticking. Place the marinated squid on the grill, scored-side down, over high heat. Cook for 2-3 minutes on the first side, then flip and cook for another 2-3 minutes. Look for the edges to crisp and char slightly, and for the squid to turn opaque white throughout, indicating it's cooked through. Be careful not to overcook, as squid becomes rubbery when overdone.

6. 6

   Serve

   Transfer the grilled squid to a serving platter immediately. Drizzle with the nam jim sauce or serve it on the side for dipping. Garnish with chopped roasted peanuts and fresh cilantro. Serve hot with jasmine rice or as part of a Thai BBQ spread.

• •Freshness is key - use the freshest squid you can find for the best flavor and texture
• •Don't overcook the squid - it should take only 4-6 minutes total. Squid is done when it turns opaque and has a slight firmness to the touch
• •The scoring pattern not only looks beautiful but also helps the squid cook more evenly and allows the marinade to penetrate better
• •If you don't have a charcoal grill, a gas grill or stovetop grill pan works well, though you'll miss some of the smoky charcoal flavor
• •For a shortcut marinade, you can simply use coconut cream (2 tbsp) to coat the squid
• •Best enjoyed fresh off the grill - reheated squid can become rubbery
• •If using frozen squid, thaw completely and pat very dry before marinating
• •Keep the squid skin on during grilling for better texture and appearance
• •A grill press can help achieve better char marks and even cooking

• •
  som-tam
• •
  khao-niao
• •
  gai-yang
• •
  laab
• •
  tom-yum-goong
• •
  yam-woon-sen
• •
  khao-suay

Pla Meuk Yang is a quintessential example of Thai street food culture, particularly popular in coastal areas where fresh seafood is abundant. The dish has roots in the traditional practice of grilling seafood over charcoal, a cooking method that has been used in Thailand for centuries. In bustling night markets and beachside stalls from Bangkok to Phuket, vendors expertly grill whole squid over glowing charcoal, creating enticing aromas that draw hungry customers. The technique of scoring squid before grilling is believed to have originated from Chinese culinary traditions but has been fully embraced and adapted by Thai cooks. The accompanying nam jim sauce represents the Thai genius for creating balanced, complex flavors from simple ingredients - the interplay of spicy chilies, pungent garlic, salty fish sauce, sweet palm sugar, and sour lime juice embodies the fundamental principles of Thai cooking. While pla meuk yang is enjoyed throughout Thailand, it's particularly associated with Central Thailand and coastal regions where squid fishing is a major industry.

An authentic pla meuk yang relies on several key elements: First, the squid should be grilled over charcoal rather than gas or electric heat, as the smoky flavor is essential to the dish's character. Traditional Thai cooks leave the skin on the squid, which helps retain moisture and provides better texture. The marinade is typically simple - often just soy sauce and turmeric, or sometimes just coconut cream - allowing the natural sweetness of fresh squid to shine through. The scoring pattern is not just decorative; it's functional, allowing the squid to cook evenly and preventing it from curling up too much on the grill. The nam jim dipping sauce is crucial and should be made fresh, pounded in a mortar and pestle rather than processed in a blender, which creates the proper texture and releases the essential oils from the aromatics. Street vendors in Thailand often grill the squid very quickly over very high heat, achieving a perfect char on the outside while keeping the inside tender - this requires the freshest possible squid. When served authentically, pla meuk yang comes with sticky rice (khao niao) and fresh vegetables like cucumber and cabbage on the side, making it a complete meal rather than just an appetizer.