I did couple times teochew chilled sotong recently.
texture was perfect!…everyone loved the chilled sotong with “kek you” 桔油dip…
cooking is straightforward. just that sotong like all other food cannot be overcooked or it will be rubbery, so need to cook just right.
I clean with salt a large sotong (300g), and cut rings w/o cutting through, so whole sotong intact for nice presentation. easiest way to do is to place a knife into the cavity and cut rings with another knife so it will not cut through. then cut the rings a bit more so near the centreline left maybe 1in uncut.
then just steam about 3mins…watch…off fire and leave another 3mins…
I did not really do timing, so watching is key..when the white is opaque and still gleaming that is about right..err a bit on the cook side as cannot eat undercooked.
left place in fridge to chill for 1 hour.
when serving use kitchen sears to cut or over a cutting board, and dip with “kek you” 桔油..