WHY? When deep-frying the squid, the squid will pop,pop,pop out and burst the oil, splatter around the kitchen HAVOC!!Even if you put on the lid, can still hear the pop,pop sound.My kitchen turned up very oily.......no maid, so have to clean up by myself....zzzzzzzzzzz...
OK, the taste....according to the book, it should be crunchy, but mine not enough crunch.And,I thought it will be hard and dense, but not, it's just chewy, softly chewy type, with a little bit crunchy,ya little bit only... and it goes well with the sauce.
Will I make it again???I will....hahahha
Recipe source: Hawker's Fair...Best Of all time Favourites.
1kg fresh squid/cuttlefish,cut into pieces
1 tbsp shredded red chilli
1 tbsp shredded ginger
2 tbsp worcestershire sauce
3 tbsp tomato sauce
2 tbsp chilli sauce
1 tbsp black vinegar
2 tbsp sugar
1 tbsp soy sauce( can omit this)
1/2 tbsp oyster sauce
5 tbsp water
Blanch squid/cuttlefish in boiling water for 1/2 minute. Dish and drain.
Heat up oil for deep-frying, put in squid/cuttlefish and deep fry until dry and crispy. Dish and drain.
Pour sauce into wok and cook until thick.
Add in fried cuttlefish, shredded chilli, ginger and mix well.
Dish up and serve.
**When frying fresh squid/cuttlefish, lots of heat up oil are needed.
First round of frying may not be crunchy.
Dish up the squid/cuttlefish, add more oil and heat up.
Pour in the squid/cuttlefish again for deep frying until crunchy.
The stove at home with lower fire may need another round of deep frying.
This particular dish of squid/cuttlefish is only tasty when crunchy.
** I copied from the book.