Showing posts with label squid. Show all posts
Showing posts with label squid. Show all posts

Thursday, March 15, 2012

Curry Squids

Another squid recipe....This is a very easy curry squid, no need to do scoring and make patterns with the squid, save time ;). 

Ingredients:
2 fresh squids, cleaned and cut into rings
1 tbsp oil
1 onion, sliced
2 stalk lemongrass, finely chopped

Seasoning
1 tbsp curry powder
1 tbsp oyster sauce
1 tsp sugar
1/4 salt
4 tbsp water

Method:
Blanch fresh squids in boiling water until cooked. Dish and drain.
Heat up 1 tbsp oil, saute onion and lemongrass until aromatic.
Add in squids, seasoning and stir fry at high heat until well mixed.
Dish up and serve.

 

Wednesday, February 22, 2012

Crispy Fresh Squid/Cuttlefish In Sweet And Sour Sauce

If you have a maid, or your stove outside of your house, you might considering making this dish.If you like me, no maid, stove in the kitchen inside the house, then you're also like me CRAZY!

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.

Ingredients:
1kg fresh squid/cuttlefish,cut into pieces
1 tbsp shredded red chilli
1 tbsp shredded ginger

Sauce:
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

Method:
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.
This is how I scoring the squid and make patterns.





Thursday, February 9, 2012

Squid with Snow Peas



Ingredients:
1 squid , about 400gm
Some snow peas, cut into half
Carrot, cut into flowers
1 stalk green onions
2 cloves garlic, smashed

Sauce:
2 tbsp soy sauce   
1 tbsp sugar
1 tbsp black vinegar
2 tsp cornstarch
4 tbsp water

Method:
Clean the squid , and cut into pieces.
Blanch squid in boiling water for about 30 sec. Dish and drain.
Heat up 2 tbsp oil, stir fry garlic, until aromatic.
Add in green onion ( white part only) , carrot and snow peas, cook until the veggies are cooked.
Add in green onion( green part) , stir fry and add in sauce.
Lastly add in cooked squid, cook over high heat , until the sauce thickens.( if the sauce too thick, add more water)
Dish up and serve with white rice.


These photos was taken when we were in Taiwan Dec 2011....

These are all about duck, you can find duck neck, gizard, blood,feet & etc......
These are sweet potatoes-fries, Taiwan version of french fries...