Recipe Description
Chew on this: Squid recipes that sing out loud. This recipe was first published in Amy Beh’s column, Cook’s Nook.
This recipe is best with
Recipe Ingredient
- 2 large squid
- 1 tbsp oil
- 1 clove garlic, chopped
- 4 young ginger, thin slices
- 1⁄2 onion, cut into wedges
- 100g stink beans (petai)
- 25g red capsicum, cut into triangles
- 25g yellow capsicum, cut into triangles
- 30g carrot, cut into desired shapes
- 30g Japanese cucumber, cut into slices
- Tangy plum sauce
- 1 tbsp garlic, minced
- 1⁄4 tsp ground black pepper
- 1⁄4 tsp salt
- 1 tbsp butter
- 1 tsp sugar, or to taste
- 4 tbsp chilli sauce
- 4 tbsp plum sauce
- 1 tsp chicken stock powder
Instructions
- Melt butter in a frying pan over low heat. Add the garlic and stirfry until aromatic. Put in the rest of the tangy plum sauce ingredients and simmer briefly for 10-15 minutes, until sauce is thick. Dish out and put aside.
- Clean squid and peel away the membrane. Separate the head and hood. Cut hood into rings, or score in a crisscross pattern then slice into pieces.
- Bring a pot of water to boil. Blanch the squid in boiling water briefly. Remove and drain well.
- Heat the oil in a wok or frying pan. Add garlic and ginger slices and stirfry until fragrant.
- Add onion, stink beans, capsicum, and carrot. Toss briefly.
- Add 3 tablespoons of the tangy plum sauce into the wok along with the squid and cucumber. Toss well over high heat.
- Transfer to a serving dish and serve immediately.
To prepare sauce:
To blanch squid:
To stirfry:
