Soup and Stir Fried Squid

My mother’s favorite way to cook large squids, she sauteed the squids first with large amount of water and some spices, then she took out the squid’s meat from the broth to stir fry it with other ingredients. I like this style of cooking and sometimes I did it also with beef and chicken.

Ingredients:
500 g squid, large variety, sliced thinly
1 pinch of turmeric powder

For the broth:
1 medium onion, sliced thinly
1 thumb-sized ginger, crushed
2 cloves garlic, crushed
1 medium ripe tomato, sliced thinly
1 tsp. whole peppercorn
1 long green pepper
Fish sauce
Water
salt and pepper to taste
1/2 tsp. sugar
1 tbsp. cooking oil

For Stir Frying:
2 cloves garlic, crushed
1 medium onion
1/2 cup mixed vegetables (carrots and green peas)
2/3 cup corn kernels, drained
Light soy sauce to taste
3 tbsp. oyster sauce
1/2 tsp. sugar
black pepper powder to taste
2 tbsp. cooking oil
1 tsp. sesame seed oil

Directions:
For the Broth
1. Mix turmeric powder and squid.
2. Heat oil in a pot, saute garlic until slightly brown, then add onions, ginger and tomatoes, saute until tender.
3. Add water and peppercorns, let it boil. (the secret of boiling water first is to soften the squid)
4. When the water boils, add squid and the rest of broth ingredients. Cook for 3 minutes.
5. Take out the squids’ meat from the broth.

To Stir Fry:
1. Heat oil in a pan, saute garlic until slightly brown, then add onions, stir.
2. Stir in the squids, mixed vegetables and corn kernels.
3. Season with light soy sauce, black pepper powder and sugar. Add oyster sauce and cook for few seconds.
4. Turn off heat, stir in the sesame seed oil. Serve.

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One Response

  1. […] 10th, 2007 by rieaane This dish was cooked almost like the Soup and Stir Fried Squid that I posted few weeks ago, the cooking procedure involved 2 parts, first part was to soften the […]

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