Saturday, September 25, 2010

Kong Poa Squid

This morning went to the wet market and saw the squids were very fresh and big . I bought 1/2  a kg home to cook Kong Poa Squid. Its been quite a long time since I last cook this dish.  To cook this dish, I have to prepare the following ingredients,

500g squids
1 tsp ginger juice
dash of pepper
1/4 tsp salt

1 tsp chopped garlic
1 tsp bean paste
1 red chili
6 dried chili
2 stalk spring onions
Handful of toasted cashew nuts(optional)

Sauce   1 1/2 tbsp light soy sauce
             1 tsp thick soy sauce
             1 tsp oyster sauce
             1 tsp wine
             1 tsp sugar
             dash of pepper
             1 tsp corn flour

Peel the skins off the squids, remove the intestines and the eyes as well.  Wash with some salt and drained and cut into 3 cm in lenghts.  Marinate with salt, ginger juice and pepper for at least 15 minutes.

Cut the spring onions into 3cm lenghts, half the dried chili and soak in water, slice the red chili and set aside. Combine all the sauce in a bowl and leave a side for later use.

Heat oil and add in garlic and bean paste fry till fragrant.  Add in dried chili.  Stir in squid and red chili.  Pour in combined sauce.  When mixture boils and thickens, stir in spring onions and cashew nuts . dish out and serve. Squids cannot cook for too long as it will turn rubberise and will be very tough to bite .

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