Pork Stuffed Squid Food

PORK-STUFFED SQUID

Steps:

• In a small pot, bring water to a boil, add 1 teaspoon of salt, squid tentacles and blench for 2 to 3 minutes. Finely chop and set aside. Dry the inside squid body thoroughly using a paper towel and add flour to coat the inside. Shake off any excess flour. Add the squid tentacles and the filling ingredients in a mixing bowl and mix well to combine. Stuff each squid body with approximately 80% filled (the stuffing will expand as it cooks). Secure the tops with a skewer. Prick with a skewer to release steam while cooking. Pour water into a large pot and set a steamer inside. Ensure water does not touch the bottom of the steamer. Bring the water to a boil over high heat. Add the squid to the steamer carefully and steam for about 15 minutes. Remove from the heat, let it cool slightly and slice in 1 cm thickness. Mix sauce ingredients in a small bowl. Serve warm with the sauce.

STUFFED SQUID

Steps:

• Pull the head and squeeze to remove the ink sack and set aside.
• Remove both eye and the beak in the center of the tentacle.
• Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
• Put the head in boiling water and cook until tender, then chop into small pieces.
• Heat oil in a pan, then add garlic,onion, tomato, chopped tentacles and shrimp,and sautéd for few minutes.
• Season with salt and pepper, add flour mixture keep stirring . Cook for another 2 minutes. Set aside. Let cool.
• Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
• Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.
• Cooking Tips :.
• For dipping sauce, combined soya with lemon juice and birds eye chilli.
• You can add or use fish sauce instead of salt.
• For thicker sauce, combine 3 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp balsamic or Chinese black vinegar, 2 tsp honey and a small ginger finely chopped.

ITALIAN STUFFED SQUID

Steps:

• Clean squid or tubes and pat dry.
• If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
• Blend well, add salt and pepper to taste.
• Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
• Add remaining oil to skillet large enough to hold squid in a single layer.
• Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
• Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
• Remove toothpick from squid and serve whole or sliced, alone or with pasta.