How to Cook Squid Geng (Cuttlefish) –I can’t get enough of
the Taiwanese recipes so here we are again talking about one of the delicious
Asian seafood that you will surely love. Squid or Cuttlefish is one of the sea
creatures you can find in the restaurants sold expensive because squid has
great taste and you can make tons of dishes using it as ingredient. Squid is a
bit expensive than other kinds of fish so to make it more economical, I suggest
that you use smaller squid because they are cheaper in the market. Cooking this
dish does not mean spending extra dollars more than you are ought to spend for
your meals. So this recipe is for the frugal moms out there. You may want to
remove other ingredients to but before doing that, make sure that you are not
going to ruin the taste of your Squid Geng because some the ingredients are the
key to make it delicious. Here is how to cook Squid Geng (Cuttlefish)
INGREDIENTS
2 lbs of fresh squid (cleaned)
½ cup black vinegar
3 cups cilantro (chopped)
For the stock
10 cups water
10 cups chicken broth
1 teaspoon freshly ground pepper
2 tablespoon sesame oil
6 tablespoon sugar
½ cup cornstarch + 1 cup water mixture
10 dried Shiitake mushrooms (thinly sliced)
2 cups dried wood ear fungus (shredded)
½ cup cornstarch
2 carrots (cut into thin strips)
1 can bamboo shoots (cut into thin strips)
COOKING PROCEDURE
1. In a pot, combine all the ingredients for the stock. Stir
well.
2. Bring to a boil and simmer for 30 minutes.
3. Add the squid and simmer for ten minutes.
4. Add the black vinegar.
5. And serve. Top with fresh cilantro when serving.
HOW TO COOK SQUID GENG (CUTTLEFISH)
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