HOW TO COOK SQUID GENG (CUTTLEFISH)

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)