I must say my days were hectic lately. Two weeks in a row I spent almost every afternoons at school. How fun is that? *rolling eyes*. How are we going to prepare well if at the end of the day we feel very tired? Sometimes I feel that teachers are driven to their limits. No offense to anyone but then I do believe everybody deserve to have a decent time without interuption for themselves and their families.
Well, cooking nowadays are more like chores than experiments...so, I didn't do much experiments.. blame it on the work... In case you are wondering , This dish was prepared a few weeks ago.
Ingredients:
5 medium squids or cuttlefish - cleaned ; eyes, 'ink', mouthparts, and skin removed. chopped the head parts into small pieces. keep aside.
tomatoes: diced
bamboo sticks.
sauce:
5 shallots
3 cloves garlic
2 dsp chopped ginger
1 large onion diced
1 tbsp dried chilli paste
tamarind juice
1 tsp turmeric powder
1 tsp 'Kerisik' - roasted pounded coconut
chicken stock powder
steps:
1. In a wok, fry shallots, garlic, ginger, onion till fragrant. add in the turmeric,chilli paste and the chopped squid parts. When squid is cooked add in the tomatoes. Season with the chicken stock powder. This will become the stuffing. Put the stuffing in the bowl but leave some gravy in the wok for later use.
2. "stuff" the squid 3/4 full. 'Seal' the top of the squid with bamboo shoots.
3. Place the stuffed squid back into the wok containing the gravy, simmer till the squid are cooked, add in the "kerisik" and adjust the seasoning. Remove the bamboo sticks before serving.
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