This is a classic dish in Hong Kong that you can find in a "cha chaan teng" or in homes. The celery should be bright green and crunchy, and the squid should be fresh and al dente. Some people like to add cornstarch slurry to create some gloss and moistness for the dish. My mom likes it simple as it is so I also adopted her version.
INGREDIENTS:
1 Celery, hard fibre removed and cut into 2 inches long
10 Baby squids
6 Garlic Cloves
4 tablespoons Vegetable Oil
1 tablespoon Chinese Cooking Wine
4 Ginger Slices
pinch of sugar
Salt to taste
DIRECTION:
1. To clean the squid, remove the head from the body by pulling the tentacles. Remove the ink sac, beak and the transparent bone. Rinse the squids.
2. Bring a small pot of water to a rolling boil with the ginger slices. Add squid. Blanch until they just turn colour and the tentacles curl up. Quickly remove them to a cold bath. Set aside.
3. In a clean pan, add oil and garlic cloves. Let them fry over high heat until fragrant. Add celery; sauté for about 5 minutes or until it turns bright green. Drizzle the cooking wine and add a pinch of sugar to flavour. When the celery just starts to give, add the blanched squid and cook until the squid heats throughly. Quickly transfer them onto a serving plate.
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