Saturday, May 9, 2009

Squid "Pasta"

using the squid as the pasta will make for a great (yes, and healthy blah blah blah) alternative.


squid rings
salt pork, diced
1/2 medium onion, sliced
1 star anise
1/2-in. ginger, peeled and minced
1/2-in. lemongrass, bruised and minced
1/2 tbsp. tamarind paste
1-1/2 tsp. ketchup
salt
black pepper
sugar
coconut milk
1 green apple, shaved
1/2 a lime

-Cut one end of each squid ring to form a flat noodle (like fettucini). Set aside.
-Heat a wok or heavy pan to medium high heat (not smoking)
-Add salt pork, cook until rendered and brown.
- Remove salt pork, place on paper towels to catch excess oil.
-Add onion to wok, let cook 2 min (do not stir)
-Add star anise, ginger and lemongrass, stir.
-Move everything to one side of the wok.
-Add squid on empty side with a pinch of salt
-Add black pepper (to taste, preferably a lot!)
-Let cook for one minute, squid will curl up slightly
-Add sugar, tamarind and ketchup. Stir.
-Add coconut milk, while stirring, a lil bit at a time; just enough to bring all the flavors together.
-Add cilantro, Stir.
-Serve with reserved salt pork, shaved apple, and lime juice



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