Soldato
Well I've just sorted out the squid for my tea so I thought I'd share the recipe for the food lovers on here!
600g calamari tubes (I tend to use one 450g box for 2 people, or 2 boxes for 3/4)
2 tbsp veg oil
1 small leek, sliced into rounds
1 red pepper, sliced into decent sized chunks
2 tbsp oyster sauce
2 tbsp bbq sauce (I often use Hoisin since I tend to have some open)
chill sauce to taste
1 veg stock cube (or use bouillion and reduce the amount of water with cornflour accordingly)
1tsp cornflour
125ml (1/2cup) water
Prep your squid, I tend to leave it as a single piece and just crisscross it with a knife so it forms tubes when cooking.
Fry off the leek and pepper in the veg oil, until the leek just starts to go soft, then add the sauces, stock cube, get nice and hot and then add the calamari. If you're not familiar with cooking squid, it's cooked when it forms tubes (presuming you crisscrossed it) and turns white. It's best to either cook squid fast and hot for just a few minutes, or slow for around 20min - if you go in between it's going to be like rubber!
Add water and cornflour mixture, stirring as you do so, and serve once the sauce has thickened up.
I just tend to have this with plain boiled basmati rice.
Enjoy!
http://i46.photobucket.com/albums/f141/ajax87/P1000875.jpg
600g calamari tubes (I tend to use one 450g box for 2 people, or 2 boxes for 3/4)
2 tbsp veg oil
1 small leek, sliced into rounds
1 red pepper, sliced into decent sized chunks
2 tbsp oyster sauce
2 tbsp bbq sauce (I often use Hoisin since I tend to have some open)
chill sauce to taste
1 veg stock cube (or use bouillion and reduce the amount of water with cornflour accordingly)
1tsp cornflour
125ml (1/2cup) water
Prep your squid, I tend to leave it as a single piece and just crisscross it with a knife so it forms tubes when cooking.
Fry off the leek and pepper in the veg oil, until the leek just starts to go soft, then add the sauces, stock cube, get nice and hot and then add the calamari. If you're not familiar with cooking squid, it's cooked when it forms tubes (presuming you crisscrossed it) and turns white. It's best to either cook squid fast and hot for just a few minutes, or slow for around 20min - if you go in between it's going to be like rubber!
Add water and cornflour mixture, stirring as you do so, and serve once the sauce has thickened up.
I just tend to have this with plain boiled basmati rice.
Enjoy!
http://i46.photobucket.com/albums/f141/ajax87/P1000875.jpg
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