Thursday, November 18, 2004


Recipe: Squid in Black Bean & Oyster Sauce

I made this dish some time ago, but didn't have time to blog about it. Instead of squid, you could also use prawn, beef slices, chicken slices, or fried tofu pieces. The yummy sauce is just wonderful over plain jasmine rice.

Squid in Black Bean & Oyster Sauce

3 squids, cleaned and cut into pieces
2 garlic cloves, finely chopped
fresh ginger, 2 slices
1 red chilli, deseeded and sliced
half tbsp of salted/fermented black beans
1 onion, cut into wedges
1 stalk of spring onions, sectioned
2 tablespoons of oyster sauce
pinch of sugar (optional)
half a cup of water
cornstarch solution

1. Rinse and soak the black beans in water for a few minutes. Drain and squash them slightly.

2. Heat the wok and pour in some oil. Over moderately high heat, fry the garlic, ginger, chilli, black beans, and onion till fragrant, about a minute.

3. Add the squid and stir-fry with the aromatics. Very quickly, add the oyster sauce and sugar, and mix thoroughly with the ingredients.

4. Pour in the water and mix again. Let the mixture come to a boil, then thicken the gravy with cornstarch solution.

5. Add the spring onions, toss for a few moments, and turn the heat off. Serve.

*For this dish, have all the ingredients ready. When stir-frying, make sure the wok and oil is very hot to cook the food quickly and seal in the juices. Work quickly so that the squid will not be overcooked.



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