Stuffed Creamed Squid

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STUFFED CREAMED SQUID
(SEASONED GROUND PORK STUFFED SQUID)
After being downed for more than a week by a very malicious virus, am back.
The favorite of my family each time there’s an occasion to celebrate.
Its sauce is great steamed rice topping that in itself is already a dish.
Prep time:         30 mins.
Cook time:        25 mins.
Total time:           55 minutes
Serves:       4-6
Cooking media:  Frying pan
Special instructions/notes:   To prevent separation, extra care in sautéing toothpick-attached head-on squid.
INGREDIENTS:
½ kilo cleaned medium-sized squid. Ink discarded and de-skinned to give that
creamy white finish.
STUFFING MIX:
¼ kilo ground pork
2 stalks of celery, chopped finely
3 grams salt
2 grams ground black pepper
30 ml. oyster sauce
enough toothpicks
SAUTEING MIX:
5 cloves crushed garlic
3 pieces medium sliced tomatoes
1 medium sliced red or white onion
50 ml. palm or soya oil
100 ml. full cream milk
PROCEDURES:
1.    From the sautéing mix, scatter into ground pork your salt, black pepper, oyster sauce & celery slices. Tumble & toss well to disseminate flavor.
2.    Summon squid, remove head and stuff enough seasoned ground pork inside, put back head and secure with toothpick. Continue through with the others.
3.    Heat oil in suitable pan. Saute garlic, onion & tomatoes.
4.    With extra care, add on one-by-one stuffed squids. Include leftover ground meat shaped into balls. Toss lightly at times. Continue sautéing until stuffing inside hardens a bit. This will be about 2-3 minutes.
5.    Slowly pour in milk. Tumble carefully. Bring to boil. When boiling starts commence timing the dish. It will be done in 15 minutes.
6.    Serve your new creation.
DISCLAIMER:       Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

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