Tuesday, April 19, 2011

Going Back to My Roots

I recalled fond childhood memories helping my grandma in the kitchen. I remembered how meticulous and patient she gathered ingredients and make every meal we had from scratch. It was pure artform.

I come from a family of passionate food lovers that goes back generations. It's not just about the process of making a meal, but strengthening of family bonds.

This blog is for you, Nana :)

Squid Stew
  • 1 lbs medium sized squid
  • 1 whole onion
  • 2 medium tomatoes
  • 2 big tablespoon of garlic
  • splash of sesame oil
  • 1/2 cup of soy sauce
  • 1/2 cup of sweet vinegar (I used the Japanese cooking vinegar)
  • 1/2 cup of chopped green onion for garnish
  • 1 cucumber (peeled and chopped for ganish)
Sauce Base
  • Put sesame oil in a hot pan and add in garlic, onions, tomatoes -- Sautee for 3 minutes
  • Add in soy sauce and sweet vinegar and simmer for 5 minutes in medium heat
  • If you want a thicker sauce, keep cooking till desired consistency is achieved

Main Ingredient

  • Add in the squid and cook for 4 minutes
  • Squid cook fairly fast like shrimp so keep watch and avoid overcooking
  • Serve with rice and garnish

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