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by: Chung-pai Liang
Gourmand Press 2004, Hardbound
Reviewed by: Jacqueline M. Newman
Spring Volume: 2006 Issue: 13(1) page(s): 26
This paperback deals with foods of the sea that cook quickly. They offer various textures and tastes that the Chinese adore. There are recipes for fresh and dried cuttlefish, also for fresh and dried squid, and for octopus. Before the fifty-three of them, background is provided about this family of similar-looking sea creatures, including various ways to cut and preserve them. Each recipe has a full-page color photograph of the completed dish, and a memo with a suggestion or two in the preparation or serving it. This book is one in what the author plans to be one hundred cookbooks. This one is about a unique topic, and it brings her closer to meeting that goal.
|Three Cups Squid|
2/3 pound fresh squid
2 Tablespoons black sesame oil
1 or 2 slices fresh ginger
2 chili peppers, seeded and sliced
2 Tablespoons Chinese rice wine
2 Tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon sugar
dash of ground white pepper, or to taste
5 stalks basil, rinsed, leaf groupings removed from the stem
1. Clean squid inside and out, and remove the head. Cut the body into half inch rings. Rinse well, and be sure ink sack has been discarded.
2. Heat wok, then add the black sesame oil, and when it is heated, add ginger and fry for half minute before adding chili peppers, rice wine, soy sauce, salt, sugar, and ground white pepper. After one minute, add the squid and the basil and stir-fry another minute, then serve.