Text 18975, 85 rader
Skriven 2009-01-02 20:24:21 av Carol Shenkenberger (25474.cooks)
  Kommentar till text 18736 av Janis Kracht (1:261/38)
Ärende: Re: Squid
=================
    
 > >> I bet you get the larger ones, as well.  Ours lately
 > >> have been so small.
 > 
 > > I only have one choice as to supplier and brand. They are quite small
 > > which suits me; I am under the impression that the smallest ones are
 > > the tenderest.
 > 
 > Well, yes, small squid are more tender, but any squid with be like leather i
 > it's overcooked.

Very true.  I generally bake big ones as stuffed, may deep fry but again
whole and stuffed.  Better baked when dealing with the really big ones (12-16
inch inside cavity).

It's really Don's specialty but you may not have seen it as i havent posted
them recently best I recall.

The first one looks like too much patis but it was a weak sort, not Tiparos
brand.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Stuffed Squid
 Categories: Xxcarol, Seafood, Main dish, Squid
      Yield: 4 Servings
 
      2 lg Squid, 6 inch cavity
      1 lb Shrimp, shelled and chopped
      2 c  Bread crumbs or rice
      1 c  Chopped cabbage
      1 c  Choped leeks or green onion
    1/3 c  Fish sauce (Patis)
      1 ts Poppy seeds
 
  Ok, lots of variation here!  You mix all but the breadcrumbs and
  squid into a mess then add breadcrumbs til it's holding together.
  Optional, add an egg at this stage.  Stuff the squid with it then
  deep fry the whole thing to a delicate brown.  Drain over lots of
  paper towels and eat cold in slices over rice or warm it in the
  microwave.
  
  From the kitchen of:  xxcarol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Stuffed Squid #2
 Categories: Xxcarol, Seafood, Japan
      Yield: 4 Servings
 
      1 lg Squid, about 7 inch body
      1 lb Shrimp
    1/4 lb Hot sausage
      1 ea Head Nappa cabbage
      3 ea Bok choy stalks
      3 ea Large carrots, grated
    1/4 c  Grated radish (daikon)
      1 c  Cooked short/medium rice
 
  More squid landed at my feet and we tried yet another way to make it
  here in Japan.  This is very close to how many here make it. When
  Charlotte saw it, she asked if it 'died because someone stuffed it'.
  (No dear, not quite <grin>).
  
  Clean the squid as normal (many show directions, ask me if you dont
  have a set).  Chop the veggies and shrimp up then make a filling with
  them. Heat a large oil deepfryer or bake with frequent brushings of
  sesame oil. To deepfry, takes about 15 mins.  Baking at 350 takes
  about 25 minutes.
  
  These should best be served cold and in slices, 1 or 2 to a person
  unless you are Charlotte in which case you might need more!
  
  For a full meal, add: Udon Nabe, Green Beans blanched with black
  olives, and sweet adzuki beans over rice.
  
  From the kitchen of:  xxcarol
 
MMMMM
 
                xxcarol
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