Home-Style Taiwanese Cooking by Tsung Yun Wan

Author:Tsung Yun Wan [Wan, Tsung Yun]
Language: eng
Format: epub
ISBN: 9789814516365
Barnesnoble:
Goodreads: 22549608
Publisher: Cavendish, Marshall Corporation
Published: 2014-09-07T00:00:00+00:00

FISH AND SEAFOOD

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SQUID WITH TAIWANESE FIVE-FLAVOUR SAUCE

Serves 4

500 g (1 lb 11/2 oz) squid 1.

Water, as needed

2.5-cm (1-in) knob ginger, sliced

2.

Taiwanese Five-flavour Sauce 1 Tbsp finely chopped garlic 1 tsp finely chopped ginger 1 tsp finely chopped red chilli 1 tsp finely chopped spring onion

Seasoning

1/4 tsp rice vinegar A pinch of ground white pepper

6.

Taiwanese five-flavour sauce is so-called because it is a mix of sweet, sour, salty, spicy and bitter flavours. It is the perfect condiment to go with fresh seafood and it is a must-have table condiment for the Taiwanese. There are many variations of five-flavour sauce and everyone has their favourite. Feel free to vary the amount of ingredients added to the sauce according to taste.

Place the ingredients for the five-flavour sauce and seasoning in a bowl and mix evenly. Set aside for at least 30 minutes.

Clean the squid. Holding the head with one hand and the body with the other hand, separate the head from the body. The entrails should follow. Cut the tentacles from the head and discard the head. Push out and discard the beak from the top of the tentacles. Rinse and set the tentacles aside.

Pull the purple skin from the squid tube and discard. Remove and discard the translucent quill from the tube. Slit the tube in half and remove any remaining entrails. Rinse well.

Place the squid tube flat on a cutting board, with the inside facing up.

Score the squid tube with a criss-cross pattern. Cut into rectangular pieces.

Boil a pot of water with ginger in a saucepan and blanch the squid briefly (about 20 seconds) or until it curls and turns opaque. Remove and plunge immediately into iced water to cool. When the squid is cool, drain well.

4b

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