Stuffed Squid

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STUFFED SQUID IS ONE OF MY HUSBAND’S FAVORITE DISH.  WE USED TO EAT THIS AT A SMALL OUTDOOR CHINESE RESTAURANT IN AN AREA AT QUEZON CITY, MANILA ALSO KNOWN AS DELTA.  FUNNY I JUST ASKED MY HUSBAND NOW AND HE STILL REMEMBERS THE NAME OF THAT PLACE, “ONGPIN’S DELIGHT.”  I WONDER IF IT’S STILL IN BUSINESS TO DATE.
WE USED TO EAT THERE DURING OUR LUNCH BREAK FROM OUR WORK AT WEST AVENUE.  THIS WAS AT MY FIRST JOB AFTER GRADUATING FROM COLLEGE, AND THE PLACE WHERE MY HUSBAND AND I FIRST MET 🙂  ANYWAY, THIS IS MY VERSION OF THE STUFFED SQUID:
INGREDIENTS:
  • 1 MEDIUM TO LARGE SIZE SQUID (DEPENDING ON HOW BIG YOU WANT IT)
  • BUNCH OF GREEN ONIONS
  • FLOUR
  • EGG
  • COLD WATER
CLEAN THE SQUID.  REMOVE EVERYTHING INSIDE.  FOLD THE GREEN ONIONS IN HALF AND PUSH THEM INTO
THE SQUID.  MAKE A TEMPURA BATTER WITH FLOUR, ONE EGG AND COLD WATER.  DO NOT OVER MIX THE BATTER.
DIP THE ENTIRE STUFFED SQUID AND FRY IN OLIVE OIL ON MEDIUM HEAT.  MAKE SURE ALL SIDES ARE WELL DONE
BEFORE SERVING.  SLICE THE COOKED SQUID AND TOP WITH YOUR FAVORITE SAUCE.  NOTE THAT I DO NOT PUT ANY SALT BECAUSE I ALREADY PUT SOY SAUCE INTO MY CLASSIC BROWN SAUCE COOKED WITH CRISPY FRIED GARLIC, WATER, SOY SAUCE, SALT AND PEPPER, SPLENDA (OR SUGAR) AND CORNSTARCH WITH WATER TO THICKEN THE SAUCE.
THIS RECIPE IS VERY EASY TO MAKE AND REFRESHING TO EAT.
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2 thoughts on “Stuffed Squid

  1. Yum. My favorite Hunan dish in SFO’s china town was “Squid w/ black bean sauce chow fun.” It was a bit salty i suppose, but delicious. Ate lunch in china town nearly every day for 3 years. Great value. Your stuffed squid makes me hungry.

    Like

    1. Hi Bill! Great to see you here 🙂
      Sorry for making you hungry – hehehe.
      My recipes are easy and it really is relaxing and fun to cook, try to make your own version if you have time!

      Like

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