A couple of Saturdays ago Andrea and I visited the West End Green Markets and then Reverse Garbage. The weekend after that Mum and I did the same thing 🙂
One of the stalls at the markets is a fish shop filled with polystyrene boxes of ice and seafood. I had eyed the local squid off the week before when I went with Andrea. When I went the following week with Mum she had brought an esky along in the the boot of the car, perfect for carting home seafood. I picked a nice looking squid mantle, and proceeded to pay for it at $8/kg, the mantle cost me a whopping $2.50. A bargain price for protein that would give me two meals.
The process of cleaning the squid was an experience but fun. I had watched squid being cleaned before but never tried it myself. It didn’t look that hard and it wasn’t just messy. I had a meal dancing in my mind though so it was worth it.
Nam Prik Pao/Chilli Jam/Chilli Paste in Oil
Light Soy Sauce – I used Tamari
bit of water
noodles or rice to serve
Clean the squid and make cuts at a 45Â° across the squid on both diagonals, taking care not to cut all the way through the squid. Then cut the squid into diamond shapes.
Heat a little oil in a wok and fry the onion, capsicum and garlic for a few minutes. Add a spoon of the chilli jam and a dollop of the kecap manis and the light soy sauce and stir through. Add the squid pieces and give a quick stir. Pour in a little water and place the Asian greens on top and give a quick steam. Toss through a handful of fresh basil leaves and serve on noodles or rice.