Kung Po Cuttlefish 宫保鱿鱼 recipe. A famous Chinese cooking method that loved by many Asians.
Cuttlefish is commonly available at any wet market or supermarket. Often soaked in water and not expensive. This type of cuttlefish is actually those dried cuttlefish, then soaked in alkaline water until it expanded.
This is easy to prepare. Clean it by removing the transparent bones underneath, peel off some thin skin on both sides (if any). I will then cut some patterns on it before cutting into smaller pieces, so that it will curled up nicely like flower when cooked. Then, blanched them in a pot of hot water for about 1 minute. Remove & set aside for cooking.
As you can see from above, my cuttlefish doesn't have the head with tentacles. (I didn't buy it) Some places will tie the head together with a rubberband. But some places you have the options to choose whatever you want. So, I just choose the body part.
Ingredients : (serves 2)
200g pre-soaked cuttlefish, cut into small pieces & blanched
5pcs Dried Red Chillies, soaked for 10mins & cut into halves
3pcs Shallots - quartered
3 slices Ginger
2pcs Garlic - sliced
25g Spring Onions (about 1 stalk) (cut into 1 inch length, separate the white part & green part)
2 tbsp Cooking Oil
Seasoning : (Mix all in a bowl)
1 tbsp Light Soy Sauce
1/2 tbsp Oyster Sauce
1/2 tbsp Chilli Sauce
1/2 tsp Sugar
1/2 tsp Dark Soy Sauce
3/4 tsp Black Vinegar
dash of pepper
5 tbsp Water
Thickening Sauce - 1/2tsp Cornstarch mix with 1 tbsp Water
Step by Step :
1. Stirfry dried chillies in a clean wok/pan at low fire for about 2 mins and fragrant.
2. Add in cooking oil into the wok/pan with dried chillies. Add in ginger, garlic, spring onions -white part & shallots and saute till fragrant for about 3 mins on medium heat.
3. Add in blanced cuttlefish and stir for a minute.
4. Then pour in seasoning sauce and stirfry for about 1 minute.
5. Thickens with starch mixture & stirring continuously.
6. Finally turn off heat. Add in green part of spring onions and give a final stir.
7. Dish up & serve.
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