I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday, 24 September 2016

Squid Cakes.


Squid Cakes.

I recently had cuttlefish cakes at a Chinese restaurant, they were incredibly good and I wanted to make some at home. Cuttlefish is not an everyday ingredient so I have replaced it with squid. These squid cakes are deliciously soft and crunchy but they are quite different to the restaurant's version. I think I know where I've gone wrong but I need  to go back just to be sure! In the meantime I hope you'll try these squid cakes as they are yum! Soft and moist in the middle with crunchy, golden crumbs on the outside, served alongside my homemade chilli oil. I will be back with the revised recipe.

In a food processor, put in
-2tbsp chopped ginger,
-2 cloves chopped garlic,
-3 sliced spring onions,
-800g sliced squid.
Process to combine.

Spoon into a bowl, add
-2tbsp soy sauce,
-2tbsp oyster sauce,
-2tsp sesame oil,
-80g cornmeal or breadcrumbs,
-salt/pepper.
Mix well with a wooden spoon.
The mixture should hold its shape, add more breadcrumbs if needed.
Refrigerate for 20 minutes.

Deep fry, heaped tablespoonfuls, in batches until golden brown, around 6-8 minutes.
Drain well.


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