Three Cup Squid Print Email

12 oz cleaned squid
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine or Chinese rice wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis - or dark soy sauce and sugar / agave nectar to taste)
A big bunch of Thai basil leaves
1 teaspoon corn starch + 1 teaspoon water
1 red chili, deseeded and sliced

Clean the squid thoroughly, rinse with water. Heat up a pot of water and bring it to boil. Blanch the squid for about 20 seconds. Drain and set aside.

Heat up a clay pot on high heat and add the sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in squid and do a few quick stirs. Add soy sauce, sweet soy sauce, and Shaoxing wine. Stir the squid to coat well with the sauce. Add basil leaves, stir, dish out and serve immediately.

Adapted from

    Holiday Menu Order Here
Holiday Menu