Saturday, June 09, 2007
Stir Fried Peppered Squid
A dish that usually surprises my friends is this one. Most of them are used to grilled squid, sizzling squid, calamares or adobong pusit. So, seeing this dish with lots of cracked black pepper was puzzling. That was then, now it's a favorite request.
1 large squid (Lumot)
Freshly cracked black pepper
1/2 tbsp of sugar
1/2 cup of 7-Up
Peel the squid, scrub with salt and rinse with water. Slice the squid into 1" x 1/2" or square or whatever preference you like. I use about half a cup of cracked black pepper for this. Add half a cup of 7-Up and 1/2 tsbp of sugar. Leave this for about an hour.
Get a wok heated with oil and prepare to stir fry this really quickly. For those who are not familiar with stir frying, you can check Stir Frying Basics by Connie of Pinoycook. Squid gets tough when cooked too long and for this dish we want it to be tender. I literally count 90 seconds when stir frying this. Anything longer and chances are you'd end up eating rubber. If this happens, the options i've thought of is too cut it into really small pieces or use the food processor and turn it into either squid balls or an omellete. You basically just have to half cook it to achieve the desired results. After 90 seconds or so, remove the squid and cook the marinade. Plate the squid, pour the cooked marinade and sprinkle some oyster sauce.
For those that are hesistant because of the cracked black pepper, the addition of 7-Up neutralizes this and isn't really spicy.
Try it. :)