Braised Squid Stuffed with Pork

Braised Squid Stuffed with Pork

Ingredients:
* 1 pc big Squid
* Spring Onions
* 1 pc Tomato
* 6-10 pcs Black Fungus
* 1 Cellophane Noodles
* 150 gm Minced Pork
* 1 tsp Brown Sugar
* 3 clove Garlic
* 2 tbsp Oyster Sauce
* 1 tbsp Dark Soy Sauce
* 1 tbsp Light Soy Sauce
* 1 tbsp Olive Oil
* 50 ml Water

Steps:
* Clean the squid, separate the tentacles from the body by gently pulling it apart. Discard the guts, remove the beak if it's still there. Then wash well the tentacles. Gently remove the skin or remain is fine. Pull out and discard the plastic-like backbone under running water. Clean the inside of the tube by moving your fingers inside to dislodge any remaining guts. Drain the squid tube and tentacles and set aside.
* To ready the pork stuffing, soak mushrooms and noodles in two separate bowls for about 10 minutes or until it soft. Drain. Thinly slice the black fungus, removing and discarding tough centre rib. Using scissors, cut noodles into small pieces. Set aside.
* Mix the minced pork with the oyster sauce, brown sugar, black fungus and the Cellophane noodle in a bowl. Mixed well and set aside.
* With medium heat of wok, sautéed the garlic till fragrant, then add in the minced pork and stirring for 2-3 minutes or until the pork is broken up and lightly browned. Turn off the heat and transfer to a plate.
* Let the meat cool down then with help of spoon, scoop the meat and put in the squid tube, push the filling to the end, secure it with a toothpick.
* Heat a frying pan over high heat. Add in the sauces (oyster sauce, dark soy, light soy), then put in the squid and cook both side for about 2 minutes, then add in the tomatoes and 50 ml water. Cook and stirring for about 2 minutes or until tomatoes have softened, then add in the spring onion. Cook and gently turning the squid for about 5 minutes or until squid is light brown and covered in sauce.
* Transfer to a plate, cut into small pieces, garnish it with lemon.
* Serve hot and enjoy.

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~ 2nd Sept, 2019 ~

Pork