Saturday, March 18, 2017

Mực Xào Sa Tế (Stir-fry Sate Squid) Recipe

2 large Squids
minced Garlic
chopped Shallots
1 Red Bell Pepper (cut)
1 Green Bell Pepper (cut)
1/2 Onion (cut)
Sate Sauce
Kosher Salt
1 tsp. Sugar
Black Pepper
Olive Oil
1 Tbsp. White Rice Wine

Prepare the squid.  Cut 2 large Squids, rinse with water.  Lay flat on cutting board and gently slice at an angle (not cutting all the way through).  Turn and the same.  Then cut the squid into pieces.
Boil some water add in 1 Tbsp. White Rice Wine and 1 tsp. Kosher Salt.  Add in the squid and let cook until it starts to curl.  Drain and rinse.

Marinate the squid.  Place the cooked boiled squid in a bowl.  Add in 1 tsp. Sate Sauce, 1 tsp. chipped Shallots, 1 tsp. minced Garlic, 1/3 tsp. Kosher Salt, 1 tsp. Sugar and some Black Pepper. Mix well, cover for 15 minutes.

In a wok, add 1 Tbsp. Olive Oil, 1 Tbsp. minced Garlic and 1/2 Onion cut into pieces.  Saute for a few seconds.  Then add in 1 Red  and Green Bell Pepper (cut).  Add a pinch of Kosher Salt.  Mix for 1-2 minutes.  Remove from heat and set aside. 

In a different pan, add 1 Tbsp. Olive Oil, 1 Tbsp. chopped Shallots and 1 Tbsp. Sate Sauce.  Mix, add in the squid.  Let it cook for 1 minute.  Remove from heat.  Pour onto the cooked bell peppers and serve. 

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