嬷嬷炒 Sotong

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I am pretty sure we all have that ONE dish we can count on to accompany a bowl of hot steamed rice and call it a meal. For me, I’m lucky to have more than just a few – but there is one classic dish that would even make my day after work: my grandma’s stir fry squids; which only takes 5 minutes in the wok and 10 minutes to prepare. As a working lady whose life goal is to (also) to be a future champion housewife, well – you need a number of recipes as such to win your man’s heart. You know what they say!

When I used to live with my parents, my mum was the contributor to this food section of my blog. Now that I am living with É, I make time to ‘interview’ her for recipes during my lunch breaks, cook them at home and write to share them with you from my own kitchen. Do try it and let me know if you love them too! (:

Ingredients: (Serves 4)

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2T oil
Sliced ginger
Chopped garlic
Chili padi + big chilies 
(Towel dried) squids, sliced 

 

Seasoning:
 1/4 salt
1/4 granules
A dash of soy sauce
A dash of water

 

Method: 
Saute ginger, garlic and chilis till fragrant. 
Add in squids and stir fry for 10 seconds.
Cover for 20 seconds.
Add in seasoning.
Stir fry for another 2 minutes.

 

P.S. Timing is VERY important here – otherwise squids will become too chewy. Squids MUST be towel dried before hitting the pan!

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