BD: Squid De Yoong Yoong

Right after the week we attempted the Fettuccine La Fong Fong, things were getting excited and we decided to try out another dish. This time, i'll call it Squid De Yoong Yoong, though the original name for this is Stuffed Calamari.

As usual, ingredients were bought (last minute as we were still 50/50 whether to do it or not). As you can see, 12 squids were bought from tesco, heads, skin and internal parts all cleaned up. In fact i felt good digging the bone out from its body, feels horny though, if you get what i mean...

Smoked bacon, prawn, and toasted garlic bread were all chopped and mince to tiny bits (I can't find bread crumbs, and feeling generous i bought a pack of toasted garlic bread to replace it)

That's me stir frying the prawn and smoked bacon, adding in some basil and butter

Then after all the frying part, we mixed the main ingredients: smoke bacon, prawn and crumbs with parmeesan cheese, then stuffed it into the squid. (Tips: do not over do it thinking it looks good when you see it's round and fat). Well, the book says stuff it and leave is as it is, but as a Chinese, we used toothpick to seal the opening.

Heat the pan, put in garlic and butter (lots of it), then throw in the big fat suckers and you'll immediatelly see it shrink to half its size. (Remember i told you not to over stuffed it. If you do, then the fun part will begin here as the squid shrunken, the ingredients inside has no where to go but to pierce through the squid...Ka BOOM, Kamikaze Sotong)

Fry it till it turns golden brown, but my suggestion for you is, just fry it for 2 minutes for each of it as it will never turn freaking golden brown like what we see in the book. Finally, sprinkle basil on top of it and it's ready to be MUNCHED!

As usual, lets see what are the comments from the in- house chefs

1. Michelin Consultant CW said, (well, i guess he was impressed as he did not mention anything or he was just too hungry as we took 2 hour + to prepare)
2. Pinhorn Main Chef said, feels like eraser as we pan fried it too long waiting for it to turn golden brown (which it didn't) Just fried it for 2 mins and next time do not throw the squid head away which is such a waste, and she suggested we stuffed the head into the body together (OK, this is turning into chinese style)
3. Pinhorn 2nd Chef said OK lah, but recently this 2nd chef is turning into grass eater, so her comment might not be valid
4. Chopper Boy (Me) and WF felt we did a bloody great job, the squids were great and in fact i like the 'rubbery' feel of the squid...

Overall, i'm glad we did it, at least it proves i can cook to impress when it's needed, next attempt will be......... well, i'll say just gives us a break as i have yet to get over with the feeling of digging the squid.