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Iron Chef Wongstar presents: how to cook a squid. « Jocelyn Wong's Blog

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Iron Chef Wongstar presents: how to cook a squid.

So I have been unsuccessful in my endeavors to locate some liver here in Korea, as my Korean is limited to 3 phrases, and the locals working behind the meat counters have very limited English as well.  I tried pointing to my liver (it’s on the left side of your abdomen, right?) but that didn’t work.  Maybe if I grabbed a bottle of Soju and pointed at my liver…

Well, we are on a gorgeous tropical island after all, which means abundant and fresh seafood, so I figured I should take advantage of that fact as my alternative source of protein.  Back in the Philippines, one of my favorite restaurant dishes was grilled pusit, which is what they call their squid.  When I went with Mat to the market for the first time, I saw some fresh squids and thought, now how cool would it be to say I bought my own squids and cooked them myself?

flashback from a year ago

flashback from a year ago

I never got the balls to do that in Subic, so here I was at the grocery store in Jeju and got my second chance.  4 squids packaged for 6000won, now that’s not bad, only $1.25 per squid.  I, Wongstar, would cook my own squid!  But how does one cook a squid?  I figured I would cook it the same as I cooked all my other meat…sesame oil, garlic, onions, and some oyster sauce in a stir-fry.

a 4-pack o squids

4-pack o' squids

I called Momma Wongstar for a cooking consultation; she knows how to cook everything.  In addition to my tried and true ingredients, she said to get some ginger as well.  She also gave me some instructions on how to pull out the slimy yucky guts *shudder* which I was not looking forward to.

the one at the bottom totally looks like an elephant

the one at the bottom totally looks like an elephant

So I got a squid out.  It seemed pretty hefty, it must be full of black nasty guts!

ok ready to attack the black nasty squid guts!

ok ready to attack the black nasty squid guts!

I worked up my courage to slice it open and was suddenly…confused.

dude, what did this squid eat for its last meal?!?!

dude, what did this squid eat for its last meal?!?!

What was this?!?!  It looked like there was corn inside.  I don’t think squids eat corn!

Huh.  What do you know!  The squids had come de-gutted and stuffed with…stuffing.  What a bargain for only $1.25!

Then I wondered if the squid itself was already cooked.  How would I know?  Does it change color like a shrimp does?  By now it was too late to call Momma Wongstar.  Let’s just assume it’s not cooked so I don’t get food poisoning (which I hear is an effective but unpleasant way to make race weight).  Things that are stuffed, like Thanksgiving turkey, are supposed to be baked.  I think.  But I have no oven here.  So back to Plan A.

I sliced up the squid.

it kind of looks like sushi, almost.

it kind of looks like sushi, almost.

Fired up the pan with my tried & true ingredients.

cant go wrong with garlic, onions, and ginger!

can't go wrong with garlic, onions, and ginger!

And threw it all in.

starting to look edible...

starting to look edible...???

And of course some oyster sauce.

I endorse the Lee Kum Kee Panda Brand of oyster sauce.

I endorse the Lee Kum Kee Panda Brand of oyster sauce.

I also stir-fried a bag of bean sprouts and tossed it all in together in my “salad bowl,” which is really the inside of the rice cooker that the apartment came with.

yep I ate the whole bag of bean sprouts

yep I ate the whole bag of bean sprouts

The verdict?  Freakin’ delicious!  A little bit spicy, maybe from whatever the squids came stuffed with, or perhaps the ginger.  And the best part is that it took at most 20mins from start to finish.

and dinner is served!

and dinner is served!

Yum yum yum.

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