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buccaneer
05-18-2013, 05:06 PM
Lovely squid tubes were reasonable, and I was looking for something light and punchy.
The kitchen was all seafood because I was using prawn goodies to make a broth for Tom Yum Goong anyway, so why not enhance by doing a squid dish and taking advantage?
I'll show you what I mean.
I warn you the pics are from my iphone, not good.
Mise en place is crucial.
A French term for having everything set out before turning n the heat to cook, but the practice came about in China an eon before the French had discovered what a restaurant was.
Stir frying means being ready or failing.
Garlic and dried chili and all the sauce and vinegar and oils in a bowl.(sesame oil, soy, white vinegar, sugar)
http://i1283.photobucket.com/albums/a542/Generalissmo/GungPohSquid1_zpsa1a51b9a.jpg (http://s1283.photobucket.com/user/Generalissmo/media/GungPohSquid1_zpsa1a51b9a.jpg.html)

Next, I used the prawn broth to poach the squid that I had cut and prepped, just for 60 seconds.
http://i1283.photobucket.com/albums/a542/Generalissmo/GungPohSquid2_zps5968935f.jpg (http://s1283.photobucket.com/user/Generalissmo/media/GungPohSquid2_zps5968935f.jpg.html)

Heat a little oil up to medium high and add the hard ingredients and fry till the garlic changes colour and add the squid and toss, then the bowl of sauces and oils
[/URL][URL="http://s1283.photobucket.com/user/Generalissmo/media/GungPohSquid3_zps48f6db0d.jpg.html"]http://i1283.photobucket.com/albums/a542/Generalissmo/GungPohSquid3_zps48f6db0d.jpg (http://s1283.photobucket.com/user/Generalissmo/media/GungPohSquid3_zps48f6db0d.jpg.html)

Serve on a plate with some bean shoots and peanuts for texture and crunch, and some fresh lime juice to squeeze over.
A punchy spicy yet tart and sweet Gung Poh Prawns!
http://i1283.photobucket.com/albums/a542/Generalissmo/GungPohSquid5_zps896550fb.jpg (http://s1283.photobucket.com/user/Generalissmo/media/GungPohSquid5_zps896550fb.jpg.html)

http://i1283.photobucket.com/albums/a542/Generalissmo/GungPohSquid4_zps6286a993.jpg (http://s1283.photobucket.com/user/Generalissmo/media/GungPohSquid4_zps6286a993.jpg.html)

Thanks Brethren
:yo:

Smoothsmoke
05-18-2013, 05:08 PM
Great job man! I hope you're eating squid from California. Support us folks! :mrgreen:

Titch
05-18-2013, 05:11 PM
Looks great Bucc, shame its so far away

BobM
05-18-2013, 05:18 PM
Great looking cook and pr0n! :thumb:

RevZiLLa
05-18-2013, 07:05 PM
Totally professional!

landarc
05-18-2013, 07:07 PM
Nicely done Buccas, you fancy pants squid cooker you

buccaneer
05-18-2013, 07:11 PM
Nicely done Buccas, you fancy pants squid cooker you

Thanks mate, I was anticipating hearing from you.
It's all gravy from here!:bow:

SmokingJo
05-18-2013, 07:22 PM
I'd hit that, Bucc!

code3rrt
05-18-2013, 07:33 PM
Looks delicious!

KC

chicagokp
05-18-2013, 09:03 PM
Looks great! Most of the fresh squid in the Midwest isn't so appetizing....jealous of all you folks that live near a coast!

MS2SB
05-18-2013, 09:07 PM
Your squid technique kills me every time. Love the way it comes out, at some point I will try this.

qnbiker
05-18-2013, 09:14 PM
Saw this thread about squids and thought I was back on my motorcycle group page!

Higgledy
05-18-2013, 09:17 PM
How did you get that pattern in your squid? It's interesting.

TroyA65
05-18-2013, 09:24 PM
Nicely done Buccas, you fancy pants squid cooker you

I know this was a compliment but it sounds like a slam to me...especially in a BBQ forum

Higgledy
05-18-2013, 09:37 PM
I know this was a compliment but it sounds like a slam to me...especially in a BBQ forum

IDK. His food looks like art to me.

landarc
05-18-2013, 11:11 PM
I do not judge, ya wanna play with your squid down under. Hey, go for it.

Buccas knows my respect for his Asian food chops

CharredApron
05-18-2013, 11:27 PM
What is this beast you refer to as squid? Is it squealing pig skin? The grain looks similar to Lardon that has been etched with a laser saber or something of that calibur. Are you sure that it is safe for you to consume? Perhaps there are particles of carbon left behind that are toxic. Use caution and check frequently with a Geiger Counter. A Thermopen is useless for these readings. PROBE PROBE PROBE my friend.

buccaneer
05-19-2013, 12:07 AM
IDK. His food looks like art to me.

Wow, thanks brother!
I just poured onto the plate so can't claim any presentation genius.
Dumb luck.:oops:

buccaneer
05-19-2013, 12:08 AM
I do not judge, ya wanna play with your squid down under. Hey, go for it.

Buccas knows my respect for his Asian food chops

Not chops.
Squid.

rcbaughn
05-19-2013, 04:23 AM
How did you get that pattern in your squid? It's interesting.

GREAT LOOKING SQUID! I got some frozen that came from California and it was great.

Not sure how he did it but I bet he cut the tubes into slices and then cut a cross hatch pattern in it. Only go about half way through. When ya cook it it'll curl up like that. I've only cooked it once like that in a wok and it did the same thing. Good stuff.

buccaneer
05-19-2013, 04:34 AM
Oops, I got distracted...but that's right.
Use a sharp knife, and be gentle.
You can cut into any shape you like.

criffaaa1
05-19-2013, 08:40 AM
that sum yung guy looks great bucks bet tout really enjoyed it.

DerHusker
05-19-2013, 09:32 AM
Looks delicious. :clap:

Smoothsmoke
05-19-2013, 09:40 AM
GREAT LOOKING SQUID! I got some frozen that came from California and it was great.

Thanks for the support! :mrgreen:

buccaneer
05-19-2013, 06:00 PM
What is this beast you refer to as squid? Is it squealing pig skin? The grain looks similar to Lardon that has been etched with a laser saber or something of that calibur. Are you sure that it is safe for you to consume? Perhaps there are particles of carbon left behind that are toxic. Use caution and check frequently with a Geiger Counter. A Thermopen is useless for these readings. PROBE PROBE PROBE my friend.
:laugh:
Lardon
http://farm5.static.flickr.com/4027/4274736851_9cf8545fc1_o.jpg (http://islandvittles.com/2010/01/14/howards-lardons/)

Teamfour
05-19-2013, 06:19 PM
I love squid! Great job.