Squids

Squids from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. It is enjoyed in many cuisines but our favourite ways are deep-frying or cooking it with some spicy sambal. It is not gutted, because if you are lucky, you could find some squid roe inside the body! Meanwhile, you can also use the squid ink for natural coloring and flavouring in your elegant and aesthetically pleasing dishes. Thanks to its tender texture and medium flavour, it is loved by many and is always high in demand. 笨珍野生的苏东有别于来自其他海域的苏东，它的口味更加清甜。它在许多美食中都很受欢迎，而最美味的就是油炸苏东搭配辛辣的叁巴。如果你的运气好，还可以在这些苏东里找到美味的卵！苏东的墨囊里含有的墨汁，亦可用作菜肴的着色和调味。由于其质地柔软，味道适中，苏东一直都是非常受欢迎的海鲜。 Chinese Name(s): 苏东 Local Name(s): Sotong Origin: Pontian 产地：笨珍 Type: Wild Caught 种类：野生 Flavour: Mild 口味：清淡 Texture: Tender 肉质：柔软 Cooking Method: Deep Fry / Stir Fry / Hot Pot 烹煮方式：炸 / 炒 / 火锅 Weight Loss after cleaning: - 清理后重量减少：- Caution: Customized cutting is NOT available. 注意：恕不接受客制化切割 Storage: Keep frozen at 18°C. For best quality, consume within 3 months. 储存方式：冷冻雪藏 18°C。购买后3个月内食用，品质最佳。 ✅ 100% Preservative Free 绝无防腐 ✅ Cleaned & Gutted 去鳞清内脏 ✅ Vacuum Packed 真空包装 ✅ Flash Frozen 急速冷冻 ————————————————————————————————————————

Squids / 苏东 / Sotong

Fresh delightful taste & bouncy texture, these Pontian wild-caught squids will leave you craving for more! 味道鲜美，独具Q弹口感的笨珍野生苏东，绝对让您爱不释口！ *The colour of the squids may appear to be darker due to squid ink, which is not only edible, but also healthy and widely used in dishes such as pasta, pealla, risotto and soup in Italy & Spain. *苏东的颜色会因为墨汁而显得较深。墨汁不仅能安全使用，还有营养价值，在意大利及西班牙被普遍使用于各种料理。

How To Make: Kam Heong Sotong

Ingredients

• 1 lb of squid, cut into small ring pieces
• 2 tbsp arrowroot powder for squid marinade
• 2 tbsp of dried shrimps, first rehydrated then minced
• 3-4 curry leaves
• 1 stalk of Lemongrass, smashed
• 1 inch piece of ginger, shredded
• 5 dried chilis, rehydrated
• 3-4 birds eyes chilis sliced (if you want less spicy, choose 1-2 of a larger chili instead)
• 3 shallots, chopped
• 1 handful scallions, chopped
• ½ tbsp Tau Cheong (salted soybean paste)
• 1 tbsp fish sauce
• 1 tbsp Dark thick soy sauce
• 1 tsp Soy sauce
• 1 tsp Sugar

Steps

1. Prior to cooking, coat the squid in the arrowroot powder
2. Heat up a wok (or saucepan if no wok available) on highest possible heat
3. Add ~3 tbsp of oil to the wok once it's piping hot. We used coconut oil in our recipe but whichever oil you prefer here
4. Add the arrowroot-coated squid to the wok and cook for just 1 minute, then remove from heat
5. Wipe wok clean with a paper towel and add another 2 tbsp oil
6. Start by adding the dried shrimps first and sauteeing until fragrant (roughly 1 min)
7. Add your shallots, scallions, chilis, curry leaves, lemongrass, ginger. Toss all the ingredients around vigorously and continue to fry for 2 minutes together
8. After several minutes, re-add the squid and toss around
9. Add the sauce and water into the wok. However much water you add is totally up to you. If you want more sauce, then add more water, but add at least 2 tbsp to help spread the flavor of the sauce around the dish
10. Take the wok off heat and serve immediately. Garnish with scallions

Also Try: Sambal Sotong

  Sources: https://blog.arousingappetites.com/kam-heong-sotong-malaysian-squid/