How to Cook Cambodian Stuffed Baby Squid Asian Cooking Recipe Cuisine

Cambodia Stuffed Baby Squid

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

3 dried cloud ear mushrooms

10 dried tiger lily buds

1 oz. cellophane noodles

8 baby squid

12 oz. ground pork

3-4 shallots, finely chopped

4 garlic cloves, finely chopped

1 bunch dill fronds, finely chopped

2 tbsp fish sauce

1 tsp palm sugar

ground black pepper

vegetable or peanut oil for frying


cilantro leaves


Directions:

Soak the mushrooms, tiger lily buds and bean thread noodles in lukewarm water for about 15 minutes until softened.

Meanwhile, prepare the squid one at a time by removing the backbone and cleaning the body sac. Peel off the outer membrane, pat the body sac dry and put aside. Sever the tentacles from the head. Discard the heat and chop the tentacles.

Drain the soaked mushrooms, tiger lily and noodles. Squeeze them in the kitchen paper to get rid of any excess water then chop them finely and put them in a bowl. Add the chopped tentacles, pork, shallots, garlic and three-quarters of the dill. Mix well.

In a small bowl mix fish sauce with sugar until it dissolves completely. Add it to the mixture in the bowl and mix well. Season with ground black pepper. 

Using fingers, stuff the pork mixture into each squid, packing it in firmly. Leave a little gap at the end to sew together with a needle and cotton thread or skewer with a toothpick so the filling does not spill out.

Heat some oil in a large wok or heavy pan and fry the squid for about 5 minutes turning from time to time. Pierce each one several times to release any excess water. Continue cooking for 10 minutes until squid is nicely browned. 



Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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