03 November 2009

Ingredients :

Sumbat Sauted SquidSaute Squid :
12 squids, remove the head, clean it
25 g soun (white noodle), boil it until soft, leak through it
8 hioko mushroom, boil it until soft, leak though it
1 sp field mushroom, boil it until soft, leak though it
150 g chicken/pork meat, chopped soft
4 sp juicy tuber/water chesnut, chopped
1 clove garlic, crushed
1/2 clove onion, chopped
1/2 tsp black pepper
1/2 tsp white sugar
1 sp fish soy
1 egg, stir it

Nuoc nam cham :
2 clove garlic, chopped
2 red chili, chopped
3 sp fish soy
2 sp lime squash
1 tsp vinegar
1 tsp white sugar
75 cc boiled water

Preparation :
  • Saute : squid, soun, hioko mushroom, field mushroom until soft.
  • Add chicken/pork meat, water chesnut, garlic, onion, black pepper, white sugar, fish soy, and egg. Mix until homogenous , then dough into 12 pieces.
  • Take one squid, then put one part of the dough into the squid cavity, pin the tip, then do the same thing to the remain squid and dough.
  • Steam the squid for 15 minutes, raise and cool it. Then fry the squid in a hot cooking oil until cooked, raise it.
  • Nuoc nam cham: mix all the ingredients until homogenous.
  • Serve the squid with nuoc nam cham.


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