28-11-2006, 04:12 PM
[quote name='bpm2000' post='7136' date='Jul 24 2006, 06:41 PM']I know this topic is a bit old but since nobody replied I can give you something of an answer. The whole, flat dried squid in Asia is often roasted over some kind of heat until the squid becomes more pliable/edible and then the squid is just eaten as is for a snack. The body portion tears into nice strips and you just eat the legs. A bit chewy but well, its squid.
No clue about the cured stuff.[/quote]
As a young lad I have often frequented a roadside stall in Malaysia where the squid seller would roast his dried squids over a low charcoal fire and then pound the result on a wooden block to tenderise. I then tear strips off my purchase and eat after dipping in a sweet chilli sauce (supplied )......yes, chewy and very yummy.
As to Samantha's posting:
No, don't just soak the dried squid in water. It will never re-constitute to its original size (i.e. fatten up ). It is done by soaking in a liquid called " karn suey " ( in Cantonese ), a kind of potash water obtainable in provision shops. This way, it brings back the "springiness" / slightly crunchy texture in eating. As for reciepes, ask locally.
I live in London, U.K. now and was told that " lyle water " sold in bottles in supermarkets would do the same but have not tried. Others have suggested bi-carbonate of soda. Perhaps one day I'll try. If someone has attempted, I would like to know the "right" concentration as I would not like to spoil the dried squid. They are expensive in London !
A posting here would be great.
No clue about the cured stuff.[/quote]
As a young lad I have often frequented a roadside stall in Malaysia where the squid seller would roast his dried squids over a low charcoal fire and then pound the result on a wooden block to tenderise. I then tear strips off my purchase and eat after dipping in a sweet chilli sauce (supplied )......yes, chewy and very yummy.
As to Samantha's posting:
No, don't just soak the dried squid in water. It will never re-constitute to its original size (i.e. fatten up ). It is done by soaking in a liquid called " karn suey " ( in Cantonese ), a kind of potash water obtainable in provision shops. This way, it brings back the "springiness" / slightly crunchy texture in eating. As for reciepes, ask locally.
I live in London, U.K. now and was told that " lyle water " sold in bottles in supermarkets would do the same but have not tried. Others have suggested bi-carbonate of soda. Perhaps one day I'll try. If someone has attempted, I would like to know the "right" concentration as I would not like to spoil the dried squid. They are expensive in London !
A posting here would be great.