This was one of those happy accidents that occurred. I had wanted to make some sort of sambal squid, and have it with steamed rice, and because I was too lazy to steam the rice, I decided I will just toss it in with the squid dish I was making, and cook it all in a claypot so I can go from stove to table without needing to wash a pot and serving dish separately.
When I eventually took a spoonful of the result, I couldn’t help but exclaim happily to myself: “You ARE a culinary Goddess!”
Well of course, I am biased. But since then I have tried to recreate the dish 2 more times and now that I am satisfied that I can consistently create it, I would like to share it in this blog post.
First, a little bit about the ingredients. I used small squids (about 8-10cm per squid, 6 in total) with roe for this. I just love roe. Don’t cut them too thinly because they might cook too quickly and end up tough. These are about 2cm thick. Then there are these 2 sauces: Kwong Cheong Thye Crispy Chilli and also the Lee Kum Kee Shrimp Sauce (or paste). I guess if you cannot find these substitutes can be used, but I am not sure if it will taste as good!
When The Cat Lady Eats. 