I can’t tell you how much I love this!
Well, I will though – you know me, I’ll give it a go telling you at least …
Ok, so … I love it because it’s easy, and I love it because it tastes great – but most of all I love it because it tastes DIFFERENT.
It tastes of Thailand to me. It tastes of simplicity and sunshine. It’s not forced or overly flavoured. It’s clean and simple and very, very good. It almost makes me want to cry somehow – it’s IT.
It has a flavour quite distinct, although mild, that we don’t often cook and it transports me back in a mouthful …
But I haven’t done it justice. I couldn’t be bothered to go to the fishmongers yesterday so I’m using (defrosted) frozen squid rings – and now I’ve made it I’m kicking myself for my laziness as just squid rings do this a disservice. What I want are all sorts of tentacles and pieces and textures.
Next time, next time.
Please try this! You don’t have to make your own salted eggs as they are available at Asian supermarkets, but honestly if you don’t have one of those near you they’re not hard to make. Salted eggs are usually made with duck eggs but – as usually for me – I didn’t have any patience to wait until I could get some so I used chicken eggs instead, and fine they are.
Cook some rice first so it’s ready – and I also quickly stir fried some green veg with chilli, garlic, soy sauce and finished with a splash of sesame oil (I thought the squid sounded bland – it’s not – and also I just wanted some greens with it).
Hard-boil a salted egg, peel and keep just the yolk – crumble it ready to use.
I think you can eat the white but it was quite salty – maybe in a congee or rice soup – I don’t know. This is something I’ll do another time in another post!
Get ready the other ingredients: a piece of white onion, sliced; a couple of spring onions, sliced; two or three garlic cloves, minced.
And have the egg yolk and squid – enough for one – ready to go too.
Heat a pan, add cooking oil, when hot add the garlic and fry quickly, stirring all the time for maybe 30 seconds or – as all Thai cookbooks seem to say – ‘until it smells good’.
Add the squid and stir fry for two or three minutes until cooked, then add the egg yolk and stir fry to combine until mixed in.
Add one dessert spoon of soy sauce and two teaspoons of sugar and stir to combine, then add the onions.
Reduce heat slightly and cook for a few minutes, stirring, until the onions are cooked.
Serve immediately on a bed of rice and be transported somewhere far, far away ..
I KNOW this sounds fiddly but it’s not – do give it a go and let me know what you think.