Category : Seafood
Author : Guest
Hits : 5663
Date : 21/03/2004
2 pounds medium size squid1/2 pound ground pork1 onion, finely chopped1 tomato, chopped1 egg1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon garlic powder1/4 cup soy sauce1/4 cup vinegar2 tablespoon vegetable oil4 cloves garlic, crushed
Remove the cellophane-like backbone from the squid which comes offreadily by pinching and pulling it out. At the center of the head wherethe tentacles are is a single round beak, discard this. Remove the headand save it for later. Wash and drain well. Put aside. Mix the ground pork and the next 6 ingredients together. Stuff the squid with the pork mixture and secure the head with a toothpick. Put thestuffed squid in a pot and add in the garlic, soy sauce, vinegar andoil. Cook in medium heat for 15 minutes or until the only the oil remains. Serve hot on a platter (Optional: garnish with peperoncini).
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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