Sea­side fare in a crisp wrap

Dip as­para­gus in squid ink for that ex­tra umami fla­vor

Northern Living - - CONTENTS - TEXT AND STYLING CHAR­LIE CARBUNGCO PHO­TOG­RA­PHY PA­TRICK SE­GOVIA

AS­PARA­GUS COATED WITH SQUID INK AND AIOLI SAUCE

IN­GRE­DI­ENTS

As­para­gus 3 tbsp. all-pur­pose flour 1 tsp. bak­ing soda 1 egg 2 tbsp. squid ink 1 cup veg­etable oil Salt 15 cloves gar­lic, chopped 1/2 cup veg­etable oil 11/2 cup milk

PREPA­RA­TION

1. In a medium bowl, mix the all-pur­pose flour, bak­ing soda, egg, squid ink, and salt un­til thick. 2. Re­move the dry ends of the as­para­gus. 3. In a pan, heat the veg­etable oil. While wait­ing, dip the as­para­gus into the squid ink mix­ture. 4. Fry the as­para­gus un­til the squid ink coat­ing be­comes crisp. For the aioli sauce 1. In a pot, cook the chopped gar­lic and veg­etable oil on a low fire for around 10 to 15 min­utes. 2. Us­ing a strainer, sep­a­rate the oil from the gar­lic. 3. Us­ing a blender, com­bine milk and the cooked gar­lic. Pour the gar­lic oil into the blender lit­tle by lit­tle un­til mix­ture thick­ens. Add salt to taste.

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