Stuffed squid is given new fla­vor with co­conuts

A seafood dish stuffed with an un­likely in­gre­di­ent

Northern Living - - CONTENTS - TEXT REGINA NEW­PORT PHO­TOG­RA­PHY PAOLO AN­TO­NIO VALEN­ZUELA STYLING TINA CON­CEP­CION DIAZ FROM THE BOOK CO­CONUT KITCHEN

SQUID STUFFED WITH SPINACH AND HEART OF PALM (UBOD) IN­GRE­DI­ENTS

3 cups packed fresh spinach leaves, tough stems re­moved 1 tbsp. co­conut oil 1 tsp. finely minced gar­lic 1/4 cup finely minced onion 1 cup diced fresh hearts of palm ( ubod) 11/2 cups chopped shrimp 2 egg whites 1 tbsp. minced pars­ley 10 to 12 medium-sized squids, cleaned, peeled, ten­ta­cles re­moved and cav­ity emp­tied 2 tbsp. co­conut oil 1 tbsp. finely minced gar­lic 1/4 cup finely minced onions 2 tbsp. minced gin­ger 1 tsp. fish sauce ( patis) 11/2 cups co­conut milk 1 tsp. chili pow­der Salt and freshly ground pep­per to taste

PRO­CE­DURE

1. Plunge the spinach into salted boil­ing wa­ter for 1 minute. Im­me­di­ately rinse in cold wa­ter and squeeze out wa­ter. Chop and set aside.

2. To make the fill­ing, heat the oil and fry the gar­lic un­til golden. Add onions and stir for about 4 min­utes un­til soft. Add the hearts of palm, chopped spinach, and 1 cup of the shrimp. Toss un­til cooked through, for about 2 to 3 min­utes. Sea­son with salt and pep­per. Trans­fer to a bowl and let cool.

3. Com­bine the re­main­ing 1/2 cup shrimp, egg whites, and pars­ley in a blender, and purée into a paste. Add to the cooked shrimp fill­ing, and mix well.

4. Stuff the squid with the fill­ing. Set aside any left­over fill­ing.

5. In a sauté pan, heat oil and fry the squids un­til golden brown, about 2 min­utes on each side. Trans­fer to a plate and keep warm.

6. To make the sauce, re­move most of the oil from the pan ex­cept for 1 tbsp. Re­heat oil, add gar­lic, and toss un­til golden. Add onion and gin­ger and stir for about 4 min­utes un­til soft. Add fish sauce and left­over fill­ing and stir un­til cooked through, for about 2 min­utes. Add co­conut milk, and con­stantly stir the mix­ture un­til it starts to boil. Re­duce to a sim­mer, stir in chili pow­der, and add the stuffed squid. Cover the pan and let sim­mer for 10 min­utes, stir­ring oc­ca­sion­ally. Sea­son as needed.

7. Trans­fer squid onto a plate. Slice each squid into two to four round pieces and serve.

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