Squid tactics
It’s soft but it can be chewy if overdone. It’s delicious any way you cook it. Do you know what I’m talking about? “Squid! You’re talking about squid, Uncle,” my nephew Pannon answered. “We studied the life cycle of marine creatures, including squids. Teacher also taught us one idiom related to squids: Squid tactics.”
My aunt Tita Blitte joined our conversation. “So, what does ‘squid tactics’ mean, smart kid?”
“It’s anything that will delay the action of an enemy or confuse the enemy or opposition.”
My Uncle Gustave teased Pannon, saying, “Yeah, like when you take so long in finishing your breakfast just to delay going to school.”
Pannon laughed. “More or less that’s it, Lolo Gustave.”
“Guys, all this talk about squid makes me yearn we’d have some for dinner,” niece Krystalle said.
My cousin Dona looked at me. “Obz, you’re the man. Why don’t you prepare some ‘squid tactics’ for dinner?”
“While you’re at it, why not write something about canned squid,” said Peetong, Dona’s husband.
“Who am I to resist? I absolutely don’t know what to write for this week’s column,” I said.
I’ve read in healthline.com that squids are low in saturated fat, but cooking it could raise its salt and fat content. Another source that I can’t remember noted that squids are good sources of protein and minerals.
We do have squid dinners at home, maybe once a month. If you have no food restrictions you may try cooking fresh squid. What I’m sharing today is a recipe for canned squid. Ready?
CANNED APPLAUSE. A neighbor of mine reported that her grandson lapped up the veggiesquid saute I shared with her.
“MJ kept saying ‘lamia ani oy.’ He’s a finicky boy when it comes to food, so thanks for sending me a portion of your squid saute,” Nardina said. (Lamia oy means it’s very delicious.)
That’s what I call real applause, not a canned one. To make the dish, strain the liquid from two canned squids and reserve. Slice the squids into rings then into sticks. Peel and dice a slice of upo (white squash). Mince the white parts of three green onions. Slice the green onion tops into twoinch pieces and mince three large garlic cloves.
Saute the minced onions and garlic in olive oil. Add the sliced squids and when fragrant, add the upo. When upo is semi-soft, add the reserved squid liquid.
When the dish boils, season lightly with 1/8 teaspoon salt and 1/4 teaspoon oyster sauce. Add the green onion tops. The dish is ready when the green onions have wilted.