HOW TO

Cooked-food stall owner shows us how to clean and cut one.

Simply Her (Singapore) - - Cover Reads - IVY PANG

Pre­pare a squid.

DI­REC­TIONS 1 Slip your fin­gers into the tube and feel for the thin, plas­tic-like car­ti­lage. Pull it out. Dis­card the car­ti­lage and set aside the ten­ta­cles. 2 Slice through the mem­brane cov­er­ing the eyes at the base of the ten­ta­cles to re­move the eyes. For large squids, cut the ten­ta­cles into 3cm-long pieces. 3 Care­fully peel away the ink sac (a small black pouch) from the tube, and dis­card it. Don’t punc­ture it as the squid ink will stain your nails. 4 Peel the skin off the tube. 5 Slice open the tube and clean out the slimy in­nards. 6 With a knife slanted at 45 de­grees, score the squid with criss-cross lines with­out slic­ing through the flesh. 7 Cut the squid into bite-sized pieces.

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