Topic: Soup
Black soup, sounds weird and yucky but taste yummy!
Many people don’t include the black ink sac of the squid when they cooked it, even me, I only include it when I miss my Mother’s way of cooking it, she always include the black ink sac, the good taste hide behind those blacks, she said. And I knew she was always right. I only cooked this recipe once in a blue moon because I don’t like those black liquid sticking on my fingers, lol!
Here’s the one I cooked the other day:
Ingredients:
350 grams squids (big variety), cleaned and sliced thinly, reserve the black ink sac
3 cups water
1 medium onion, sliced
1 medium ripe tomato, sliced
1 tbsp. grated ginger
2 cloves garlic, crushed
10 peppercorns
1 bay leaf
1 tsp. fish sauce
1 long green pepper (optional)
2 tbsp. cooking oil
Green onions, chopped
Salt and Pepper to taste
Directions:
1. Heat oil in a pan. Saute garlic and onions, add tomatoes and ginger and stir well.
2. Add in the squid, peppercorns, bay leaf and fish sauce. Then add water , the black ink sac and green pepper. Simmer for 10 minutes.
3. Garnish with chopped green onions. Serve hot.