I should probably made some extra large squid rings with these squid slices I bought, but I had the vendor slice in thinly for me. The first thing that came to mind is stirfry it with the Thai curry paste I brought with me from GenSan (I was that ready and determined to cook here in Iligan!). Just a quick stir fry brought out the succulent goodness o f the squid. The cashew added some crunch… I learned this dish from Los Baños but I would often use chicken, pork of shrimps. I’ve asked the vendor what her recommendations are for cooking it and she said calamares or adobo. Maybe next time.
Squid and cashew stirfy
Squid (sliced thinly)
1/4 cup cashew nuts
2-3 tbsp cooking oil
1 head of garlic, chopped finely
1 tbsp of sugar
1 tbsp of patis (fish sauce)
1 bell pepper, sliced thinly
1 white onion, quartered
Wash squid and drain well. Roast the cashew nuts and ground with a morter and pestle. Heat oil in a pan and add the garlic. Let fry for a few seconds then add the sugar and patis. Let the whole thing sizzle for a while then add the squid. Incread the heat and stirfry. Add a little water if it’s drying out. When squid is almost done (a few minutes only), add the bell pepper, onion and half of the cashew. Stir fry for a minute or two and transfer to a serving plate. Top with the remaining cashew and serve.
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