Comments on: Fried Squid with Vinegared Chillies

By: Therese C. Araneta

Therese C. Araneta — Mon, 13 Feb 2006 03:53:41 +0000

Dear Marketman: I read with great interest & amusement your many articles. Kept me well entertained. Your website was sent to me by my sister in Manila who was just as amused so she passed it on to me in Guam- where there is a big whole for loftier stuff.
Love the food tidbits, recipies and your frankness. You can count on me to check the site once in a while, if not daily!!!!.

By: Marketman

Marketman — Thu, 09 Feb 2006 22:04:13 +0000

I find that very brief and very long stewing is good…for squid salad I blanch the squid for say 1-2 minutes only until it floats then remove and dress with vinaigrette after it cools… If you leave it in longer it gets tough.

By: ShoppaHolique

ShoppaHolique — Thu, 09 Feb 2006 12:54:50 +0000

Marketman, I heard cooking squid less than 5 mins or more than 10 mins will have the same firm but soft texture

By: acidboy

acidboy — Thu, 09 Feb 2006 02:25:00 +0000

mm,
instead of black vinegar, i propose chinese red vinegar na lang. its taste is not as strong as the black and it leaves a sweetish aftertaste in a subtle way. also best with dimsum.

By: Marketman

Marketman — Tue, 07 Feb 2006 21:51:34 +0000

Mary A., thanks for that recipe, sounds good. You are right that cleaning squid at home leaves an odor…but it just tastes so good… I like the chopped jalapeno addition…those are actually somewhat similar to the vinegared chillies I use as an accompaniment in the recipe above.