Recipe from: Try Thai Food
The picture on the left is soup made by Eoy’s mother as part of dinner on Christmas 2007. Her version of this dish is to stuff the squid with a mixture of ground pork, wunsen noodles, minced garlic, and ground white pepper. In addition to using the tentacles to secure the stuffing, she also pushed a toothpick through the open end of the squid. She didn’t include cucumbers in the soup broth. I can personally atest that her version was wonderfully delicious! The squid was prefectly cooked. It was tender and sliced easily with a spoon to reveal the inner pork goodness.
10 small squids
1 cup minced pork
3 cucumbers, peeled and cut horizontally 4 times
2 bunch scallion, cut 1 inch long
1 bunch cilantro, cut 1 inch long
¼ cup minced carrot
2 tablespoon minced garlic
1 tablespoon light soy sauce
1 teaspoon pepper
2 tablespoon vegetable oil
3 cups stock from pork or chicken bone
1 cup minced pork
3 cucumbers, peeled and cut horizontally 4 times
2 bunch scallion, cut 1 inch long
1 bunch cilantro, cut 1 inch long
¼ cup minced carrot
2 tablespoon minced garlic
1 tablespoon light soy sauce
1 teaspoon pepper
2 tablespoon vegetable oil
3 cups stock from pork or chicken bone
Clean the squids very well. Mix minced pork with 1 tablespoon minced garlic, pepper, minced carrot and light soy sauce. Stuff the squids with mixed pork and close the hole with its tentacles. Peel the cucumbers and clean. Fry 1 tablespoon minced garlic until it has aromatic smell. Heat the stock. When it is boiling, add stuffed squids and cucumber. Cook for 8 minutes then remove from the stove. Add scallion, cilantro and mix well. When you serve, don’t forget to sprinkle fry garlic in the soup. It will give the nicest smell that makes your stomach cry.
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