1 lb squid, cleaned chinese-style (see b, elow)
2 tbsp fermented, salted black beans (avai, lable at asian
2 cloves garlic, minced
2 tbsp rice wine, or 2 tbs mirin or sherry
1 tsp ginger, grated
2 scallions, chopped into 1/2-inch pi, eces
1 tb regular soy sauce
1 tsp sugar
1 tsp cornstarch dissolved in
1 tbsp water
2 tbsp vegetable oil
Directions
Many people shy away from dishes with names like Black Bean Sauce
Squid because they think it involves the preparation of a complicated
sauce. In fact it is quite easy. The black beans themselves,
fermented and salted when you buy them, are the sauce. All you do is
add a little rice wine to make a paste. Then it's just like any
other stir-fry++a couple of minutes of high-heat cooking,
continuously stirring, and the dish is done.
Prepare black bean sauce mixture by adding to the beans: rice wine,
soy sauce and sugar. Let sit for
15 minutes.
Saute garlic and ginger in the oil over medium heat in a heavy frying
pan or wok until garlic is slightly browned. Turn up heat. Add squid
and scallions. Stir-fry for 30 seconds. Pour in black bean sauce
mixture, and cook for 2 minutes. Add cornstarch and, when sauce
thickens, remove from heat and serve.
[Score squid diagonally at three quarter inch intervals. Turn and
repeat at right angles to original cuts. Don't cut all the way
through the squid body. Cut each scored squid body into three or
four pieces. When cooked, the squid will roll up and the
crosshatching will catch and hold the sauce. It's much easier to do
than to describe. S.C.]
From "The International Squid Cookbook" by Isaac Cronin,
Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
Servings: 1 servings
Black Bean Sauce Squid Recipe brought to you by Recipe Ideas
Categories: Bean; Fish; Sauce; Seafood; Vegetable
The History of Recipes
Food historians have traced the existance of recipes back into the far past, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in Roman times 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. He also tells us how the chefs of Roman times were skilled in the use of many different spices, including some familiar names like bay, mint and dill. During the succeeding few hundred years, the rich families of the West tried to serve the most exotic banquets, and because of this the best chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes to help cooks of their time. The arrival of television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Black Bean Sauce Squid recipe.
