Squid Salad A La Binh Recipes

SQUID SALAD A LA BINH

Steps:

• Bring 6 cups of water to a boil in a large pot.
• Cut the body of each squid crosswise into 1 inch slices and the tentacles into 1/2 inch pieces.
• Add the squid to the boiling water and cook for about 3 minutes, stirring occasionally, just until the water comes back to a boil.
• Do not overcook as squid has a tendency to get tough and chewy when overcooked.
• Drain immediately.
• Combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid.
• Add the hot, drained squid and toss until well mixed.
• Set aside for at least 10 minutes (but best if marinated for 24 hours) stirring occasionally so that the dish can develop flavor.
• Can be kept in the refrigerator for 4-5 days.
• Serve on lettuce leaves.

PYI GYI NGA KAZUN YWET (BURMESE SQUID SALAD)

Steps:

• Mix the chili flakes, lime juice, soy sauce, and sugar together. Let stand for 15 minutes.
• Heat the oil in a wok or skillet and over moderate heat, fry the garlic and onion for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lime mixture and continue to fry.
• Add the greens and cook for 2 minutes more. Do not overcook since it toughens the squid.
• Serve warm.

SQUID SALAD

Steps:

• Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
• Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
• Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.