Notice: Because of dietary restrictions over here, I changed the recipe just a little bit. But, Kevin said it was a winner and that I should make it again. If I am ever to have a hope of making a recipe that I made up again, I had better write it down. And if I post it here, I will not lose it. Plus, you can make it yourself if you want!
Here goes:
12 small squid with tentacles, cleaned
minced parsley
minced garlic
2 Tbsp coconut oil
1 cup water
1. Chop the tentacles and mix them with the parsley and garlic.
2. Divide the mixture between the squid, and stuff it inside. Don't over stuff the squid caps, because they will shrink while cooking.
3. Secure the squid with toothpicks.
4. Heat the coconut oil in a frying pan over medium heat and add the squid.
5. Brown the squid, turning occasionally.
6. Once the squid are evenly browned, add the water and cover to steam the squid for 15 minutes, turning once halfway.
I also made Mlinci, but I didn't change this recipe at all. It's so basic, and it was pretty tasty with the stuffed squid.
3 1/2 cups flour
2 eggs, lightly beaten
a little water
1. Mix together the ingredients, using just enough water to bind the dough.
2. Knead dough until smooth, then cut into four equal portions. Roll each into a large circle, about 1/8 inch thick. (I am using the term circle pretty loosely here.)
3. Heat a heavy frying pan until warm. (I used my crepe pan, because my other pan was full of squid.) Place dough circle in warm pan, and cook until crisp and pale golden on both sides, turning once.
(You are supposed to serve them by breaking them into pieces and softening by soaking for 10 minutes in boiling water, but we just ate them hot from the pan like crackers last night. And it was good.)
No comments:
Post a Comment