"Chef!" <four_aces1964@[EMAIL PROTECTED]
> wrote in message
news:1173327748.490216.198230@[EMAIL PROTECTED]
>
> Dave D wrote:
>
>> It's been a bit quiet here of late but here goes.
>> I was at my local Chinese shop in Kingston Road, ****tsmouth yesterday.
>> They
>> have changed hands in the last year and the new proprietors are
extremely
>> pleasant and friendly. In their freezer cabinet I found a kilo packet
of
>> frozen baby cuttlefish. They have been cleaned and look much like the
>> frozen squid I get at Waitrose but slightly more rounded. The girl in
>> the
>> shop suggested stir frying them with satay or black bean sauce. I am
>> thinking of deep frying them with a crispy coating. Are baby
cuttlefish
>> used in Chinese cuisine as I can see no recipes for them in my books?
>>
>> Regards.
>> Dave Dew
>
>
> Hi Dave,
>
> Just caught onto your post as I've not been here for a while.
>
> I came across these before and they look like baby octopus? Anyway,
> they need to be slow cooked or can get quite chewy. I use to let them
> poach in an aromatic broth - quite similar to the one used for the
> crispy ducks. It's quite a chore to make the broth from scratch; you
> can get the bottle variety from LKK at the local supermarket called
> "Marinade Sauce" , add some water, few cloves of garlic and ginger and
> ****aohing, bring top boil and put the octopus in, simmer for around
> 40-50 minutes. Drain and eat at room temperature.
>
> HTH,
>
> Chef!
>
Thank you for that suggestion Chef. Next week I shall hot foot it to
****tsmouth and get some of the marinade. So far I have been dipping a few
in seasoned flour and frying them for about one minute. They have been
very pleasant like that but I shall have a go at poaching them.
Thanks again.
Dave
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