It is the end of the lohei season, finally. And honestly, I’ve had one of the worst loheis this year, because the tray was filled with leafy lettuces and there were more leafy greens than there were other ingredients. So it was not very tasty and appetising.
So time to move on to other priorities this year. It hasn’t been a very good start to the year. Work wise, everything seems to be in a mess, and the mess seems to be getting worse. But I try my best to divert my attention to things that make sense and are meaningful.
Cooking continues to lend meaning to my life. This CNY, I cooked a lot of things. I made kuehs and baked cookies for people whom I love. I spent meaningful time with my loved ones before the holidays ran out. It was a nice break from work.
This dish of crispy peppersalt squid is a side dish that the boy and I like, but such dishes are unfortunately, and usually, more delicious prepared in hawker centres and the tse char stalls because these places are able to deep-fry the squid in hot oil at a high temperature, which in turn makes the squid crispier and more delicious. My attempt here got me squid that aren’t crunchy enough, but it’s slight crisp gives it a nice bite which makes it addictive as long as it’s served hot immediately.
Ingredients:
- Squid: 2, washed (or get a frozen pack of ready sliced squid flower cuts)
- Plain flour: 75g
- Potato starch: 75g
- Salt: 1/4 tsp + 1/3 tsp
- Oil: enough for deep-frying
- Spring onion: 1 stalk, finely chopped
- Red chilli: 1, finely chopped
Method:
- Slit squid flat and score crisscross patterns with knife without slicing it. Cut into pieces. Pat dry.
- Combine plain flour, potato starch and 1/4 tsp salt in a bowl.
- Sift flour over squid and toss to coat evenly.
- Heat oil in saucepan.
- Place squid into saucepan to deep-fry, turning over after 1min.
- Remove from pan when it becomes golden brown.
- Sprinkle remaining salt, spring onion and chilli over squid to serve.
Serving:
4 persons as side dish
