Quay Po's meat is Quay Lo's poison

I have not had this dish for umpteen years! How did that happen? This is one of my favorite dishes. Aah, I know, out of sight, out of mind.  My Quay Lo does not quite like “Sotong”, he said it is like eating rubber. LOL!  There are so many Chinese dishes that mum and I like that my Quay Lo will not touch.  To name a few, sea cucumber, chicken feet and pig’s ears.  I agree with him that these things have not much taste on its own but when it is properly cooked with nice ingredients and spices, they taste awesome. I am sure many Asian friends will agree. I told him what we love is the texture, which is exactly what he hates. I can understand that because we are different, we came from different heredity. I will not try to convince my Quay Lo to like what I like to eat because one man's meat is another man's poison. 

Kung Pao Sotong (Cuttlefish)

Ingredients:

20 dried chillies, soak till soft

3 cloves chopped garlic

500g sotong (cuttlefish), cut

2 tbs light soy sauce

1 tbs oyster sauce

1 tbs dark soy sauce

1 tsp sesame oil

1 tbs chilie sauce

1 tsp sugar

1 tsp corn flour, mixed with 2 tbs water

2 tbs cooking oil

½ cup toasted cashew nut

Method:

Toast cashew nuts and set aside. Wash and cut cuttlefish. Heat wok, add oil, stir fry dried chillies at low heat till turn to dark color and fragrant. Add in garlic, light soy sauce, dark soy sauce, oyster sauce, chilli sauces, sugar and sesame oil, stir till mix well. Add in sotong (cuttlefish) and stir fry over high heat till sotong (cuttle fish curled up). Add in the corn flour mixture, when it’s thicken, add cashew nut and mix well. Dish up and serve. 

Note: You may want to add, capsicum and green onions, I did not use them because I am out of it and I am lazy to drive out to buy. Sorry:D

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