Ingredients:
- 1 large dry squid, about 3/4 lb (375 g);
- 1/4 cup (60 ml) potassium carbonate and sodium bi-carbonate, soapy solution;
- 1 small piece ginger, peel, crash and chop (about 1 tablespoon);
- 5 cloves garlic, crash and chop (about 1 tablespoon);
- 2 tablespoons vegetable oil;
- 1 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
- 2 tablespoon dark soy sauce;
- 2 cups (480 ml) water;
- 2 pieces star ani;
- 1/2 lb (250 g) fried tofu;
- 1/2 lb (250 g) Japanese yam cake;
- 1 1/2 tablespoons oyster sauce;
- Sea salt, adjust to taste.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
- 1/4 cup (60 ml) water;
- 1 teaspoon liquid aminos;
- 2 teaspoon dark soy sauce.
Recipe:
Serving for 2
- Soak dry squid in soapy solution for 10 hours or more;
- Clean off soapy solution;
- Change to clean water and soak for 1 - 2 hours;
- Score diamond shape in the inside of the squid and cut to smaller pieces, about 2” (5 cm) squares;
- Separate and cut tentacles, 2 each piece;
- Wrap in paper towel to dry;
- Drain fried tofu and cut to 3/8” (1 cm) thick;
- Cut yam cake to 3/4” (2 cm) cubes;
- Add 2 tablespoons vegetable oil in a sauté pan/wok over medium high heat;
- Stir fry ginger and then garlic;
- Take them out, set aside;
- Stir fry squid;
- Add liquid aminos and dark sauce;
- Add ginger and garlic back in;
- Add 1/2 cup (120 ml) water;
- Cover and cook until squid is tender;
- Check once in a while to avoid drying out;
- Add tofu and yam cake, cook for a minute;
- Stir in thickening sauce;
- It is done when comes back to a boil;
- Plate and serve hot with rice.