serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 5 garlic cloves, chopped
- 1 tsp whole white peppercorns
- 2 coriander (cilantro) roots, scraped clean and chopped
- 6 small squid, cleaned, tentacles removed and reserved
- 100 g (3½ oz) minced (ground) pork
- 1½ tsp oyster sauce
- 2 tbsp soy sauce
- 500 ml (17 fl oz/2 cups) pork stock or chicken stock
- 1 tsp fine sea salt
- ½ tsp caster (superfine) sugar
- ½ Chinese celery stalk, finely sliced
Marinating time: 30 minutes
Instructions
- In a mortar and pestle, pound the garlic, peppercorns and coriander root into a fine paste and transfer to a large mixing bowl.
- Finely chop the tentacles and add to the mixing bowl, along with the pork. Add the oyster sauce and 1 tablespoon of the soy sauce and mix well. Cover and transfer to the refrigerator to marinate for 30 minutes–1 hour.
- Fill the squid hoods with the pork mixture, packing it in tightly. Cut 2–3 slits across each stuffed squid and set aside.
- In a large saucepan, bring the stock, salt, caster sugar and 250 ml (8½ fl oz/1 cup) water to the boil over medium heat. Add the stuffed squid and reduce the heat to low. Simmer for 5 minutes, or until the pork stuffing is cooked through.
- Stir in the remaining soy sauce, add the Chinese celery and remove from the heat. Divide the soup and squid between two bowls and serve immediately.
Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
