It’s squid week, a little less dangerous sounding than shark week, but squid is an often overlooked ingredient, and good on our sustainability index. So, what do you say we add a little danger and whip up a quick spicy Thai squid stir-fry.
Here’s what you’ll need:
• 1/2 lb squid, cleaned, cut in rings & tentacles
• a big handful of basil leaves
• 1 small white onion, cut into chunks
• 2 scallions, cut into threads
• 1 or 2 fresh plumb tomatos, cut in eighths
• 3 fresh chiles cut into strips
• 1 clove garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon thai chile sauce
• 2 tablespoon cooking oil
Heat a wok over high heat, add oil and garlic, cook until the garlic
Just begins to brown, then add onion, and scallion, cook till the onions are translucent. Add the tomato, squid, fish sauce, chili sauce,
chiles slices & basil. Stir with a flourish. Add about 2 tablespoons
of water, to make a bit of sauce and deglaze the wok. Stir
again and cook until everything’s hot but do not overcook.
Remove & serve over rice noodles.
Tomato and Crab soup is a nice Thai inspired soup that can be served either hot or cold. I get the bean sprouts, lemongrass, and fish sauce from H- Mart, my local Asian market. Its nice having so many different ethnic markets here.
- ½ pound fresh lump crab meat
- 2 ½ pounds beefsteak tomato chopped
- 2 ½ cups chicken stock
- ½ cup of coconut milk
- Half a dozen scallions thinly sliced
- 1 stalk lemongrass thinly sliced
- 1 chili seeded and minced
- 3 tbsp fresh orange juice
- 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Sea salt
Heat the olive oil in a large saucepan; add scallions, lemongrass, and chili. Cook these until they are tender, about 3 to 4 minutes. Add the tomatoes and cook another 5 to 6 minutes.
Then, stir in the chicken stock, coconut milk, orange juice, lemon juice, and fish sauce. Bring this to a boil and let cook together for about 15 minutes.
Now, grab the immersion blender and give all this a really good blend… pureed. Now stir in the lime juice, season with salt and pepper.
I tend to enjoy this soup hot… so I toss the crab meat into the microwave and steam it for a minute. I ladle the soup into the bowls and garnish the crab meat on top. Now, I also garnish it with bean sprouts.
This is one of those soups that you can also serve chilled in the summer (in which case, I do not steam the crab meat).