Hi all.
Today we have an interesting guest from Southeast Asia. Something like green sschery based on the tentacles of squid with Beijing cabbage, spinach and flavored with classic Thai ingredients.
In fact, if there is no tentacles, you can use the carcass of squid — this will not change anything.
But the leaves of the lime caffera are strongly recommended — without them, the result will greatly lose in taste and aroma.
As a liquid base, you can use the finished fish broth, but if not, then just water with the addition of 20 ml of fish sauce.
Product set:
- Calmara tentacles, 300 gr.
- Eggs, 2 pcs.
- Onion, 1 pc.
- Beijing cabbage, 100 gr.
- Spinach s/m, 60 gr.
- The spinach is fresh, 30 gr.
- Soy sauce, 20 ml
- Kisyz 5 gr.
- Lima caffera, 3 leaflets
- Garlic 1 tooth
- Sesame oil, 5 gr.
- Lyme juice, 5 gr.
We cut the Beijing cabbage by strips, onion in half rings, chop the garlic finely, cut the tentacles with small slices (to place in a spoon), cut the stalks of cilantro and fresh spinach finely, the leaves of the spinach with straws.
Fry the onion, garlic and stems of cilantro in sesame oil for a minute.
Pour 0.5 liters of broth or water with fish sauce, lime juice, lime leaves, bring to a boil …
… Add Beijing cabbage, c/m spinach, cook on low heat for 5 minutes.
Add squid tentacles, stems of fresh spinach, soy sauce, cook for three minutes, put the leaves of spinach, mix, arrange to taste, remove from heat.
Boil water, add a couple of Art. l. Vinegar, gently break the eggs so as not to damage the yolk, prepare for 3 minutes without boiling, transfer to cold water.
Serve with cilantro leaves and pashot eggs.
Bon appetit!
