Dried Squid

Last Wednesday (Ash Wednesday) marked the beginning of the Lenten season, the coming long weekend this summer, parade of flagellants, and no-meat Fridays. So here's a simple way to stock on your seafood without the need for a refrigerator *wink*.

cooked/fried dried squid

clean and cut fresh squid

a closer view

air dried and done (don't mind the itty-bitty ants :D)

Ingredients:

• Squid (the bigger the better, it kind of shrinks when it dries and shrink a little more when you fry it)

Procedures:

• Cut the squid vertically in the middle and open it up, clean it thoroughly, taking off its whole digestive system (intestine, ink socket, etc.), and if you're feeding picky folks, I suggest cutting off the eyes, too (that's what we usually do).
• Lay it flat on a drying board and let it stay for a day or two, depending on the weather and humidity.
• It'll turn hard and purple-y brown in color and will smell a little, but that is its charm *lol*.
• Fry the dried squid and serve. Best paired with spicy vinegar dip.
  

Have a pleasant Friday!


An entry to:

&

Ham Sandwich (My Way)

I think, this will be the last time I post something about Christmas left-over ham, hahaha, we've finally consumed all of it :)

You know what I did, I sliced the fiesta ham into thin slices like that of the regular ham and stored it in a sealed-in canister so that everyone who wants to grab a bite can just do so without all that fuzz. And it works, the ham was gone faster than me cooking pancakes, hahaha.

Photo below was the ham sandwich I made last I ate the left-over ham, we have some lettuce in the house, so I just put some mayo on a pair of white bread (have I mentioned that I love mayonnaise?), layer the some lettuce leaves, another dash of mayo, and fried ham.

Yummy!



Another non-recipe, maybe next time :)

Tikoy Ube (Chinese New Year's Cake)

Not a recipe but I still cooked it, so it still belong, hurhur.



All you need is a box of Tikoy or Nian Gao, in any color or flavor, I used Ube (purple yam), slice to your preferred thickness, dip in a bowl of beaten egg and fry until the tikoy turns soft and sticky again or until the egg coating browns. You can eat and serve it as it is or you can have some sugar dip. Good for afternoon snacks or after dinner treat :)