Almost every Saturday we go to the local weekend market, not only to buy fresh meat and vegetables, but also to enjoy that intimate ambiance, because we never talk to strangers in a supermarket.
Last Saturday, we were standing 2 minutes in front of a seafood stall, then decided to buy 3 kilos of squid for a good price. Another couple stood next to us and asked me, while the vendor was weighing squids, “How do you cook them”?
“Oh”, I turned face to them, “Just cook with these spring onions, and add some soy sauce”, I showed them spring onions in my shopping bag that I had just bought. “Few minutes, very easy!” I added. “That’s all? No oil?” the girl asked hesitantly. “Oil? Haha, yes, of course!” We both laughed.
- 3 squids, each 20cm long
- 4 Spring onions
- 1 sp Oyster sauce
- 2 sp Fish sauce
Slice squid sideways in pieces of around 2cm. Cut the spring onion to 4cm pieces.
Heat some oil in a pan, add squid slices, fry them until they change to white. Then add spring onion, oyster sauce and fish sauce, keep stirring around 1 or 2 minutes.
You can cook this dish with soy sauce or with fish sauce, both which taste kind of the same: salty. This time I chose fish sauce because it suits better with seafood and the taste of south-east Asia.