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Glutinous Rice Stuffed Squids, Other Seafood, Korean Recipe, Korean Food Recipe
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GLUTINOUS RICE STUFFED SQUIDS

INGREDIENTS :

2 squids (large), 150g glutinous rice, 15g mung bean vermicelli, 4 dried shiitake mushrooms, 10 shelled gingko, 1 piece of dried tofu, 1 carrot (small), 1 onion (medium), 1 lime, 3.3T oil, 1.5 cups of water.


SEASONINGS:
1/2t salt, some sesame oil, 1T soy sauce.

PREPARATION :

1. Rinse dried shiitake mushrooms; Soak in 1 cup of water till soft.
2. Rinse glutinous rice thoroughly; Soak in water for 1 hour; Drain the glutinous rice; Rinse and drain in a sieve.
3. Lift the mushrooms up and squeeze out any excess water; Trim off the stems; Chop; Strain the soaking water through a sieve to a bowl.
4. Arrange the rice in a pan with 0.5 cup of water and the mushrooms soaking water from the step 3; Bring to the boil over a high heat; Cover the pan with its lid; Turn to a medium-low heat; Simmer for 60 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Fan the rice till it cools at the room temperature with a rice spatula.
5. Cut off the tentacles of squids; Press out the beak from the head; Discard the head; Turn the body inside out and discard the entrails; Rinse thoroughly; Tenderize the body and tentacles with a mallet for 30 minutes; Rinse and drain; Cut the tentacles into small pieces.
6. Soak mung bean vermicelli in water till soft.
7. Peel, rinse and blanch gingkoes in boiling water for 1 minute; Lift the gingkoes up and drain; Pit.
8. Blanch dried tofu in boiling water for 1 minute; Lift the dried tofu up and drain; Cut into pieces.
9. Peel, rinse and cut a carrot into small pieces.
10. Peel, rinse and cut an onion into small pieces.
11. Lift the mung bean vermicelli from the step 6 up; Cut into sections.
12. Rinse a lime; Cut into halves; Squeeze an half of lime over the squid tentacles from the step 5.
13. Add 2T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the onion and the shiitake mushrooms; Stir-fry over a low heat till fragrant; Add the squid tentacles, the carrot, the gingkoes and the dried tofu; Turn to a medium heat; Add seasonings; Stir-fry over a medium heat for 3 minutes; Add the mung bean vermicelli and the glutinous rice; Stir-fry over a medium heat for another 2 minutes; Turn off the heat.
14. Stuff the squid bodies with the filling from the step 13; Seal the openings with toothpicks; Arrange in a lightly greased steaming plate.
15. Arrange a steaming rack in a deep skillet; Pour water into the skillet till reaching 1/4 height of the steaming plate; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming plate with the stuffed squid on the rack; Cover the skillet with its lid; Turn to a high heat; Steam over a high heat for 15 minutes; Turn off the heat; Uncover; Cool at the room temperature a bit.
16. Cut the remaining half of the lime into wedges.
17. Cut the stuffed squid into thick pieces; Remove the toothpicks.
18. Add 1T oil to a non-stick pan; Swirl the pan around to evenly coat the pan with oil; Heat over a high heat; Arrange the stuffed squid in the pan; Pan-fry over a high-heat till both sides have been slightly golden brown; Turn off the heat; Arrange on serving plates with the lime wedges on the side.