Cookbook:Mực Nhồi Thịt (Vietnamese Stuffed Squid)
Mực Nhồi Thịt (Vietnamese Stuffed Squid) | |
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Category | Vietnamese recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Vietnam
Ingredients
editMain dish
edit- 12 small squid, cleaned, with tentacles removed and reserved
- 2 spring onions, cut into 2-inch lengths
- 2 dried black mushrooms, soaked in warm water for 30 minutes and quartered
- 2 tablespoons nước mắm
- 1 small carrot, sliced
- 30 grams bamboo shoots, drained and sliced
- 1 tablespoon of Nước màu
- 2 cups chicken stock
Stuffing
edit- 6 squid tentacles, finely chopped
- 250 grams pork fat, minced
- 2 cloves garlic, smashed
- 1 spring onions, finely chopped
- 2 dried black mushrooms, soaked in warm water for 30 minutes, stems removed, and finely chopped
- 1 teaspoon nước mắm
- 1 pinch sugar
- 1 pinch salt
- 1 pinch pepper
Procedure
editStuffing
edit- Combine chopped squid tentacles, minced pork fat, and garlic.
- Add spring onion and mushrooms to the squid mixture, along with nước mắm, sugar, salt and pepper.
- Stuff into the squid heads and secure the openings with toothpicks.
Main dish
edit- Place stuffed squid in a casserole dish or clay pot along with the sliced carrot, bamboo shoots, spring onions, quartered mushrooms and soaking liquid, caramel sauce, chicken stock, and nước mắm.
- Place in a preheated 350 °F oven, and bake for 20 minutes.
- Serve in the pot accompanied by steamed rice.