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Gong Bou Cuttlefish


By Christine's Recipes Blog (Visit website)

(5.00/5 - 1 vote)



Hi! Everyone, It's been a long while I didn't post any thing new in my blog, messages in my cbx has been piling up. Well! here, I wish all of you belated Happy & Prosperous year in 2010, may this year brings you good health and abundant of wealth
Today I'm going to share with you guys a hot & spicy stir fried dried chili cuttlefish, in cantonese we called "Gong Bou Diu Pin".
My eldest daughter has been reminded me that it's been quite sometimes I didn't cook "Gong Bou Gai Deng", which's hot & spicy stir fried dried chili Chicken bites. Since I have stock of some fresh cuttlefishes in my fridge so I cooked cuttlefish instead of chicken. Ingredients:
3 Cuttlefish(Big)half bowl Cashew nut - fried until golden brown in colour20pcs. Dried Chili - wash & cut into half4 slices Old Ginger1 tablespoon Chopped Garlic

Seasonings: (Mix into 1 bowl)


3tablespoon Black Vinegar2tablespoon Chili Sauce1/2teaspoon Sugar1/2teaspoon Sesame Oil1 1/2teaspoon Light Soy Sauce1 1/2teaspoon Dark Soy Sauce3 tablespoon water (stir well with 1/2 teaspoon of cornflour)

Method:

Deep fry cuttlefish for a few minutes & drain dry the oil. Leave aside.In a cooking wok, heat up 3 tablespoon of oil, put in ginger slices & chopped garlic, fry until fragrant.Put in dried chilies & saute for a few minutes, put in deep fried cuttlefish & saute thoroughly.Pour in the seasonings, cook until the gravy become thicken, put in fried cashew nuts & saute thoroughly.


At first I washed clean & removed membrane from the cuttlefish.
I cut & opened up the cuttlefish wide, later on I'll be cutting criss cross pattern on the inner surface.
At first I cut it horizontally
And followed by vertically
I cut it deep but still attached
I cut it into bite size
This is "Tianjin, Zhejiang" black vinegar that I used
These are the rest of the ingredients
Mix all the seasoning into 1 bowl
Deep fried the cuttlefish & set aside.
In a wok, fry the cashew nut until golden brown in colour.
Leave 3 tablespoon of oil in the wok & fry the ginger slices
After that add in chopped garlic
Add in dried chili & saute for 1 to 2 minutes with high heat
Add in deep fried cuttlefish & saute thoroughly
Now you can pour in the seasoning
Saute until the gravy become thickened
When the gravy become thickened & dried, pour in the cashew nuts.
Quickly saute them together
Saute thoroughly before you dish it out from the wok.
Serve when it's hot
I like to cut the cuttlefish into criss cross pattern, as they'll absorb more sauce from the seasonings & tasted springy.



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