RICE, FLOUR & NOODLES
Rice is the staple food of about 165 million people in Bangladesh. Almost all of the 13 million farm families in the country grow rice.
For fried rice, always cook the rice grains the previous night and keep them in the refrigerator.
Pasta and noodles are usually cooked for 6 to 7 minutes, except for glass noodles. I would suggest following the package instructions for each and every type of noodles or pasta to make it al dente.
HALLOWEEN NOODLES
SERVES
3
PREPARATION
15 Mins
COOKING
15 Mins
“ Squid ink, also known as cephalopod ink. A dark ink produced by squid. Squid ink pasta or noodles have a rich, briny flavour, which makes them abso- lutely perfect for pairing with seafood. I made it simple so that the flavour of the pasta could really be enjoyed. Hopefully, the name is well understood!”
SQUID MARINADE:
250 g squid, cleaned and scored
2 teaspoons soya sauce
½ teaspoon red pepper flakes
1 teaspoon ginger paste
NOODLES:
200 g squid ink noodles
¼ cup oil
3 tablespoons garlic, chopped
250 g broccoli florets
SEASONING:
1 tablespoon soya sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon white pepper powder
½ teaspoon red pepper flakes
DETAILS :
MARINATE the squid with all the marinade ingredients for 30 minutes.
COOK the noodles al dente and drain.
IN a wok, add oil and fry the garlic until soft. Add broccoli florets and cook until half has done. Add marinated squid, turn the heat to high and cook for 5 minutes. Stir to mix well.
ADD noodles and seasoning from soya sauce to lemon juice. Sprinkle with white pepper powder and red pepper flakes. Toss with a tong. Taste and adjust the seasoning if needed. Serve hot.
