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Written by yorky
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Saturday, 02 June 2007 |
- 450 gm Minced pork
- 1/2 tsp White soya sauce
- 1/4 tsp Ground white pepper
- 900 ml Chicken stock
- 1/2 tblsp Salt preserved cabbage
- 7 White peppercorns, crushed
- 5 Garlic cloves, crushed
- 300 gm Squid body, cleaned out
- 1 tsp Fish sauce
- 1/4 tsp Sugar
- 1 tblsp Coriander leaves, chopped
- 1/2 cup Spring onions, chopped
 Mix the pork mince, white soya sauce and white pepper powder.
Heat the chicken stock with the preserved cabbage, crushed white pepper and garlic. Bring to the boil.
Stuff the squid with the pork mixture and add to the stock. Add the fish sauce and the sugar and cook until the squid is done. Add the coriander and spring onions and remove from the heat. |
