Squid lo mein

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

The kids rarely get up before 9.00 a.m. on weekends. After my husband and I enjoyed steaming bowls of pork noodle soup at around 7.30, I went about preparing this lo mein dish which, as I predicted, became brunch for my younger daughter and, by the looks if it, will be part of my older girl’s lunch. She’s entitled to sleep late. She’s taking the UPCAT tomorrow morning so she’s storing up her energy.

Squid lo mein

If you notice, there are three different colors of noodles on the platter — green, orange and red. Vegetable noodles. Spinach, carrots and beets. You can buy the dried variety in most supermarkets. It is not essential that you use vegetable noodles, of course. The easier-to-find egg noodles will do. The recipe is very simple; the ingredients, minimal.

Serves 4 to 5.

Ingredients :

250 g. of dried vegetable (or egg) noodles
2 large squids, cleaned and cut into thin strips
half a head of garlic, finely chopped
1 onion, finely sliced
a small bunch of pechay (or your preferred leafy vegetable), cut into 1-inch strips
5 tbsps. of oyster sauce
5 tbsps. of Kecap Manis (Indonesian sweet soy sauce)
lots of freshly ground pepper
salt
4 tbsps. of cooking oil

In a bowl, sprinkle the squid strips with a little salt and pepper. Mix well. Cook the noodles according to package directions, making sure they don’t get mushy. Drain and set aside.

Heat the cooking oil. Add the squid strips to the hot oil and cook over very high heat, stirring often, for about a minute. Add the garlic and onion; continue cooking for another minute.

Add the pechay, pour in the oyster sauce and Kecap Manis. Cook, stirring, for about 30 seconds. Add the cooked noodles and toss to coat each strand with sauce.

Transfer to a serving platter and sprinkle with toasted onion (or garlic) bits.

August 2, 2008  Print This Post   
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Comments

7 Responses to “Squid lo mein”
  1. Gay says:
    August 2, 2008 at 2:21 pm

    Good luck with your daughter’s UPCAT. That’s why the UPLB campus was teeming with people and cars, UPCAT exam. I can still remember that I baked brownies the day before I took the UPCAT…

    Reply
  2. Connie says:
    August 2, 2008 at 6:50 pm

    Thanks, Gay. I remember I had candy bars for baon when I took the UPCAT. Didn’t eat any of them while in UP but finished them all when I got home. Afterwards, I had a bum stomach. hehehe

    Reply
  3. boo says:
    August 4, 2008 at 8:01 am

    where can you buy kecap manis? i have been looking for it after i have read about it from your previous posts. i know you had a link to a homemade version, but it seems so tedious; i would prefer the bottled version.

    thanks so much for your wonderful blog, and the others too – the breakfast blog, the dream home project.

    Reply
  4. Connie says:
    August 4, 2008 at 8:22 am

    Boo, you’ll find kecap manis in most supermarkets (Shopwise, Unimart and Landmark, for instance). It’s not as unusual as it once was.

    Glad you’re enjoying the blogs. :)

    Reply
  5. Lourdes says:
    August 4, 2008 at 12:48 pm

    I like your idea for the mixed egg noodles…I will make this for lunch tomorrow…thanks for the recipe & cooking tips!

    Reply
  6. now a mom of 5 says:
    August 4, 2008 at 3:13 pm

    hi, i have a question that may seem stupid but if you say a clove of garlic, it’s just one piece taken from the whol head, right? sorry but i’m not very good in cooking :)

    Reply
  7. Connie says:
    August 4, 2008 at 6:12 pm

    No problem, Lourdes. :)

    now a mom of 5, yes, a clove is a segment. :)

    Reply
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