Calamari (Squid) with Water Spinach (Ong choy) Salad.
This is one of the popular Vegetable dish in Rangoon China Town. It is really appetizing and satisfying dish every time we have dinner at the downtown Yangon ( Rangoon).
When my father visited here, he patiently cook some of the favorite food for us. He liked to try different kind of food here too. Because of him, we had a chance to try variety of food around the world. Oh! may be I am saying too much. There are also a lot of different varieties in this world we don't know. But because of him, we learn to love and try different types of food.
Squid is the name that we use to call this seafood, but it is known as Calamari ( name of Mediterranean cuisine with squid) in USA. It is like Okra ( in USA) also known as lady finger as in Asia. In some Chinatown Chinese restaurant in downtown Rangoon, it is usually available as stir fry dish cooked the Chinese way. Some weekends, my dad brought us to that place for dinner treat. When my dad was here, he showed me how to make that dish. We could adjust our own taste by using our own choice of sauce as we like. Thanks to the world by letting us to have the option of our own choice of sauces.
When we arrived in Minnesota, we couldn't find this type of Asian water spinach because of the authority didn't allow to grow in the lakes and ponds. Our state protect the ponds and lakes as nature preservation. With more diversity and growth of Asian population, some farmers start growing that vegetable on ground instead of growing in the water . In Burma, it is one of the cheapest vegetable and most people define as a "poor man's food".
I never think it in that way, and consider it the same as others, because it has its own nutritional value. That is why I love summer, we could easily buy this Asian water spinach with good value and great quality in Farmers Market.
Water Spinach with Calamari
Ingredients
1 bunch Water Spinach (cut into 1 inch & rinse thoroughly)
1 cup Calamari ( either frozen or fresh ) ( cleaned and cut bite sizes)
3 tbsp Garlic (Chopped)
2 tbsp Cornstarch
1 tsp Dark Soy sauce
2 tbsp Light Soy sauce
1 tbsp Oyster sauce
3 tbsp Canola oil
1/2 tsp Pepper
1 tbsp Sriracha (Samba Oelek)( For spiciness)
Instructions
1. On the stove top, Boil the water with 1/2 tsp of salt. Blanch the cut vegetables for 5 minutes. Then, strain , let it cool in iced cold water to safe the green color.
2. In that pot, boil the cut calamari for 5 minute (or less) take it out from boiled water and set it aside in the clean and dry bowl.
3. In the pan, add oil and heat with medium heat to make the garlic oil.
4. When the oil is heated add chopped garlic and stir till golden brown color. To get the perfect golden brown color we should remove the pan from heat when the garlic pieces start turning yellow but stirring is needed. Then transfer that garlic oil in dry bowl and let it cool.
5. In a small the bowl, add dark soy sauce, light soy sauce, oyster sauce and corn starch as measured and add 3 tbsp of water and mix it well.
6. In the pan, ( previously fried the garlic oil) add that mixed sauce and heat with medium heat till thicken. Then add Samba Oelek and stir ( about 5- 10 minutes)
7. When the sauce is ready, mix altogether in one big bowl ( boiled water spinach, Boiled calamari, fried garlic and sauce)
8. We may enjoy it with any main course . Or with noodle soup too.
