Calamari with a coconut and Asian flavour sauce served on noodles.
TM and Non TM owners
Serves 4 entree or 2 mains
2 Tbsp. Peanut oil
2 cloves garlic
4 Coriander root
1 red shallot
½ red chili (seeds out for less heat)
2 cm Galangal
2cm piece of fresh turmeric (or a tsp. of dry if you have to)
1 ½ cube ginger
1 cup coconut milk
4 medium tubes of calamari (cleaned, trimmed, scored and cut into bite size bits)
Tbsp. fish sauce
Squeeze of lime.
Put garlic, coriander root, shallot, chili, galangal, turmeric and ginger into the TM bowl.
1 min on speed 10 scrape down the sides and do another min on speed 8.
Or chop all ingredients and pound them a bit in a pestle and mortar. You want this to be minced rather than paste so you can see some fresh flecks of colour in the final dish.
Get your wok ready by heating it up, when hot add your peanut oil. Once the oil starts to shimmer (preferably not smoke for this one) toss in your mix and saute removing from the heat if it gets too hot. Do this for a couple of minutes to cook out the flavours then add your calamari pieces stir around to coat and cook evenly for a maximum of 2 minutes.
Remove the calamari and toss in the coconut milk and fish sauce to deglaze the pan reduce the heat to a simmer and reduce to a thickened cream consistency.
(While this is happening you can prepare your noodles. I used Cellophane noodles but I would have rather of used something like udon noodles but I just didn’t have any or have the time to make them.) You can choose your favorite here.
Once the noodles are warm and the sauce has reduced plate you noodles first add the calamari and then drizzle over the sauce. Serve with a lime wedge (hubby doesn’t like these flavours o.O ) and a sprinkling of coriander leaves.