This is a Cantonese cuisine. A dish commonly found at all Wu Xiang food stalls.
One of the most expensive dish amongst all the other Wu Xiang items.
On large cuttlefish
4 tablespoons Hoisin Sauce
Lawry’s Seasoned Salt
2 tablespoons cooking honey
2 tablespoons grounded assorted spices
Wash the cuttlefish until its clean to remove all the grit, ink and sand.
Cut off the tentacles just in front of the eye.
Remove the cuttle bone from the cuttlefish.
Gently cut the outer skin and then peel off the skin.
Picking up the tentacles, push out the beak (mouth) from the bottom and pull out.
Remove the skin of the cuttlefish and separate the different parts.
You can retain the black ink to cook spaghetti or discard them.
Wash the cuttlefish and the inwards and set aside.
Remove any excess water with some paper hand towels.
Rub some Lawry’s Seasoned Salt before marinating the cuttlefish.
Spread the marinade all over the cuttlefish and set aside for 15 minutes.
Mix one tablespoon of Redman Orange Colouring and one tablespoon of lukewarm water and mix well.
With the aid of a disposal glove, apply the colouring over the entire cuttlefish.
In a saucepan big enough to place the cuttlefish, add three tablespoons of Hoisin Sauce and one tablespoon of Mirin together with one bowl of homemade chicken stock and bring to a boil.
Add the marinated cuttlefish and adjust the heat to medium low and cook for about 8 to 10 minutes depending on the size of the cuttlefish.
Do not overcook the cuttlefish otherwise it will turn rubbery.
Turn off the heat and leave the cooked cuttlefish in the pot for another 10 minutes.
Remove from the pot and set aside.
Retain the sauce in the pot and serve together with the sliced cuttlefish.
Cut the cuttlefish into bite size pieces and served with Orange Oil Soy for tangy flavour.
Alternatively, you can served the sliced cuttlefish with the sauce from the marinade.
Check out here for more cuttlefish dishes.