How to soak dried cuttlefish

Introduction:

I discovered the best method of soaking dried cuttlefish is using baking soda. A fast and common method used by many.

Soaking with plain water will only softened the dried cuttlefish but you will never achieve  your desired expansion and softness.

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Ingredients:

One ball of baking soda.

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One large container to fill the expanded cuttlefish

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You can soak the dried cuttlefish until your desired tenderness and size but remember to change the water from time to time until the water becomes clear.

I have left the dried cuttlefish in the glass container for one day.

Here is the end results.

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Rinse thoroughly and drained.

If you do not wish to cook immediately, stored them in Lock & Lock containers and freeze them.

Recommendation:

Check out these links  on how I prepared the pre-soaked cuttlefish recipes.

https://flofoodventure.wordpress.com/2015/01/06/ju-he-eng-chye-bee-hoon-cuttlefish-with-kangkong-bee-hoon/

https://flofoodventure.wordpress.com/2013/12/05/sambal-sotong/

Prawn Tempura

Introduction:

How about making  crispy and delicious prawn tempura at home with easy steps.

Ingredients:

12 to 15 large Sea Prawns

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Tempura Flour

Method:

Credit goes to this video on how to prepare and cut  the tempura prawns.

This type of prawn is called nobashi which just means stretched. Of the 3 ways it’s done, chef prefers the 1st way since to comes out the longest and I absolutely agree with him.

These large sea prawns are de shelled, cut and stretched.

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Washed and pat dry.

Coat in tempura flour before deep frying.

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Recommendation:

Check out this link for more interesting prawn dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-prawn/