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.

Ingredients:

One ball of baking soda.

One large container to fill the expanded cuttlefish

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.

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

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.

Washed and pat dry.

Coat in tempura flour before deep frying.

Recommendation:

Check out this link for more interesting prawn dishes.

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