Shortly after Christmas, I bought Michael Langoth’s book, Mekong Food*, but, for some strange reason, it soon disappeared into the chaos. However, I have recently rescued it for a few days. Through beautiful pictures, it brings you to the Mekong and takes you on a journey along an extraordinary 4000+ km river. It teaches you about the regions, countries and cuisines along the Mekong. Flowing from China to the Mekong Delta in Vietnam, this river is one of the longest in the world and courses through six countries, all of which I would like to visit as soon as possible.
On the weekend, I’ll give you some more information about this book. Today, I have this recipe for you: Squid with Thai basil.
It’s an easy, delicious wok dish; although, I will use more chili next time—I was a little bit too shy this time. :-) As soon as you have cleaned the squid, you can make this dish in less than 10 minutes.
- 1 cup jasmin rice
- 8 small squids
- 1 or more fresh chili
- 4 cloves of garlic
- 1 bunch fresh thai basil
- 1 - 2 tbs oyster sauce
- 1 - 2 tbs fish sauce
- Ad rice with two cups of water and a bit salt in a cooking pot. Let it cook over medium heat, than turn of the heat and put a lit on it. After 15 - 20 minutes the rice should be done, stir meanwhile.
- Clean the small squids and cut them in rings. Peel the garlic and add it with the chili into a mortar and mash it with the pistil. Remove the basil leaves from the stem, wash and dry them. Heat some oil in the wok. Stir-fry chili and garlic and remove it. Stir-fry the squid by portions. As soon as the squid is done add garlic, chili and thai basil and stir. Taste with oyster and fishsauce and add water if needed.
- Eat with rice.