- 2 squid tubes – cleaned and scored, cut into 4
- 200 grams butter
- 1 tbsp sambal oelek (chilli paste)
- Chilli “flower” (optional)
- 2 bok choy – washed and cut in half, stem attached
- Handful fresh coriander leaves
- Juice of half a lemon
- Salt and pepper (to your taste)
- Steamed rice
Preparation time: 10 minutes
Cooking time: 5 minutes
Blanch bok choy, refresh and set aside. *Blanching is an easy technique to keep vegetables tender and crisp. First fill a medium bowl about three-quarters full with ice, add enough cold water to cover the ice. Add trimmed bok choy to a rapidly boiling pot of lightly salted water. Quickly boil the bok choy on high heat until just tender. With a slotted spoon, plunge the bok choy into the ice water. Set aside when cold.
Heat butter in pan, add squid, sear for one minutes. Add chilli paste, bok choy, lemon juice, salt and pepper. Cook on high for one more minute. Serve with steamed rice. Sprinkle with fresh coriander leaves. Add chilli flower for garnish.
How to make a chilli “flower”: Cut chilli in half, slice each side (not all the way through). Reserve in ice water in the fridge until ready to use.
This fast, foolproof recipe serves two, but it can be easily adapted to feed more.