Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak the dried squid in water for 4 days, changing the water regularly, until the squid is fully plump and softened.
Watch out
Must change water regularly during soaking, otherwise deteriorated water quality will cause off-odors or spoilage in the squid.
Rinse the rehydrated squid thoroughly under running water, removing internal organs and cartilage.
Watch out
Internal residues must be thoroughly cleaned out during washing, otherwise it will affect the texture and hygiene of the final dish.
Pay attention to finger position when scraping with a cleaver to prevent the blade from slipping and cutting fingers.
Gently scrape back and forth across the squid surface with a cleaver to completely remove residual slime, then rinse clean.
Watch out
Use moderate force when scraping the surface with a knife to avoid cutting through the squid flesh.
After cleaning, drain the squid thoroughly in a colander and pat dry excess surface moisture with paper towels.
Watch out
The squid must be thoroughly drained and dried, otherwise it will release water when stir-frying and cause oil to splatter.
In a bowl, add 0.5 tbsp curry paste, 0.33 tbsp Chu Hou paste, 0.33 tbsp satay sauce, 1 tsp minced garlic, and 1 tsp minced shallot, mix well and set aside.
Watch out
Measure the sauce proportions accurately, otherwise an overly strong curry flavor or excessive saltiness will ruin the balance of the dish.
Hot oil may splatter slightly when added to the wok, keep a proper distance.
Heat the wok over fire, add 1 tbsp cooking oil, and stir-fry minced garlic and shallot first until fragrant.
local_fire_departmentMedium heatWatch out
Do not use too high heat when sautéing garlic and shallot, otherwise they will easily burn and turn bitter.
Next, add the prepared sauce mixture and continue stir-frying until the sauce bubbles and releases a rich aroma.
local_fire_departmentMedium-low heatWatch out
Stir continuously when frying the sauce, otherwise the thick sauce will easily stick to the bottom and burn.
Pour 1 tsp cooking wine along the edge of the wok and stir-fry until the alcohol evaporates.
local_fire_departmentMedium heatWatch out
Pour the wine quickly along the wok edge, otherwise it may splatter.
Put the prepared squid into the wok, maintain medium heat and stir-fry, allowing the squid to be evenly coated with curry sauce and absorb flavors.
local_fire_departmentMedium heat, about 30 to 60 secondsWatch out
Keep stir-frying after adding the squid to ensure the sauce evenly coats every piece of squid.
Add 1 tbsp oyster sauce, 1 tsp light soy sauce, and 1 tsp sugar, continue stir-frying until the sauce thickens and coats the squid.
local_fire_departmentMedium heat, about 1 to 2 minutesWatch out
The wok easily sticks after adding sugar and oyster sauce, stir quickly, otherwise caramelized sugar will taste bitter.
Add 3 tsp water and mix well, cook until the sauce thickens so the squid fully absorbs the flavors.
local_fire_departmentMedium-low heat, about 30 to 60 secondsWatch out
Watch the heat after adding water, maintain medium-low heat to slowly reduce the sauce until it clings to the squid surface.
Turn off the heat, drizzle 1 tbsp evaporated milk and mix well to enhance aroma, then transfer to a plate and garnish with coriander.
Watch out
Evaporated milk must be added after turning off the heat, otherwise high temperature will cause oil-water separation and ruin the smooth texture of the sauce.
Hong Kong Style Stir-Fried Crab with Ginger and Scallions
Hong Kong Quick Satay Beef with Silver Pin Noodles
Cantonese Egg Gravy Cantonese Flat Rice Noodles (Wat Tan Hor)
Crispy Cantonese Chow Mein
Classic Cantonese Ginger and Scallion Crab
Cantonese Clams in Black Bean Sauce