CHINESE-INSPIRED DINNER

Theme night, and we settled on chinese. 

Fried rice with salt and pepper squid

LEFT, starting bottom clockwise, chives, chili peppers,
peppercorns, five spice, salt; RIGHT, squid

SALT AND PEPPER SQUID

1 tbsp whole peppercorns

1 tbsp salt

1 tsp five spice powder

2 cups cornstarch

1 kg Squid, cut into strips

Oil for frying

2 banana chili peppers, sliced

Spring onion, chopped

Heat pan. Toast peppercorns, five spice powder and salt in pan with no oil until fragrant. Grind spices together and mix together with the cornstarch. Dry squid and coat in dry mixture. Heat oil for in pan. Fry chili peppers and half of spring onion until slightly crisp. Remove and drain on paper towels. Set aside. Drop in squid by batches and fry until golden brown.  Once done, garnish with fried peppers, spring onions and lemon wedges. May serve with sweet and sour sauce.  

Salt and Pepper Squid

FRIED RICE

BOTTOM LEFT, counterwise, corn and carrots,
chinese sausage, green and white chives;
Eggs; Chicken broth with kasuba; Rice;
not in picture, shrimp

5-6 cups day old cooked rice

2 eggs, scrambled

2 Chinese sausage, chopped

1/3 cup chopped shrimp, app 15 small shrimp

1/4 cup Spring onion, white and green part separated, chopped

2 tbsp Soy sauce

1 tbsp Kasuba

1 1/2 cup Frozen carrots and peas

1 Chicken cube dissolved in 1/2 cup hot water

1 tbsp Butter

Add kasuba to chicken cube in water. Set aside. Heat pan. Fry sausages, rendering out its fat. Add the white part of the spring onions and fry until fragrant. Add the butter, and once melted, pour in dissolved chicken cube and frozen vegetables and simmer until vegetables slightly cooked. Add shrimp and saute until cooked. Add rice and toss together. Season with soy sauce, salt and pepper as needed. Make a well in the center of the rice and pour in the egg. Let it slightly set then mix it all together. Add green onions, toss through, and serve immediately. 

Fried Rice