Black Pepper Squid
( Originally Amy Beh's in grilling method and fewer ingredients. I'd improvised into my own taste bud)
1 kg large squid (app. 6-8 inches long)
5 cloves garlic - crunched finely
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp black pepper corn - pound finely
salt , light brown sugar
3 tbsp honey
1 lime - squeezed for juice
red chilly or capsicum- sliced thinly
Garnishing: green union & parsley - shredded
Cut squid into 2. Use sharp scissors to cut each edges at interval of 1cm - this help each pieces to open up like flower.
Season and marinate squid with all ingredients for 5 minutes. Heat the non-grease pan, work with big fire. Put in squid.( I cook the tentacle first, as it's easier to work on the flower later. Dish out cooked tentacles then put in the slices into hot pan). Stir evenly and turn squids to have the edges down so good petals can form up better flower. Season to your taste and ready to serve.