Coconut Cream and Squid’s Ink Make Interesting Dish

“Below is my recipe for squid, which is one of our famous dishes in the Far East,” Cherry Lappin writes. “The taste of coconut cream and the flavor of the black ink the squid produces make the dish interesting. Chopped chiles could be added if a spicy dish is desired. This is a main course served with boiled rice.”

SQUID IN COCONUT CREAM

2 to 3 tablespoons oil

2 cloves garlic, crushed

1 small onion, chopped

1 pound squid, thawed if frozen

1/4 cup cider vinegar

1 cup coconut cream or milk (canned or freshly squeezed)

Salt

Freshly ground black pepper

Crushed dried hot chiles, optional

1 eggplant, cut into quarters, optional

Steamed rice

Heat oil in saucepan and saute garlic and onion until translucent. Add squid and stir 2 minutes. Add vinegar and bring mixture to boil. Boil, uncovered, about 5 minutes over medium heat.

Remove squid. Add coconut cream and season to taste with salt and pepper. Add chiles and eggplant. Simmer until eggplant is done. Reduce sauce to thicker consistency, if desired. Return squid to pan and reheat 1 minute. Serve hot with steamed rice. Makes 2 to 4 servings.

CHERRY LAPPIN

Laguna Hills