Ingredients (for 4):- Turnip - 1/2
- Squid - 1
- White fish ball - 20 pieces
- Chili - 1
- Shallot - 2
- Garlic - 2 cloves
- Ginger - 5 slices
- Spring onion - 1 sprig
- Chicken stock - 1 bowl
- Curry powder - 4 tsp
- Chinese rice wine - 1 tsp
- Chinese yellow wine - 2 tsp
- Sugar - 2 tsp
- Corn starch - 1 tsp
- Oil - 1 tsp
Procedures:
1. Peel the turnip and wash, then drip dry and cut into cubes.
2. Wash the squid, remove the bones and insides, cut the outside with crosses and cut into pieces. Marinate with corn starch.
3. Remove the stem of chili and cut into pieces.
4. Peel the shallot and cut into pieces.
5. Peel the ginger and cut into slices.
6. Peel the garlic and cut into slices.
7. Wash the spring onion and cut into sections.
8. Boil a pot of water and add Chinese rice wine, spring onion and 2 slices of ginger. Then put the squid in and blanch for a short while. Remove and drip dry.
9. Heat the pan and add the oil, saute the shallot and garlic. Then add turnip and stir fry for a while.
10. Add chicken stock, chili, curry powder, Chinese yellow wine, sugar and a bowl of water to braise the turnip for 15 minutes.
11. Add white fish ball and squid to cook for another 5 minutes.
12. Add corn starch with a bit of water, then pour onto sauce to thicken.
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