Kung Pow Sotong pure chinese style

RECIPE:

• Whole Cuttlefish or sliced chicken fillet/breast.(fillet is softer than breast)
• 3 Dried chilies cut into half, remove some seeds if you afraid too hot.(add more if you like spicy but not more than 6).
• 4 cloves of Garlic, 3 cm young ginger and 1 Big onions.(you can add more onions if you like)
• Sunflower seed oil or Corn oil.
• 3 table spoon blended thick sauce (sos pekat) and 2 table spoon light soya sauce.
• salt, pepper powder and sugar.
• 1 to 2 tablespoon Corn flour mix with 50ml of water.( If add more corn flour the gravy will be thicker).
• 100ml of water.( you can add a little more if you like more gravy).

1. Cut the whole cuttlefish into bite size but if you like it to curl up slice some horizontal and vertical line on the outside part before cutting into pieces. The deeper the lines are better.
2. Slice the garlic, young ginger into stick form and big onions into ring form.
3. Heat up the wok (medium heat) with 4 tablespoon of sunflower oil or corn oil (i like using this type of oil because is more healthy and less oily) but more expensive.
4. Stir fry the garlic and ginger until garlic turn brownish (ginger will not turn brown unless over cooked) :)
5. Add big onions, dried chilies and sliced cuttlefish or chicken fillet/breast meat if you bored with cuttlefish. Stir fry for 5 minutes.
6. Add half a tea spoon (smaller than table spoon) of salt and pepper powder. Stir fry abit.
7. Follow with with water, blended thick sauce, 2 table spoon of sugar and soya sauce. stir until mixture mixed well. Let it cook for 10 minutes.
8. Now taste the gravy enough salt or sugar. Add abit more salt gradually if not enough tasty (not more than a tea spoon), add another table spoon of sugar if not enough sweet.
9. Lastly, add the corn flour with water and stir well. Ready to serve.

Seasoned fried grey oyster mushroom.

• 200g grey oyster mushrooms.
• Any all purpose seasoning flour or corn flour.
• Any cooking oil. ( groundnut oil )

1. Wash the grey oyster mushrooms and dry all the water.
2. Make sure the mushrooms are really dry before you mix it with the flour. You can use any seasoning flour for different taste everytime you cook this meal.( I prefer corn flour, you can taste the natural taste of the mushrooms )
3. Pour the flour into a bowl, dip the few mushrooms into the flour and apply it evenly.( the more thicker the flour on the mushroom, the more crispy it gets)
4. Heat up the cooking oil (enough to cover the whole mushrooms) with medium heat later turn it down to low before you fry the mushrooms.
5. Slowly and carefully while putting the mushrooms. recommended to use the long chopstick for frying. Overturn the mushrooms from time to time.
6. Deep fried until turn browish and leave it to cool off before eating.