Ingredients
Directions
Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper.
Stuff squid cavities with meat mixture.
This is messy and slippery, don’t over stuff the calamari as the stuffing will swell when cooking.
A pastry bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10 to 15 minutes, or until filling is cooked.
Drain liquid and set aside.
Prepare sauce while steaming calamari.
In a skillet over medium heat, sauté garlic in oil until lightly browned.
Add onion and stir for 1 minute.
Add tomato, bay leaf and soy sauce and cook for 3 to 5 minutes until tomato pieces are soft.
Pour sauce on top of stuffed calamari.
Serve with rice.
Note: save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables.
use the broth from steaming the calamari as a liquid in this dish.
This is NOT a good dish to serve to people who don’t like calamari or are a bit squeamish.
Regular bananas can be used but they should be very firm and green.
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