{"id":38,"date":"2004-04-30T18:14:01","date_gmt":"2004-04-30T22:14:01","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/jith\/recipe-thai-style-squid\/"},"modified":"2004-04-30T18:14:01","modified_gmt":"2004-04-30T22:14:01","slug":"recipe-thai-style-squid","status":"publish","type":"page","link":"https:\/\/archive.blogs.harvard.edu\/jith\/recipe-thai-style-squid\/","title":{"rendered":"Recipe: Thai-style squid"},"content":{"rendered":"<p><a name='a112'><\/a><\/p>\n<p><b><u><br \/>\nIngredients:<\/u><\/b><\/p>\n<ul>\n<li><b>3\/4 lb cleaned squid&nbsp; [recipe should work with shrimp as well]<br \/>\n    <\/b><\/li>\n<li><b>Lots of Thai basil &#8211; at least as many pieces as there are pieces of squid<\/b><\/li>\n<li><b>1\/2 white onion, cut into evenly-sized chunks about 1&#8243; square<br \/>\n    <\/b><\/li>\n<li><b>2 scallions, chopped in small cylinders<br \/>\n    <\/b><\/li>\n<li><b>1-2 tomatoes, cut into eighths<\/b><\/li>\n<li><b>2 cloves garlic, minced<\/b><\/li>\n<li><b>1 Tbsp fish sauce<\/b><\/li>\n<li><b>1 Tbsp Thai red curry paste<\/b><\/li>\n<li><b>1 Tbsp water<br \/>\n    <\/b><\/li>\n<li><b>2 Tbsp peanut oil<\/b><\/li>\n<li><b>1 tsp sugar (optional)<br \/>\n    <\/b><\/li>\n<\/ul>\n<p><b><u>Preparation:<\/u><\/b><\/p>\n<ol>\n<li><span style=\"font-weight: bold;\">Mix fish sauce, curry paste, and water [forms &#8220;liquid seasoning&#8221;]<br \/>\n    <\/span><\/li>\n<li><span style=\"font-weight: bold;\">Heat well-seasoned wok on high heat till it smokes<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Reduce heat to medium.<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Add peanut oil. Swirl around wok.<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Add garlic. Wait till it starts to change color (approx. 15 secs)<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Add onion and scallion. Stir once.<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Increase heat to high.<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Add tomato, squid, basil, and liquid seasoning<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Stir rapidly. Add sugar if desired.<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Squid will cook extremely quickly, within a couple of minutes. It should be tender, but not undercooked. Do not overcook!!!<br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: bold;\">Remove from heat and serve over rice.<br \/>\n    <\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 3\/4 lb cleaned squid&nbsp; [recipe should work with shrimp as well] Lots of Thai basil &#8211; at least as many pieces as there are pieces of squid 1\/2 white onion, cut into evenly-sized chunks about 1&#8243; square 2 scallions, chopped in small cylinders 1-2 tomatoes, cut into eighths 2 cloves garlic, minced 1 Tbsp [&hellip;]<\/p>\n","protected":false},"author":1327,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-38","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/jith\/wp-json\/wp\/v2\/pages\/38","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/jith\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/jith\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/jith\/wp-json\/wp\/v2\/users\/1327"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/jith\/wp-json\/wp\/v2\/comments?post=38"}],"version-history":[{"count":0,"href":"https:\/\/archive.blogs.harvard.edu\/jith\/wp-json\/wp\/v2\/pages\/38\/revisions"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/jith\/wp-json\/wp\/v2\/media?parent=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}