parotta is a popular South Indian dish, especially associated with Tamil Nadu. Flaky parotta (layered flatbread) is torn or chopped into small pieces and stir-fried with onions, tomatoes, spices, curry leaves, and salna (gravy). Egg, chicken, or mutton may also be added.“Kaima” means minced or finely chopped, so the dish is similar to kothu parotta, […]
Kerala-style squid roast is a spicy, dry seafood dish from Kerala, South India. Squid—often called kanava or koonthal—is cooked with onions, tomatoes, curry leaves, coconut oil, and a roasted spice mixture.Typical flavors include:Chili powder and black pepperTurmeric and corianderGinger and garlicCurry leaves and green chiliesSometimes fennel, garam masala, or coconut slicesDespite the name, it usually […]
Taiwanese stir-fried squid is a savory, high-heat wok dish commonly found in Taiwan’s night markets and seafood restaurants. Fresh squid—often called (huāzhī, cuttlefish) or (yóuyú, squid)—is quickly cooked with ingredients such as:Garlic, ginger, scallions, and chiliSoy sauce, rice wine, and sometimes a little sugarVegetables such as celery, onions, bell peppers, or bamboo shootsOccasionally Taiwanese basil […]
Ojingeo-chae-bokkeum is a Korean side dish (banchan) made from shredded dried squid stir-fried with a sweet, savory, and often spicy sauce.Common seasonings include gochujang (Korean chili paste), soy sauce, sugar or corn syrup, garlic, sesame oil, and sesame seeds. It has a chewy texture and is typically served in small portions with rice. It’s also […]
Korean Stir-fried Squid, called ojingeo-bokkeum, is a popular Korean dish made by quickly stir-frying squid with vegetables in a spicy, savory, slightly sweet red-pepper sauce.Typical ingredients include:Squid, cut into rings or stripsGochujang (Korean red-pepper paste)Gochugaru (Korean chili flakes)Soy sauce, garlic, sugar, and sesame oilVegetables such as onion, cabbage, carrots, scallions, or zucchiniIt’s usually served hot […]
